I’m so glad it’s such a winner. One of my family’s favorite meals from this list is a Quick and Easy Marinated Chicken Gyros recipe. Yes, you can also use a piece of notebook paper, but you know how much I love a pretty printable. The Greek word gyro means spin, which is what the meat does as it is being cooked on its vertical spit. Marinate for at least an hour, but ideally overnight. Thank you very much for sharing these with us all! While the grill or pan are hot, warm the pitas one by one for just a minute on each side. Crispy, juicy and absolutely delicious! Place chicken on the grill for 5-7 minutes. Souvlaki stands for “meat-on-a-skewer”, however the majority of Greeks and especially those from Athens call any type of pita wrapped meat a souvlaki, specifying the type of meat and method of roasting separately. The breasts are done when a meat thermometer, inserted into the breasts, registers at 160F. However as we all know, nothing compares to home-made, so you can also make your own homemade pita bread with this super easy recipe. I purchase pita from the health food store or Whole Foods. This is optional, but so delicious! Making a homemade gyro is really much easier than you might think. I usually cook the chicken breasts for about 10 minutes on each side. Until now!! Cover with plastic wrap and refrigerate for at least 2 hours and up to one day. 4-Ingredient Perfectly Roasted Rosemary Potatoes. Required fields are marked *. Your email address will not be published. Made this last night. A Gyros machine grills meats on a rotating Stainless Steel Shaft, cooking vertically, and is used to produce meat for Doner Kebab, gyro sandwiches, Shawarma and platters. The gyros take 15 minutes to prep for the marinade in the morning, and in the evening, when we’re ready for dinner, the gyros cook and come together in 30 minutes. You can also subscribe without commenting. In a bowl, whisk together the oil, lemon juice, garlic, oregano, rosemary, salt, and pepper. Rinse and pat the chicken breasts dry. In the end, this is what it’s all about; getting together with your friends. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Most Greeks enjoy their traditional Greek chicken gyro souvlaki with some potato chips so feel free to try adding some as well. Tips and Hints to make the best Marinated Beef Gyros with Tzatziki Sauce recipe: Start with quality meat – use organic beef and vegetables if possible; When it comes to using spices, keep … Place a large oven tray (upside down) at the bottom of the oven and place the pita breads on top of the tray. I’m Kristin. This gets brine to all the surface area of each piece of the chicken. Let me help you simplify! Pour in a blender the olive oil and grated garlic and blend until combined. 1 x Sausages A real food meal just doesn’t get any easier than that. Finding the original Greek pita can be quite challenging as most supermarkets stock only the arabian style ones but you can most likely find them at your local Greek deli or amazon (here and here). My favorite brand is Middle East Bakery. No, we won’t be using a huge spiral spit with chicken (or lamb) attached to like you often see in Greek restaurants … What is the use of Gyros Discs; How to Marinade a Full Lamb for Spit Roasting; Flaming Coals Mini Spit Roaster A Huge Hit; Cooking With a Charcoal Spit Roaster; How to Spit Roast Lamb on a Spit Rotisserie ; Cooking on a Cyprus Spit Roaster; Cooking Gyros on a BBQ Spit; Choosing a Gas or Charcoal BBQ Spit; What You Can Put Inside a Whole Animal When Spit Roasting; The Perfect Pork … The kids are encouraged to try each ingredient in their pitas, which usually doesn’t happen, but we try! STEP 2: Make tzatziki or skip if using store-bought. I need to check out the flat bread from TJ’s next time I’m there–I’ve heard great things about it. They are the cleanest store-bought pitas I’ve been able to find. If you’d like to make homemade pita, I recommend using the einkorn recipe in Jovial’s Cookbook. thank you!!! Lamb Spit Catering . It’s typically a combination of beef and lamb seasoned with a variety of Greek spices, and sliced off as the Gyros are prepared to order. Very Nice will give this recipe to my son George he loved the Gyros we had in Greece last year. Save my name, email, and website in this browser for the next time I comment. If you’d like to create a similar list to keep on your fridge, you can download my printable worksheet, here. Don’t despair if you can’t spend a few extra minutes on the weekend, or an evening, prepping this meal. The two-stage marinade recipe, the use of a customized spit for cooking gyros horizontally, and this mutton gyros recipe will be a great excuse to gather your friends. Combine the marinade with the thighs, mix well. I can easily reference this list and add them to my meal plan each week. 2). Slice the breasts. My teen girls have completely opposite taste in foods, which is so irritating… but this one everyone loves. The longer you marinade the … Heat the grill, or you can cook the chicken in a skillet or. The current rating is on their page on the FSA Website.Allergies, intolerances and dietary requirements: Before ordering, please contact the restaurant directly and ask to speak to a member of staff who can assist if you require information about ingredients and help cater for your needs. A simple and versatile Greek chicken marinade that you can use regularly, even if you're not making chicken gyros. Use a cooking brush to oil the pita breads on both sides and season with salt and oregano. Information about my products or recipes haven’t been evaluated by the Food and Drug Administration. Now, I help families all over the world do the same, one small step at a time. Your email address will not be published. Preheat grill or grill pan to medium high heat. Assemble the gyros by topping a flat pita with chicken, your desired toppings, and homemade tzatziki sauce. I lay it flat on the bottom shelf of my refrigerator for 2 hours. The time it takes for your breasts to cook will vary depending on the size of the breasts. Enjoy. You will not be subscribed to our newsletter list. Your gyro looks incredible, and it’s just what I’m in the mood for – I have lamb in the crock pot right now to make curry lamb gyros/pitas tonight! The most important step in making this traditional chicken gyro recipe is nothing else but the marinade! This gyros was 3.5kg and took just over 1 hour. To prepare this chicken gyro recipe, start by preparing the marinade for the gyro. Eli, thanks again for sharing all these wonderful recipes, I’m grateful and excited to make many of them! Embracing the simplicity of natural living and real food. Gyro can come in bags for you to thread on yourself or we can thread it on your rod or the spit you hire. Store the tzatziki sauce in the fridge and always serve cold. Marinading your chicken gyro in the fridge for at least 2-3 hours will allow the aromas to infuse the gyro meat and give it the desired flavours. In between the chicken pieces skewer the onion and peppers. The meat is sliced in thin shavings and is then usually placed in a pita bread along with sauces such as tzatziki and vegetables such as tomatoes, onions, lettuce, and cucumbers. For example Souvlaki with pork Gyros or Souvlaki with Chicken Skewers etc. In a shallow and wide container, or a gallon-size Ziploc bag, whisk (or shake) the marinade ingredients together: olive oil, lemon juice, red wine vinegar, dried oregano, minced garlic, salt and pepper. These gyros are so balanced and filling that I usually serve them with a simple fruit salad, or just an individual fruit. Required fields are marked *. Please use your discretion, based on your own research, when making homemade products. Place the chicken thighs in a extra large ziplock bag. The homemade tzatziki sauce is the bomb, and I always have to make a double batch to use for various other things all week, including just eating with a spoon! On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about 1 1/2 cm thick with a meat mallet or heavy pan. 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