Gyros.

07/10/20244passionfood

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Greece is a place that wins everyone over with its stunning beaches, divine cuisine, and wonderful hospitality. I must admit that the island of Naxos, while less famous than its neighbors Mykonos, Santorini, or its twin sister Paros, holds a special place in my heart.

It is the largest and most fertile of all the Cyclades islands, making it a hidden gem waiting to be explored!

Where to Stay in Naxos?

For the second year in a row, we’ve chosen to spend our summer holiday in Naxos. And once again, we opted for the same charming accommodation. The adorable “Sorokos Suite 8” is just a 5-minute walk from Saint George Beach « Agios Georgios » and a scenic 20-minute stroll to Portara.

Where to Eat in Naxos?

After wandering the charming, history-filled streets of Chora or enjoying a relaxing day at one of Naxos’ beautiful beaches, it’s time to indulge in delicious Greek dishes at Eliniko, Taverna, or Sergiani. Each of these spots offers the classic Greek cuisine we all love, from souvlakis and kleftiko to moussaka, traditional Greek salad with local feta, tzatziki, tarama, dolmas, and the famous spanakopita.

*Sergiani is just a 3-minute walk from Saint George Beach and serves authentic Naxian cuisine. I highly recommend their gyros—it’s the best I’ve ever tasted, and at just 4 euros, it’s a steal!

*At Eliniko, known for its « katsikaki » (baby goat) and moussaka, they also have a truly delicious vegetarian version. And you absolutely cannot leave without trying their “Portokalopita,” an orange pie that is simply the best on the island.

*Taverna is another must-visit where you can enjoy deliciously authentic Greek dishes while taking in a breathtaking sunset. This is my favorite restaurant on the island—we practically dined here every night! Their entire menu is extraordinary, and the prices are incredibly reasonable.

*If you’re in the mood for Italian, « Dal Professor » is the place to be for fresh pasta and pizza while enjoying the sunset. 

*For cocktails and sunset views, head to « Bossa ».

*If you love chouquettes and chocolate, don’t miss « Chouchouro ».

*And, of course, make sure to stop by « Naxos Bakery »for some delightful treats!

Where to Stock Up on Greek Products? 

One of my favorite spots to grab souvenirs from the island is « Opoioux »and « Olive Tree Creations ». And why not pick up a pair of beautiful Greek sandals from « Pagonis Greek Sandals »? 

Before leaving the island, it’s a must to stock up on Naxian products. And for that, head to « Typokomika » and « Saint Isidoros Galanado », which happens to be my favorite. In addition to cheeses and olive oil, they offer spice blends to help you recreate your favorite Greek dishes at home, as well as delicious marmalades like the orange and black pepper one—oh my goodness, it’s simply divine!

Recipe of the Day: Gyros!

Now, let’s dive into the recipe of the day, straight from Greek street food—« Gyros », pronounced “Yiros” in Greek. This delightful sandwich is inspired by Turkish döner or Middle Eastern shawarma. Today, I’m sharing a chicken gyros recipe that you’ll love! 

The meat is marinated overnight in Greek yogurt and a blend of spices, then cooked vertically for that perfect texture. It’s wrapped in homemade pita bread and filled with fresh tomatoes, onions, and the famous homemade tzatziki.

Here are all the steps you need to create your own delicious gyros.

If you love Greek cuisine, I also recommend trying « Yemista » (stuffed vegetables) or these delicious (courgette fritters )“Kolokithokeftedes”.

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Gyros

Ingredients :

For the chicken :

  • 1.2 kg boneless, skinless chicken thighs
  • 250 g greek yogurt
  • 1/2 lemon juice , about 1-1/2 to 2 Tbsp
  • 1 Tbsp grated garlic, use a microplane
  • 2 Tbsp olive oil
  • 1/2 Tbsp fresh thyme leaves, roughly chopped
  • 1 zest of 1 organic lemon, grated using microplane
  • 2 Tbsp dried oregano
  • 1 tsp smoked paprika , or regular paprika as a substitute
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • salt and black pepper , you can add chilli flakes or espelette if desired
  • 1/2 onion , reserve the other half to slice for garnishing the gyros
  • 2 wooden , barbecue skewers

For the pita bread : requires proofing time

  • 330 g all purpose flour
  • 1 tsp brown or white caster sugar
  • 1 tsp instant yeast
  • 130 ml mineral water
  • 130 g greek yogurt
  • salt
  • olive oil , for cooking, about 5 to 6 Tbsp

For the tzatziki :

  • 1 cucumber , choose an organic since you’ll use the skin
  • 300 g greek yogurt
  • 2 small garlic gloves , finely grated using a microplane
  • 1/2 lemon juice , about 1-1/2 to 2 Tbsp
  • 2 Tbsp olive oil
  • 1/2 Tbsp fresh dill , roughly chopped
  • salt and black pepper

To garnish your gyros :

  • 1 tomato , cut into a fine wedges
  • 1/2 onion , finely sliced
  • French fries
  • lemon , cut into wedges to serve

Method :

For the chicken :

  • 1)

    First, slice the chicken thighs into fillets about half a centimeter thick and 10 cm wide. In a lidded container, mix all the ingredients together, leaving out the onion, which will stay intact during cooking.

    Cover and let marinate in the refrigerator overnight.

    The next day, remove the chicken from the refrigerator 30 to 45 minutes before cooking. Preheat your oven to 180°C (350°F) with the fan on.

    In a baking dish, place half of the onion with the wider side facing down, and insert wooden skewers into it. Begin threading the chicken fillets onto the skewers one by one until you run out of fillets.

    Place the dish on the second rack from the bottom of the oven. Bake for 45 minutes, basting the chicken with the pan juices at least twice. Check the internal temperature of the chicken; if it’s not fully cooked, extend the cooking time.

    Alternatively, you can bake the chicken without skewering it; simply place the fillets in a baking dish and cook for 30 to 45 minutes, keeping an eye on the cooking process. Be sure not to overlap the fillets for even cooking. You can also cook the chicken in a skillet or on the barbecue!

For the pita bread :

  • 1)

    In a small bowl, combine warm water, instant yeast, and sugar. Mix with a small whisk and let it foam for 10 minutes.

    In the bowl of your stand mixer fitted with a dough hook, add the flour, salt, yogurt, and the yeast mixture. Knead for 15 to 20 minutes on speed 2, until the dough is no longer sticky and easily pulls away from the sides of the bowl. The dough should be soft and supple, not firm.

    Form the dough into a ball and brush it with olive oil.

    Cover the bowl with a clean tea towel and place it in a draft-free area to allow the dough to double in size.

    Once risen, punch down the dough and transfer it to your work surface. Divide the dough into 8 equal pieces and shape them into balls of about 75g each.

    Flour your work surface and use a rolling pin to flatten each ball into a circle, 2 to 3 mm thick.

    Heat a dry skillet and cook your pita bread.

    Flip to the other side and, using a brush, lightly coat the cooked side with olive oil.

     

    The bread will puff up during cooking, indicating that it’s fully cooked inside. Flip the bread again and brush the other side with olive oil. Continue flipping until both sides are golden.

     

For the tzatziki :

  • 1)

    I can’t believe I forgot to take photos while preparing the tzatziki, but the good news is, it’s incredibly easy to make!

    In a bowl, grate a cucumber coarsely (be sure to keep the skin on, so opt for an organic cucumber if possible). Add a pinch of salt and place it in a colander. Let it sit for about ten minutes. Then, using your hands, squeeze out as much water as possible. This step is important ; otherwise, you’ll end up with watery tzatziki!

    Transfer the squeezed cucumber to a bowl and mix it with the remaining ingredients. Stir well and adjust the seasoning if necessary.

Assemble your gyros :

  • 1)

    Build your gyros.

    Enjoy !!

Nutrition

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