Ingredients:
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3 Chicken Thighs (skinless, boneless) – 600 gr in total
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Coriander Seeds – 1 tablespoon
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1 Clove of Garlic (grated)
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1 Lemon – the grated zest + the juice from half of the lemon + 2-3 tablespoons of the juice that is left in the other half
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Smoked Paprika – 2 tablespoons
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Chilli Flakes – 2 pinches
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Dry Thyme – 1 tablespoon
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Extra Virgin Olive Oil – 60 ml
To serve
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Tzatziki Sauce – to taste
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Home-made Greek Pita Bread – to taste
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Fries – to taste
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1 Onion (thinly sliced)
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1 Tomato (thinly sliced)
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Dry Oregano – ½ teaspoon
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Extra Virgin Olive Oil – to taste
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Salt – to taste
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Freshly Ground Pepper – to taste
Instructions:
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In a mortar and pestle or a food processor add the coriander seeds, grated garlic clove, lemon zest, smoked paprika, chili flakes and dry thyme. Mash, beat or mix them until very finely ground.
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Add salt, pepper, extra virgin olive oil and the juice from ½ of a lemon. Stir or beat them until all of the ingredients are incorporated and the mixture thickens slightly. Set aside and prepare the chicken.
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Chop the chicken into thin strips and transfer them to a bowl. Add the marinade and mix until all of the pieces of chicken are completely coated. You can choose to cook them right now or leave them marinating overnight (that’s what we advise).
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Place a non-stick pan over high heat and let it get very hot until it is smoking hot. Add the chicken in batches and sauté for 3-4 minutes, until the chicken is cooked through and golden brown on all sides. Do not crowd the pan and do not stir often so the chicken can brown nicely. If you do, it will release its juices and boil instead of brown. When ready, add 1 tablespoon of the lemon juice, stir and transfer to a bowl.
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Place the pan back on the heat. Wipe with some paper towels and repeat the same process until all of your chicken is cooked. Let it heat until it is smoking, add another batch of chicken, sauté until golden brown and add 1 tablespoon of lemon juice every time.
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When serving, create a nice platter from a big wooden board with the gyro, some thinly sliced tomatoes and onions, home-made Greek Pita Bread, Tzatziki Sauce, and Greek Fries! Drizzle over the whole platter the extra virgin olive oil, dry oregano, salt, and freshly ground pepper and serve!
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Prep time: 10 min or 12 h to 24 h (it depends on how long you decide to marinate the chicken)
Total time: 20 min (or 12h 20 min to 24 h 20 min)
Notes:
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If you want to store your chicken gyros you can do so and it will last in your fridge for up to 1 day. We do advise you to eat it fresh though… the taste is soooo much better!
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This recipe should serve somewhere between 2 and 4 people.
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You can see Akis preparing this recipe in the video below.
[embedyt] https://www.youtube.com/watch?v=VO-yxB3oTOI[/embedyt]
Tip: You can use 1 big chicken breast for this recipe (that is what we did) and also turkey thighs or breast would be a nice change to the recipe. Poultry, in general, would work well… If you want it to be as authentic as possible, just stick to chicken (thighs or breast)!
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Enjoy! 🙂