Chicken Gyros Kebab

Updated: 7 days ago

A long time ago in Krakow, there used to be that place where you could buy Gyros Kebab served in the puffed pitta bread. It is one of those that you start shovelling with your fork and halfway through you grab it with your hands.

Delicious grilled chicken in the very characteristic Greek spice blend, crunchy salad with gherkins, loads of garlic sauce. I tried to recreate that dish and without a shadow of a doubt, I succeeded.


The spice blend you can prepare in advance and store in the jar. These ingredients should give you enough to make this recipe twice.


Chicken Gyros Kebab on the table
Flavorful Chicken Gyros Kebab

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Ingredients for Gyros spice blend:


  • 1tsp mild chilli powder

  • 1tsp ground coriander

  • 1/2tsp turmeric

  • 3tsp oregano

  • 1tsp marjoram

  • 3tsp paprika

  • 1tsp garlic powder

  • 1tsp onion powder

  • 0,5tsp ground fenugreek

  • 1tsp ground mustard seeds

  • 1tsp sugar

  • 2tsp salt

This recipe makes 4 big portions


Ingredients for the chicken:


  • 3 big chicken breasts sliced

  • 2 tbsp olive oil

  • half of the gyros spice blend

  • 2 skewers


Ingredients for the salad and sauce:


  • 1 medium onion sliced

  • 2 medium tomatoes diced (sweeter than better)

  • half of the small Chinese leaf thinly sliced

  • 200g (7oz) of sweet gherkins diced

  • 150g (5.3oz) sweetcorn

  • 150g (5.3oz) thick yoghurt

  • 2tsp mayo

  • 1/2tsp oregano

  • 1/2tsp black pepper

  • 3 garlic cloves minced


Ingredients for Pitta bread:


  • 350g (12.3oz) strong flour (contains more gluten, this helps to hold shape upon inflation)

  • 1tsp baking powder

  • 1tsp sugar

  • 1tsp salt

  • 100ml (0.1quart) milk (you can use water instead)

  • 130g (4.6oz) yoghurt

  • 50g (1.9oz) melted butter


Instructions for chicken and salad:


1. Mix the chicken with the olive oil and spice blend, skewer and leave it for a minimum of 30 minutes or marinate overnight.

2. For the sauce mix yoghurt with minced garlic, mayonnaise, oregano and black pepper.

3. Grill the chicken skewers in the oven 250C (482F) for around 10 minutes then turn upside down and grill for another 10 minutes (place skewers in a baking dish). When ready take of the skewer and cover with tin foil to keep warm (thighs may need a little longer).

4. To serve cut pitta in half and stuff with salad, chicken and sauce (pour some of the chicken juice inside for extra flavour).



Instructions for pitta:


1. For the pitta bread mix all the dry ingredients together then add all the wet. Mix then knead for around 5 minutes, until a smooth dough ball is formed. Rest for 30 minutes covered with a bowl or clingfilm.

2. Heat the oven to 250C (482F) for at least 15 minutes (for the pitta bread you will need to heat bakers stone, cast iron pan or a tray).

3. Divide the pitta dough into four and roll each one to a 20cm circle about 2mm thick (8-inch circle, about 0.08inch thick).

4. Place the dough onto the heated baking stone or cast iron pan. Applying heat from the bottom and the top will create puffed pitta, watch it closely not to burn it, this takes around 3,5 minutes. (Do one at the time, and you may need to heat up your baking surface again before doing another one).

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Insight:

  • I also like gyros chicken just with gherkin salad.

  • If your pitta is not puffed, increase temperature or try to heat the oven for a longer time or roll pittas slightly thicker. You may also need to reheat the stone/cast iron between each pitta.


Chicken Gyros Kebab on the table
Mouth-watering Chicken Gyros Kebab


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Professional Chef Lukasz Babral

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