If you have ever been to Greece and tried a real gyro, nothing else will ever quite compare. You dream and salivate about those scrumptious little stuffed pitas all winter long until you go back. How do they do it? I've heard rumors...murmurings..."they deep fry the meat after they slice it"..."the meat there is more natural"..."they deep fry the pita"...
I don't think we will ever really know. Here is something to hold you over! We love this recipe because it is...
Easy
Juicy
Tasty
Ingredients*
2 lbs boneless skinless chicken thighs
4 tablespoons olive oil (extra needed for serving)
2 teaspoons garlic powder
2 tablespoons paprika
2 tablespoons lemon pepper seasoning
3 tablespoons oregano (extra needed for serving)
Fresh Lemon juice (to finish)
Pinch salt (extra needed for serving)
1/4 teaspoon cayenne pepper (optional)
*See additional ingredients to serve below
Directions for Marinade
1. Rinse the chicken and stab all over with a fork (helps the marinade get in there)
2. Slice the chicken into 1/2" strips
3. In a large bowl, coat the chicken with all ingredients, except the lemon juice
Directions
1. Preheat a skillet over a medium-high heat (pan must be thoroughly heated before you start!)
2. Place some chicken into the skillet and brown on all sides (3-4 minutes)
3. Extinguish with 1 tablespoon of lemon juice
Tips:
-Wipe pan between batches
-Let the cooked chicken rest in a bowl, cover slightly with aluminum foil (don't seal)
-Don't overcrowd the pan, it will not cook right and get color
To Serve
-Add about 1 tablespoon of olive oil, oregano, salt, and pepper to whole batch
-Warmed pita bread
-French fries
-Ketchup, Mustard
-Tzatziki
-Tomato
-Raw thin sliced red onions
-Hot sauce
-Lettuce (not authentic but tasty!)