Pita Gyros (Chicken)
There is nothing more Greek for tourists than a pita gyros on the go for the little hunger pangs. It is actually a simple dish consisting of pita bread filled with the most delicious meat, tzatziki, French fries, tomato and onion. The Greek version of pita is not opened as we know pita bread in Denmark, instead, they simply put the filling on top of the bread and fold it together. When you make a pita gyros, I would recommend that you spend a little extra energy on the meat, just once, to try it.
If you prefer the quick solution, buying kebabs or chicken pieces from frozen is an excellent alternative.
Portions: 8-10 people
Ingredients:
GYROS
1-11⁄2 kg chicken
3-4 dl Greek yogurt
1 tablespoon lemon juice + zest
2-4 tbsp olive oil
1⁄2 tsp pepper
1⁄2 teaspoon garlic powder, or 2 fat 1 teaspoon chili flakes
11⁄2 tsp salt
11⁄2 tsp paprika
11⁄2 tsp coriander
11⁄2 tsp cumin
1 tablespoon dried herbs or thyme 2-4 wooden skewers
1 onion/potato/lemon, large
PITA
25 g of yeast
41⁄2 dl water
2 teaspoons of honey
1 teaspoon vinegar
1 teaspoon of salt
1 teaspoon all-round seasoning
350g wheat flour
2 tbsp olive oil
Improvement:
GYROS
- The chicken is prepared and pounded flat under plastic so that the meat does not break too much. Preferably keep fat on the meat, as it melts into the meat during roasting in the oven.
- The ingredients for the marinade are mixed and the chicken is left in the marinade overnight (12-24 hours, max 48 hours).
- Line a roasting pan with silver foil and build your tower of meat on a vertical skewer. Cut the bottom and top of your onion and insert a skewer through it. Place the meat alternately in different directions and close the tower with the top of the onion.
- Roast in the oven at 200 degrees hot air for 11⁄2-2 hours.
NOTE: Be aware that the tower does not tip over in the oven. You can set up small bowls of it or skewer horizontally at the bottom of the onion to avoid this.
Check the core temperature is 75 degrees for the chicken to be done.
Peel the black marinade from the tower, cut and serve. You can possibly, when you have cut half the meat from the tower, put it back in the oven.
PITA (+ TIPS)
- Yeast, water and syrup are mixed together and set aside while you measure out all the dry ingredients.
- Mix the dry ingredients well.
- Add the vinegar to the liquid before adding some of the dry ingredients while stirring. Add the olive oil to the dough and then the last dry ingredients while stirring.
- Let the machine run for a few minutes until the dough comes together but is sticky. Let the dough rise covered in the bowl for 30-60 minutes.
- Pour the dough out onto the table and divide it into 8-10 equal pieces.
- Grease your hands with oil, shape the pieces of dough into balls and roll them flat. They must be approx. 1⁄2 cm in thickness.
- Let them rise, covered, for 1 more hour (you can also shape them immediately and let them rise for about 2 hours).
- Fry in a frying pan on medium heat. This means they don't rise up with a hole in the middle like they would in the oven.
TIP: Alternatively, you can skip making your own pita bread and instead buy the authentic Greek pita bread here at elenas.dk
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