Greek Gyros Recipe With The Easiest Step By Step Tutorial

By foodiva

Ingredients

• For The Gyros:
• 500 gramsPork Pancetta
• 1 /2green bell peppercut in 4
• 3 largegarlic cloveschopped
• 80 mlred wine vinegar
• 250 mlwater
• 1 tablespoondried oregano
• 100 gramscucumber
• 1 largegarlic clove
• 2 tablespoonsolive oil
• 1 /2tablespoonred wine vinegar
• 1 medium-sizedpotatopeeled and cut into chips
• 8 large slices of tomato
• 1 /2smallonionsliced
• 4 parchment paper sheets20x32 cm or 8x12 inch
• 20 x32 cm or 8x12 inch
• 500gramsPork Pancetta
• 1 smallonioncut in 41/2green bell peppercut in 43largegarlic cloveschopped80mlred wine vinegar250mlwater1tablespoondried oreganothe juice out of half a lemon
• For The Tzatziki Dip:
• 250grams full fat Greek yogurt100gramscucumber1largegarlic clove2tablespoonsolive oil1/2tablespoonred wine vinegarsalt & pepper
• 250 grams full fat Greek yogurt100gramscucumber1largegarlic clove2tablespoonsolive oil1/2tablespoonred wine vinegarsalt & pepper
• For The Gyros Wraps:
• 4Pita flatbreads1medium-sizedpotatopeeled and cut into chips8large slices of tomato1/2smallonionslicedfresh parsleychoppedsweet paprika powdersalt & pepper4parchment paper sheets20x32 cm or 8x12 inchfrying oilolive oil
• 4 Pita flatbreads1medium-sizedpotatopeeled and cut into chips8large slices of tomato1/2smallonionslicedfresh parsleychoppedsweet paprika powdersalt & pepper4parchment paper sheets20x32 cm or 8x12 inchfrying oilolive oil

Details

Adapted from realgreekrecipes.com

Preparation

Step 1

Making The Marinade 1 Day Before:

Add all the Gyros ingredients except of the Pancetta in a small saucepan. Bring to a boil over high heat. Remove from heat.

Add the pieces of Pancetta into a food container . Pour the hot marinade over the Pancetta. Once it reaches room temperature, refrigerate overnight or for up to 24 hours.

Cooking The Gyros:

Preheat oven to 250°C / 482°F.

In a medium-sized baking pan, add the Pancetta along with the marinade.

Cook for about 50 minutes to 1 hour. Let the Pancetta cook for most of the time on one side. Then turn it and finish off by cooking it on the other side. (This way you give a nice golden brown crust on one side, while the other stays more juicy and soft, just like a Gyros that has been cooked on the rotisserie).

Let the Pancetta cool for a few minutes before cutting. Then cut the pieces first in half and then to long strips.

Transfer back to the pan to keep it warm until you are ready to roll your Gyros wrap.

Making The Tzatziki:

In a small bowl add the yogurt. In same bowl, grate the cucumber using a hand grater (not too thick not too thin).

Add the rest of the Tzatziki ingredients and mix well.

Cooking The Pita Bread:

Add a splash of olive oil in a non-stick frying pan. Heat over medium-high heat. Cook each Pita Bread for about 2 minutes on each side. NOTE: Do not cook the Pita too crispy as it won't wrap easily later on.

Cooking The Potato Chips:

Fry the potato chips in hot frying oil until golden and crispy. Set aside on paper towel.

Making The Wraps:

Take one piece of parchment paper on your palm.

Add a Pita Bread on top. Place it right at corner of the paper.

Spread a spoonfull of Tzatziki all over the Pita Bread.

Add some pieces of Gyros, a few potato chips, 2 slices of tomato, a few onions, sprinkle some chopped parsley on top. Season with paprika, salt and pepper.

Squeeze everything to come together and close the wrap.

Push the wrap more tightly at the bottom to create a cone like shape.

Roll the parchment paper all around the wrap .

Fold the excess parchment paper at the bottom of the wrap into a strip.

Fold the strip upwards towards the bottom of the wrap. Tuck in tightly at the bottom.

If you wrap isn't tight enough, add a piece of aluminum foil to hold it together.