Main courses
Chicken gyros plate: a home-style recipe
Chicken gyros plate: a home-style recipe. Ingredients, quantities and clear home cooking instructions from the EL GRECO food journal in Bucharest.
Gyros-inspired flavours adapted for a frying pan, with pita, potatoes and tzatziki. This home version does not use a vertical rotisserie. The recipe time includes a minimum four-hour marinade.
LET’S COOK
Ingredients & method
Total time, including resting: 5 h 5 min
- Preparation
- 25 min
- Cooking
- 40 min
- Resting / cooling
- 4 h
- Servings
- 4
Step by step
Cut chicken into strips. Mix yogurt with 25 ml oil, lemon juice, crushed garlic, oregano, paprika, cumin, salt and pepper.
Coat chicken with the marinade and refrigerate for 4–12 hours.
Cut potatoes into wedges, toss with 20 ml oil and a little salt, and roast at 210°C for about 35–40 minutes, turning once, until tender. Prepare the tomatoes and onion.
Remove excess marinade and cook chicken in a hot pan in batches. Turn to brown and check that the thickest pieces reach 74°C.
Warm pita and serve the chicken with potatoes, tzatziki, tomatoes, onion and lemon.
SMALL DETAILS, BETTER RESULTS
Tips for a good result
An overcrowded pan cools down and causes the chicken to steam in its juices. Work in batches and never pour the raw marinade over cooked food.
Serving ideas
Arrange all components alongside each other on the plate. Contains milk and gluten from pita; check labels.
