Gyros is street food. Who hasn't eaten gyros! Some of them, some of them... It's not easy to find the „original” ones made with mutton, but you can find some delicious ones made with chicken. But for street food, it's quite complicated to prepare. But this gyro version is quick and easy to makeő.
Let's get started!
... because the kid will be home from school soon. It needs good quality chicken breast, chopped/shredded vegetables and salads. The yoghurt marinade for the meat is saved, but the seasoning is all the more thorough. And the cooking technique is special, as it will not be skewered, but more on that later.
Preparation
Perhaps the most important is the processing of chicken breast fillets. First, I lay the breast flat, cut it in half so it's not too thick, and then slice it lengthwise. Once I have the strips, which are about 2×2 cm in diameter, I cut them up. They will be the size of a pinky finger. Add the spices to the mortar, which is a mix of gyro spices, dried chilli flakes, a little coriander seeds, nutmeg, Roman cumin and salt. I just roughly crush it through so that when „dry frying” it just sears the meat and doesn't burn. I rub this spice mixture thoroughly over the chicken nuggets.
Dry baking
I heat up a Teflon pan thoroughly and put the rubbed bites on it while sizzling. The chicken breast has enough water in it that it won't burn. Even with all the spices, you can see the meat is starting to turn white. At this point I just start turning it over to get some fat to form on all sides. So far, we've cooked it completely without any fat, but before it burns, we pour in a little extra virgin olive oil. It'll smell divine with a sudden sizzle, no need to be alarmed by the sizzle. At this point it's half cooked or more. Use a wooden spoon to cut the bites lengthways. Yes, there in the pan, like a pro.
This operation should be easy to do, so you can easily check where the baking is at and get the right texture. Once you're happy with this, you can add the Greek-style, relatively neutral yoghurt. Once it's cooked and no longer bubbling, your meat is ready... The kid is just about to come through the door.
Serving
As I said, it's a special gyros with lots of updates. It's healthier that way too, we're just leaving the French fry gyrostal universe behind. Of course! I don't just serve it with veggies (carrots, purple cabbage, celery root, English celery) and lettuce leaves, not even in a pita... Ta-dam! Neatly rolled up in a tortilla base, which you can you can eat in your hand.
You can add yoghurt or hot pepper cream to taste before rolling up. Oh, I almost forgot: it's a good idea to reheat the tortilla sheet, even toast it, but just enough to keep it from drying out so you can roll it up.
This gyros is quick, homemade and easy. Give it a try, enjoy!
-Pupa-
