Gyro (yee-roh) is a Greek sandwich specialty. It is typically made of pork meat rolled into a large piece of flatbread or pita. Other versions made with beef, lamb, chicken, and sometimes turkey, are adaptations of the Turkish "Döner Kebap" or "Shawarma", which is a popular fast food across the Middle East and NEVER made with pork. Inside the pita, salad, pickles, hummus and even French fries are added.
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- In a small bowl combine all the ingredients of the gyro mix
. Slice the chicken of the grain and add in the seasoning mix. Rub it into the meat with your hands. Cover with a plastic wrap and chill overnight or at least 3 hours.
- Remove meat from the refrigerator and grill in a roasting pan in the oven until crispy. Or dry fry (without any oil) in a non-stick skillet until browned and slightly crisp.
- Slice the pita from the top open to create a pocket. If it is a long oval pita, then slice each pita open in half so that it forms 2 small pockets. Gently open the pocket and fill with the tzatziki, salad and meat.