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Freshly fried gyros meat in pitta, served with vegetables and yoghurt sauce.
Gyros meat filled into pitta bread with fresh vegetables and yoghurt sauce.

Chicken gyros in pitta

Author: Flavelo
Recipes Main Courses
The secret to perfect homemade gyros is the marinade and the cooking technique. Since we rarely have a vertical rotisserie at home, we can achieve the effect where the edges brown crisply but the inside remains juicy by cutting the meat into thin strips and frying quickly in a hot pan. The yoghurt marinade ensures the tenderising of the fibres.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 2 hrs 35 mins
🍽️ Servings 5 servings
🔥 Calories 520 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large frying pan
  • Chopping board
  • Mixing bowl for marinating
  • Knife

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Cut the chicken breast into thin strips. Mix half of the yoghurt (100ml) with half of the crushed garlic, oregano, lemon juice, salt, pepper and 1 tablespoon of oil.

Tip: The acidity and enzymes of the yoghurt pre-digest the meat, making it much more tender [enzymatic action].
2 ✓

Toss the meat in the marinade and place in the fridge for at least 2 hours (but best overnight).

Tip: Time is your friend: the longer it sits, the deeper the flavours penetrate.
3 ✓

Prepare the tzatziki: mix the remaining yoghurt with the grated, squeezed cucumber and the remaining crushed garlic. Salt to taste.

Tip: Definitely squeeze the cucumber, otherwise it will water down the sauce [osmosis].
4 ✓

Heat a frying pan until smoking with the remaining oil. Fry the meat (wiping a little marinade off) quickly until golden brown.

Tip: Don't overcrowd the pan! If needed, fry in two batches so it sears, not steams.
5 ✓

Warm the pittas, fill with the meat, sliced vegetables and drizzle with the tzatziki.

Tip: Moisten the pitta slightly with water before warming, so it steams soft.

Recipe FAQ

Can I use pork?
Yes, pork shoulder is an excellent choice, but cut it very thin and marinate longer.
Why did the meat get watery during frying?
You probably put too much in the pan at once, and the oil cooled down. Fry in several batches!

Ingredients

  • 400 g chicken breast fillet
  • 4 pitta breads
  • 2 tomatoes
  • 1 cucumber
  • 1 head red onion
  • 200 ml Greek yoghurt
  • 2 cloves garlic
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp ground black pepper