on September 7, 2022

Tayler Makes: Homemade Chicken Gyros

Gyro

gy·ro

/ˈjīrō/

Pronounced Yee-ro.

I’m not of Greek descent. I’m not a Greek god. I don’t have lightning blood or Hercules power running through my veins.

But I love gyros.

I’ve eaten plenty of gyros from the local Greek food truck (Platia) after late nights working at the restaurant. Gyros were also my go-to lunch food when working at the real estate office in Mount Pleasant. Now, there is a Kairos not too far from my house, and I get my fix that way. 

Last week, I wanted to make some delicious gyros at home. I also wanted to make pitas from scratch and knew exactly whose pita recipe to use…

None other than Papa, himself.

No, not my father.

I’m talking about Joshua Weissman.

My pitas turned out fantastic! Highly recommend his recipe!

Actually, Josh’s full gyro recipe (and YouTube video, for those that are interested) is great, but it’s time-consuming. I have made gyro meat on a spindle in the oven, and while it certainly is the best way to make chicken, pork, or lamb for a gyro we don’t always have time for slow-roasting. So, I put together a quick recipe for the lunchtime crunch. 

Tzatziki 

  • 1 diced English cucumber
  • Salt to taste
  • 1 cup Greek yogurt 
  • 1 clove minced garlic
  • 1 tablespoon fresh dill 
  • 1/2 tablespoon fresh mint
  • Juice of 1/4 lemon 
  • Splash of champagne vinegar

In a large bowl, combine diced cucumber and salt. Let sit for 10 minutes. 

Add the rest of the ingredients and mix together until well incorporated. 

Greek Protein Seasoning

  • 1 tablespoon salt
  • 1/2 tablespoon paprika
  • 1/2 tablespoon garam masala
  • 1/2 tablespoon dried oregano

Combine all ingredients and season your choice of protein.

For this meal, I cut one pound of chicken breast into small chunks and then add the seasoning. To get a nice sear, get the pan ripping hot. Add a dash of Garam Masala at the end for fragrance.

Now, I know Garam Masala is not a typical Greek spice, but there are many similar flavors used to create the blend. Using Garam Masala saves time on shopping and seasoning. 

Assembly Instructions

  1. Spread a spoonful of harissa (store-bought works fine) and a spoonful of tzatziki on a pita (store-bought works fine here too). 
  2. Add 1/4 pound of cooked chicken.
  3. Top with sliced red onion and diced tomatoes.
  4. Add more tzatziki and shredded lettuce.
  5. Enjoy!

Written by:

Tayler Fulton

Leave a Reply

Your email address will not be published. Required fields are marked *