Chicken Gyros Pita Bread Pockets
One of the usual snack type meals popular in Greece and Cyprus is the "Gyros" (jee ross). The chicken is cooked in the big charcoal grills and served in Pita Bread pockets and wraps. Depending on who is serving and where you buy them, the filling contents can be very diverse, ranging from chicken to meat, vegetable or even potato chips (fingers)! This recipe shows how to make a good version of the chicken filling for them, the rest is up to you. Also see Pita Pockets. Makes 4-6.
Note from Mamta This recipe is good for using up leftover roast chicken or turkey. Just heat the pieces on a griddle, to give them a grilled taste.
4 chicken breast fillets (about 750-1000gm.)
50 ml. Olive Oil (I use extra virgin)
1 tsp. Sea Salt
1 tsp. Black Pepper
1 tsp. Smoked Paprika (this helps to add the smoky flavour that you would normally get from the barbecuing the chicken
2 tsp. dried oregano
2 lemons (juice and a little of the zest)
2-4 cloves of garlic (chopped)
Any Mixed Salad of choice.
Mix all the marinade ingredients in a bowl.
Add chicken and mix. Cover and leave in the fridge overnight (or at least a couple of hours)
Get the griddle pan red hot and place the chicken on. Leave it to cook for 5 minutes, before trying to move it, otherwise it will stick to the griddle.
Turn over and grill on the other side, again don't move it for 5 minutes.
Pour on some of the marinade on top and turn the chicken over. Repeat this after another 5 minutes, until chicken is nicely browned. Basically, you are cooking the chicken for about 20 minutes, turning and basting with the marinade.
Once cooked, slice thickly and keep aside.
Serve filled inside a freshly warmed and split pita bread pocket, with plenty of salad and any sauce/dressing of your choice.