I know these are not 100% traditional gyros but they are definitely gyro-inspired with some Middle Eastern influence. 666 🇬🇷 🇹🇷
🔥🔥🔥Chicken shawarma, hummus, tzatziki, tomatoes, kalamata olives and pan-fried halloumi 🔥🔥🔥 (and chillies, of course)
I pickle my own onion and make my own tzatziki & hummus from scratch. Recipes below if you’re interested 👀
🔥 CHICKEN TOWER:
Not many of us have a giant spit in our kitchen, so this is a great Plan B that goes into the oven!
- Deboned chicken thighs
- Herbs (oregano & rosemary & thyme – use whatever you like)
- Greek yogurt
- 1 onion
- Prepare the marinade mixture by pouring some Greek yogurt, salt & pepper, spices (whatever’s your favourite), some lemon zest, herbs, olive oil and garlic, into a dish and mixing very well until combined.
- Used deboned chicken thighs (fillets work fine too) and tenderise them a bit to flatten them out a little. Cut into pieces and throw into the marinade mixture. Marinate for as long as possible (1 hour – 1 day)
- Cut a bit off the onion so you’re left with about 3/4 of it with a flat side you can lay down (refer to picture) and push a skewer into it so that you have a base for the skewer to stand (use the blunt side – you want the pointy sharp part to be on top, so you can use it to pierce the chicken)
- Stack the chicken onto the skewer, putting a slice of lemon in between every couple pieces of chicken (I use lots of lemon slices!)
- bake in hot oven for about 30 mins … sometimes more, sometimes less!
• TIPS: wrap the pointy part of the skewer in some tin foil before it goes into the oven so it doesn’t burn.
‼️IMPORTANT‼️as the tower cooks, the onion will cook and get soft, and thus the tower will most likely fall over – MAKE SURE the tower is supported by something in the oven so that when the onion gets soft, the tower will still stand up. I use the grill trays etc to make something work – use your chef instincts!
- chickpeas (1 can)
- lemon juice
- sesame seeds (decent amount)
- garlic (I use a lotttt 🧄)
- olive oil
- salt (more than you’d think)
- Throw all this into a blender/food processor and let it do the work for you. You can boil the chickpeas a bit first to soften a little.
- Go easy with the liquid ingredients, as it’s easy to always add more as you blend and go, but once you’ve made it too runny it’s impossible to fix ☠️ (unless you’ve got another spare can of chickpeas!)
- Greek yogurt
- lemon juice
- Grate the cucumber and then drain & press into a paper towel to get all the moisture out.
- chop up mint and juice lemon and mix all together with the yogurt and cucumber and seasonings.
🔥 PICKLED ONIONS
- Warm water
- Red wine vinegar
- Rosemary & olive spice mix (or dried rosemary as substitute)
- In a dish, mix together some warm water, sugar, red wine vinegar, and salt (I also use a dried ‘rosemary & olive” spice mix that is amazing for these onions. If you can’t find a substitute, dried rosemary is good but you’ll thank me if you can find something with olive in)
- throw in the finely sliced red onion and let it sit and pickle for about an hour
👏🏼👏🏼👏🏼 All done. Smear hummus on pita/gyro bread. Top with chicken, rocket, tomatoes, tzatziki, halloumi, olives, and enjoy!