Open Faced Chicken Gyro Recipe | LaaLoosh (2024)

FAQs

What is an open face gyro? ›

Place lettuce leaf on each piece of bread; top with chicken, cucumber, tomato and onion. Drizzle with tzatziki sauce and sprinkle with feta cheese.

To assemble, fill warm pita bread with chicken, tomato, cucumber, lettuce, pickled red onion or regular red onion, and feta cheese. Drizzle with a good amount of tzatziki sauce. It's so good! Fold the pita over like a sandwich and serve immediately.

Add the small chicken chunks to the marinate and toss to coat. Cover and store in fridge while you prep your toppings. Remove the chicken and transfer to a hot skillet. Cook for 3-4 minutes per side or until cooked through (time varies with size of pieces).

Following World War II, Gyros made with lamb (called as döner kebab by some restaurants) was present in Athens. It was likely introduced by immigrants from Anatolia and the Middle East. The Greek version is normally made with pork and served with tzatziki, and became known as gyros.

My inspiration for this recipe was recreating a favorite restaurant food of mine. Sliced chicken gyro is not really offered at every Greek restaurant; typically you'll see shaved gyro meat (lamb and beef), or chicken souvlaki, which are the marinated chunks of chicken which are grilled.

One of the best things about gyros is that they're packed with protein. Protein is one of the best nutrients for building muscles. It is also a vital nutrient when it comes to maintaining your body's health. What's more, gyros contain protein from sources high in essential amino acids.

Tzatziki is a creamy cucumber yogurt dip (or sauce) made from simple ingredients including strained yogurt (or Greek yogurt), cucumbers, garlic, and sometimes fresh herbs such as dill or mint. Traditionally, it is made from strained sheep or goat's milk yogurt, but a full-fat Greek yogurt works just fine in this dip.

plural gyros. : a sandwich especially of lamb and beef, tomato, onion, and yogurt sauce on pita bread. Etymology. Noun. from Greek gyros "turn," so called from the rotation of the meat on a spit.

gyro- a combining form meaning “ring,” “circle,” “spiral,” used in the formation of compound words: gyromagnetic; gyroscope.

What is the best meat for gyros spit? ›

For those who aren't familiar with cooking gyros on a BBQ spit, the easiest way to describe it is the thinly sliced shaved meat that the fish and chip shops make souvlakis out of. While chicken or lamb are typically used to make gyros, essentially any thinly sliced cuts of meat can be used.

Hold Your Gyro Right

The traditional way to eat a gyro is to hold it with two hands, with the pita bread wrapped around the meat and the toppings. Hold the bottom of the pita bread to prevent the filling from falling out.

Second, make sure the gyro meat is fully cooked. Lamb is the most common type of meat used in gyros, and it should be cooked until it's well done.

A gyro, or gyroscope, is a device that uses Earth's gravity to determine orientation; in the case of directional drilling, tool-face magnitude and orientation (TFMO). A gyro consists of a freely rotating disc mounted on a spinning axis in the center of a larger and more stable wheel.

While we love the warm, plush pita and cooling condiments, the gyro meat is the real star. It's classically made from lamb, a combo of lamb and beef, or even chicken, is very generously seasoned with salt, herbs and spices, and is nothing sort of an impossible-not-to-love flavor explosion.

A gyro (pronounced YEE-row) is a Greek dish that is typically served on a pita. Made with stacked meat that has been cooked on a vertical rotisserie, "gyro" means "round" in Greek. In Greece, gyros are traditionally made with pork, but chicken is also common, and the slices of meat are stacked on a spit.