Everything you’ll need to make Chicken Gyro:
- 6 chicken breasts
- 1 large ripe tomato
- ½ cup olive oil
- 2 tbsp lemon juice
- 1 heaped tbsp mustard
- 2 tbsp sweet or mixed paprika
- 1 tbsp sumac
- A little fresh thyme
- 1 tbsp dried oregano
- Salt
- Pepper
Instructions:
- In a bowl, mix the spices and herbs to give the chicken extra flavor.
- Add the mustard, olive oil, and lemon juice to the mixture and stir well.
- If the chicken breasts are thick, pound them with a heavy object to flatten them.
- Cut the chicken fillets into large thin slices.
- Place the chicken slices in an ovenproof dish and pour the spice and olive oil mixture over them. Mix everything thoroughly.
- Slice the tomato into thin slices. If the tomato is too juicy, drain it using paper towels.
- Place the tomato in a small bowl and cover it. Also, cover the chicken and refrigerate both for a few hours, preferably overnight.
- Lay a large piece of aluminum foil on your work surface. On top of it, place a sheet of parchment paper.
- Spread out the marinated chicken and tomatoes.
- Using the parchment paper, roll the chicken tightly into a roll. Wrap the roll well with the aluminum foil, sealing it tightly.
- Place the rolled chicken on a wire rack and bake at 200°C for 1 hour and 15 minutes.
- Unwrap the chicken gyro from the foil and parchment paper. Place it back on the rack with a baking tray lined with parchment paper underneath.
- Brush the chicken with a little olive oil and roast it for another 30 minutes until crispy.
- Slice the chicken gyro into thin strips and serve with tzatziki, pita bread, tomato, onion, parsley, and paprika.
Enjoy!
Source: Argiro Barbarigou