Chicken Gyro
The word gyro actually refers to the way the meat is cooked on the vertical rotisserie and sliced into thin strips. In most places in the US however, it refers to the pita rollup the meat is served to you on, and the other fillings inside. This sandwich can’t traditionally be called a gyro because it is made with chicken, but I just love how the mild flavor of the chicken contrasts with the sharpness of the cheese and olives. We decided to make these when Mandi was craving olives and feta, but didn’t know what she wanted them with. We had just made naan and loved it and wanted to make it again, and that’s when I realized the naan is very similar to the Greek flatbread the gyro is served on. I loved the way these came out and the taste instantly reminded me of my first taste of a gyro not too long ago. At my last job, Mike, Bill and I would start looking forward to lunch at 9:15 AM. When we finally got lunch we would eat so much that we would often be in a food coma from 12:45 – 3 (I always wonder why that job didn’t work out in the end…) One of our favorite stops was Steve’s Greek on Newbury St. in Boston where I would get a gyro and onion rings.
Not much choice of olives here in Bermuda. You can probably find better stuff at the olive bar at your local grocery store, or at a specialty store. I like to take the pits out myself because the flavor is better, but if you don’t want to take the time or effort, buy pitted or even buy a ready made tapenade.
If you hit the olives with the side of your knife, the pits come right out.
We added a bit of garlic and parsley to the olive salad or tapenade.
seeds removed from everything.
If you eat onions raw, be sure to soak or rinse them first to take the edge off.
Salt and mix the tomatoes and onions.
Dicing cucumbers for tzatziki sauce
use strained greek yogurt if you can find it. I couldn’t today so I added a tablespoon or so of sour cream.
Feta tastes better if you crumble it yourself!
OK. All the toppings are ready.
Just salt and pepper on the chicken. Fry it up nice.
You can also just buy flatbread or naan if you want to be quicker. Without making the naan or olive tapenade, this lunch would have taken 15 minutes and still been really delicious!
Roll it up tight. Aluminum foil is helpful for this, and makes you think you got it at a subway station… Jumped off and back on the same train… Just don’t get your hand caught in the door… Kramer.
The Naan/flatbread:
Just buy it! Or read this post and make it.
The Tzatziki:
Mix Parsley, garlic, cucumber, yogurt, salt and pepper. Let sit for an hour.
The Tapenade:
Remove pits from 2 different types of greek olives. Dice. Add some parsley and garlic.
Ingredients
- 1 Pound Chicken Breast
- 1 Lemon
- 1 Teaspoon Oregano
- 1/4 Cup Olive Oil
- 3 Cloves Garlic
- Salt and Pepper
- Kalamata Olives
- Green Olives
- Garlic and Parsley
- Tomato
- Onion
- Feta
- Pita
- Tzatziki
Instructions
- Remove pits from 2 different types of greek olives. Dice. Add some parsley and garlic.
- Mix the chicken with the marinade ingredients and let sit for an hour. Grill or cook in a frying pan until cooked.
- Chop the tomato and onion and get the rest of the ingredients ready to go. Build your wraps to your preference.
Notes
The word gyro actually refers to the way the meat is cooked on the vertical rotisserie and sliced into thin strips. In most places in the US however, it refers to the pita rollup the meat is served to you on, and the other fillings inside. This sandwich can’t traditionally be called a gyro because it is made with chicken, but I just love how the mild flavor of the chicken contrasts with the sharpness of the cheese and olives. We decided to make these when Mandi was craving olives and feta, but didn’t know what she wanted them with. We had just made naan and loved it and wanted to make it again, and that’s when I realized the naan is very similar to the Greek flatbread the gyro is served on. I loved the way these came out and the taste instantly reminded me of my first taste of a gyro not too long ago. At my last job, Mike, Bill and I would start looking forward to lunch at 9:15 AM. When we finally got lunch we would eat so much that we would often be in a food coma from 12:45 – 3 (I always wonder why that job didn’t work out in the end…) One of our favorite stops was Steve’s Greek on Newbury St. in Boston where I would get a gyro and onion rings.
Not much choice of olives here in Bermuda. You can probably find better stuff at the olive bar at your local grocery store, or at a specialty store. I like to take the pits out myself because the flavor is better, but if you don’t want to take the time or effort, buy pitted or even buy a ready made tapenade.
If you hit the olives with the side of your knife, the pits come right out.
We added a bit of garlic and parsley to the olive salad or tapenade.
seeds removed from everything.
If you eat onions raw, be sure to soak or rinse them first to take the edge off.
Salt and mix the tomatoes.
use strained greek yogurt if you can find it. I couldn’t today so I added a tablespoon or so of sour cream.
Feta tastes better if you crumble it yourself!
OK. All the toppings are ready.
Just salt and pepper on the chicken. Fry it up nice.
Roll it up tight. Aluminum foil is helpful for this, and makes you think you got it at a subway station… Jumped off and back on the same train… Just don’t get your hand caught in the door… Kramer.
The Naan/flatbread:
Just buy it! Or read this post and make it.
The Tzatziki:
Mix Parsley, garlic, cucumber, yogurt, salt and pepper. Let sit for an hour.
More info on Tzatziki here
The Tapenade:
Remove pits from 2 different types of greek olives. Dice. Add some parsley and garlic.
