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Easy chicken “gyros”

Call it “gyros”, call it a “chicken wrap with tzatziki”. The main thing to remember is that is super easy, and tastes great. A very quick solution to these hot summer lunches and dinners. The kids loved it, mr Proud Cypriot loved it, and it’s already on the weekly staples.

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3/4 teaspoon salt
  • 1 1/4 teaspoons ground cumin
  • 500g of chicken, chopped to small cubes
  • 4 pieces Greek pita bread
  • 1/2 cup yogurt
  • 1/2 cup diced, seeded cucumber (about 1/2 cucumber)
  • 1 tablespoon coarsely chopped fresh mint or cilantro leaves
  • 1/4 teaspoon ground coriander
  • 1/2 medium head iceberg lettuce, thinly sliced
  • 1/4 cup thinly sliced red onion
  1. Heat the oil in a large frying pan over medium-high heat until shimmering. Add the onion, 1/4 teaspoon of the salt, and 1 teaspoon of the cumin. Cook, stirring occasionally, until the onions are translucent, 2 to 3 minutes.

  1. Add the chicken and season with 1/4 teaspoon of the salt. until browned. In the meantime heat up the pita breads.
  2. Stack the pita bread in a pile and completely wrap in aluminum foil. Heat in the oven until warm, about 5 minutes. Place the yogurt, cucumber, mint or cilantro, coriander, remaining 1/4 teaspoon cumin, and remaining 1/4 teaspoon salt in a medium bowl and stir to combine; set aside.
  3. When the meat is ready, remove from the heat. Place the warmed pita in a single layer on a work surface. Place a handful of iceberg lettuce on the center of each pita. Divide the meat over the lettuce, top each with a couple tablespoons of raita, and divide the red onion over the raita. Serve warm. NOTE: you can also lightly fry the pita bread if you like, Greek style!

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