Last week I sang you a song about the pure delight that is pita bread. Light, fluffy, chewy, and incredibly tasty. This week though, I want to give you an idea of what you can do with that pita; Authenitic Greek Gyros.
I touched on it briefly, when I spoke about gyros vs souvlaki in Australia. Whilst that discussion was on the size of the pita, it’s the filling of those two menu items that I’ll be focusing on this week.
Gyros, Giros, Γυρος or Kebap/Kebab
What’s the difference? Not a lot, it’s mostly just a regional spelling difference, but they all refer to one thing: the tastiest hot sandwich you will ever eat!
Wrapped inside your warm and fluffy pita is meat or falafels, with lettuce, tomato, onion, and a garlic sauce (or tzatziki). Most common is the the meat that’s grilled on a giant vertical rotisserie, cooked by radiant heat from massive super-hot coils, or on a horizontal bbq-style rotor.
Another version is of meat, cooked on a skewer, or grilled on a giant griddle. The meat can be pork, chicken, beef, or lamb, with falafels made from chickpeas being just as delicious as the meat option.
When it comes to the salad, fresh is best. Cool, crisp, and crunchy lettuce – you can use Cos, Romain, Iceberg, or whatever you personally prefer – along with tomatoes and slices of raw onion.
Where possible, use vine tomatoes, or those that have been allowed to fully ripen before being picked, as the flavour will be so much better! As for the onion, it’s your choice, thinly sliced red onion is my favourite, but you can use regular white, cream, or brown onions too.
For the sauce, you can use the Tzatziki recipe from LPaG, or a varient that’s popular in the middle east, Toum. This sauce is herb-free, but packed with garlicky deliciouness! But before you get cooking, you’ll need some ingredients and some equipment, we’ll look at this next!
Authenitic Greek Gyros Ingredients:
Olive Oil: Ilada Extra Virgin Olive Oil is one of the smoothest, and freshest olive oil I’ve ever discovered. It’s a must for any pantry!
Greek herbs: Mixing your own herb blend is a great way to personalise your gyros. But, that’s not always possible, this blend by Kalypso is a great stand-by!
Lemon Juice: If fresh lemons are out of the question, I recommend Quick Lemon Juice. It’s a great product, lasts a long time in your fridge, and is an affordable option for when fresh lemons are just too expensive to buy.
Greek Yoghurt: Greek yoghurt isn’t always easy to find. So, I’ve started making my own. It’s easy to do, and all you need is a yoghurt maker like this one.
Sea Salt: Another must-have in the kitchen; great sea salt.
Authenitic Greek Gyros Equipment:
Mixing bowls: Are an essential piece of kit, having enough of them though is another matter entirely! This VonShef set will give you years of good service!
Skillet: A cast iron frying pan simply is one of the most versatile pieces of kitchen cookware you’ll ever have! I recommend this Lodge skillet. It will come in so handy; frying, roasting, stove top or in the oven.
Tongs: Always handy and great to keep your hands safe from heat and spitting oils. These tongs are a great set; a 9″ and 12″ pair.
Spatula/Lifter: These Oxo lifters are a great example of what you want in a spatula/lifter; flexible but firm, non-scratching, easy to clean, and heat resistant.
Knife: I recommend this Wusthof paring knife as a great addition to your kitchen.
Chopping board: Is a must-have in any kitchen, this solid oak chopping board is a perfect example.
Platter: This Nicola Spring 6 place setting just reminds me of a seaside cafe, bouzouki playing in the background, and a warm summer breeze wafting over sun-kissed skin.
- Medium sized bowl
- Heavy-duty skillet or frying pan
- Kitchen knife
- Chopping board
- Platter to serve
- 700 gr Meat Lamb, Pork, or Beef; lean cuts without too much fat.
- 250 ml Greek yogurt
- 1 large lemon – juice and zest
- 40 ml extra virgin olive oil
- 40 ml vinegar red wine
- 3 garlic cloves minced
- 5 gr Sea salt or to taste
- 5 gr Black pepper or to taste
- 10 gr oregano
- 10 gr paprika sweet or smokey
- 5 gr ground cumin
- 5 gr ground coriander
- 5 gr cayenne pepper optional
- 1 Pita bread per person (4 for this recipe)
- Tztaziki Sauce – see recipe
- 1 tomato sliced into rings
- 1 cucumber sliced into strips
- 1 green pepper sliced into strips
- 1 red onion sliced thinly
- pitted kalamata olives
- Mix marinade, and place chicken in to soak for at least 1hr, or overnight in fridge if possible.
- Heat the olive oil in a heavy-based skillet or griddle, on med-high, until hot but not smoking. Carefully place the chicken onto the cooking surface, making sure not to add too much marinade!
- Cook on each side for 5 minutes, until golden. Turn over using tongs, cook for a further 5 minutes until golden and cooked through.
- To make gyros; gently heat the pita, add a healthy dob of Tztaziki and spread evenly. Place the chicken on the sauce, add the salad, and wrap in greaseproof paper to make it easier to hold! Enjoy!
Thanks for checking out this post, and I do hope you make this salad. If you do, please come back and post a comment, or share a photo with the tag: #LarderPantryandGarden.
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