gyros

You can eat gyros with French fries, wrapped in a pita bread, but I prefer it with tomato bulgur. 

For vegetarian gyros, use oyster mushrooms or firm tofu (skip the time to marinate and reduce the cooking time to 2-3 minutes).

Enjoy!

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gyros

4 portions

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Ingredients

• 700g skinless chicken breast, thinly sliced

• 2 tbsp dry thyme

• 2 tbsp dry oregano

• 1 tbsp ground cumin

• 2 tbsp sweet paprika

• 5 grated garlic cloves

• Juice of half lemon

• 1 tsp salt

• 50ml olive oil

• Extra 2 tbsp olive oil

To serve: bulgur in a tomato sauce, tzatziki

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Method

1. Mix the chicken with all ingredients, but not the extra 2 tbsp of olive oil. Leave in the fridge overnight or, if you don’t have time, at least 1h to marinate.

2. Heat a pan on high temperature, add the extra 2 tbsp of olive oil and stir fry the meat. It should be done in 5 minutes.

3. Eat with tomato bulgur (see the recipe here), tzatziki (see the recipe here), and chargrilled or pickled chili. I also like to add slices of onions sprinkled on top with sumac.

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