The post One-pot Greek chicken risoni (orzo) appeared first on RecipeTin Eats.
]]>This is a great quick recipe that’s got everything you need for a complete dinner, all cooked in one pot. Plenty of vegetables, with risoni/orzo and chicken. Tastes like risotto – loaded with tasty lemon-garlic Greek flavours!
Patience has never been my greatest virtue, so I shared many personal favourite recipes back in the early days when I first started this website in 2014. Every now and then, I like to revisit these older recipes and bring them to the forefront with sparkling new photos (that are in focus, wow!) and recipe videos where the chicken doesn’t have a weird green-ish/yellow tinge.
I have no embarrassment about my photos and videos from the early days because it reminds me how far I’ve come. But I do think it’s nice to spruce up these old recipes for your viewing pleasure – and hopefully convince you to try them. Like today’s new-old recipe: Greek chicken risoni! Complete dinner made in one pot, nice and quick to make, loaded with tasty Greek flavours.
Here’s what you need to make this Greek risoni recipe.
Risoni is actually a pasta that is shaped like long grains of rice. Also known as “orzo”, find it in the pasta aisle. It costs around the same as spaghetti etc.
Risoni / orzo – See notes above the photo.
Chicken stock / broth and canned tomato – These are the liquids used to cook the risoni. Better than water because the risoni absorbs the flavour as it cooks!
Tomato paste – This adds a little boost of tomato flavour to the sauce, as well as thickening the sauce slightly so you end up with that really lovely oozy texture in the finished dish. Not the end of the world if you don’t have it.
Vegetables – I use zucchini / courgette and capsicum / bell pepper. Feel free to substitute with other sauté-able vegetables (carrot, beans, peas, fennel, corn, celery, frozen veg mix).
Also, if someone could arrange for the global standardisation of food words, that would be super helpful. Thanks! 😂
Onion and garlic – Flavour base aromatics.
Cherry tomatoes or grape tomatoes – I like to scatter across the surface before popping the dish in the oven. Love the juicy pops of tomato that burst in your mouth!
A brief marinade of the chicken with classic Greek flavours makes the chicken that much tastier! Here’s what you need:
I say it’s “semi-optional” because while you can skip the fresh oregano, the feta is highly, highly recommended!
This recipe starts on the stove and is finished in the oven. I like this technique because it’s safer/easier – no need to stir – and the surface gets caramelised which means extra flavour. Anyone who’s made the fan-favourite One Pot Greek Chicken with Lemon Rice will know this method works well!
Marinade chicken in the lemon, olive oil, garlic and oregano. Just 20 minutes adds decent flavour into the chicken flesh.
If you’re pressed for time, you can skip the marinade, there’s plenty of flavour in the overall dish and the chicken will absorb flavour as it braises with the risoni. If you want to get ahead, you can marinade the chicken overnight – or even freeze the chicken in the marinade. So many options!
Brown chicken – Use a large ovenproof skillet / frying pan, or large pot. The one I’m using is a 30cm / 12″ non-stick frying pan.
Cook the chicken, just to seal the outside and lightly brown it. It will only take about 2 to 3 minutes. Don’t cook the chicken all the way through as it will finish cooking with the risoni.
Sauté aromatics and vegetables – Once the chicken is browned, remove it from the pan. Then sauté the garlic and onion, followed by the zucchini and capsicum.
Add everything else – Add the risoni and stir to coat in the tasty flavours. Then add everything else – canned tomato, tomato paste, chicken stock, salt and pepper – and stir to combine.
Top with chicken and cherry tomatoes but don’t stir them in.
Oven 15 minutes – As soon as the liquid starts to bubble, transfer the pan to the oven (no lid) and cook for 15 minutes or until the risoni is tender.
Garnish and serve – Remove the pan from the oven. There should still be small pools of liquid on the surface. This is what we want – the dish should be oozy and saucy, not dry and stodgy!
Drizzle the dish with lemon juice, crumble over the not-optional-feta then sprinkle with the optional-fresh-oregano. Then serve!
LOOK how juicy and irresistibly oozy it looks. It’s calling your name!
Spoon into bowls, and marvel how it looks just like your favourite risotto. Except, well, you know. You haven’t been slaving over a hot stove for 40 minutes, ladling in stock and stirring, stirring, stirring.
Leftovers, should there be any, will keep for 3 days but won’t be as oozy as pictured because the pasta will absorb the liquid. A little splash of water before you microwave goes a long way to salvage it, as does a fresh sprinkle of feta and spritz of lemon juice (I find lemon juice flavour fades with time).
Hope these sparkling new photos and in-focus-video convinces you to make this!! – Nagi x
PS The Ingredients list in the recipe below looks deceptively long. But actually, there are quite a few double ups because of the way I write the recipe. So don’t be put off!
Originally published January 2016. Spruced up with brand new photos and recipe video in February 2021 with minor recipe improvements (mainly process and writing). But most importantly, Life of Dozer section has been added!
I do love risoni! So quick to cook, tastes like risotto.
NO, he’s not being adorable, cuddling up to me. He’s trying to get to my toast on the other side.
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]]>The post Spanakopita (Greek Spinach Pie) appeared first on RecipeTin Eats.
]]>Spanakopita: the iconic traditional Greek Spinach Pie encased in layers upon layers of golden, buttery and flaky filo pastry. For the best Spanakopita of your life, use raw rather than cooked spinach, and bind the phyllo pastry layers using a little finely shredded Greek cheese so they stay together rather than flying everywhere when you cut it!
If I were to compile the Greatest Hits of dishes I’ve served to friends in recent years, this one shoots straight to the list. It made an appearance at a recent gathering, and to say it was the most popular dish of the night would be an understatement.
It was the first thing to go. There were rave reviews around the table. We were picking at the leftover shards of filo pastry long after the last piece had disappeared.
But the biggest compliment? Silence. To say my group of friends are chatty is a bit of an understatement. So when something renders them totally silent at the table? It’s a serious compliment!! 😂
Here’s what you need to make this traditional Greek Spinach Pie.
Skip the frozen spinach and convenience bags of baby spinach. For the best flavour, the best filling texture, and to ensure the pie base stays crispy, you cannot beat fresh spinach. Sorry folks! You know I always offer convenient alternatives if I think I can get away with it, but in this case, I can’t!
You will need 2 big bunches weighing around 600g/ 1.2lb in total in order to get ~300g/10oz of spinach leaves, once they’re trimmed from the stems.
In addition to spinach, here are the other ingredients you need for the Spanakopita filling:
Feta – The other key filling ingredient along with spinach. A combination that’s as Greek as it gets!
Dill and mint – The fresh herb flavours bring an unmissable taste to Spanakopita. Don’t skip it!
Greek yogurt – Or other unsweetened plain yogurt. This is a wet ingredient that makes the filling nice and juicy, but not so wet that it makes the pastry base soggy;
Greek kefalotyri cheese – A traditional Greek hard cheese made from sheep or goat’s milk. It tastes somewhat like parmesan but is different and not as salty or sharp. This is used between the filo sheet layers that form the the top of the Spanakopita so they stick together rather than flying everywhere when you cut – neat trick!
It’s sold at Woolworths and Coles in Australia, or European/Greek delis. Don’t fret if you can’t find it, readily-available cheeses like parmesan, pecorino or romano make excellent substitute! Use leftover kefalotyri cheese for Pastitsio, the traditional Greek Pasta Bake;
Egg – This is what binds the filling together. Egg is, after all, the best food glue known to mankind!
Garlic – Because rarely will you see a Greek dish without garlic (usually much more than just one clove!);
Nutmeg – This is the signature spice used in Spanakopita fillings;
Cayenne pepper – Just a touch, not to make it spicy, but to provide a hint of warmth. It brings an extra little something-something to this Spanakopita!
Lemon – Some zest and juice for brightness;
Green onion – For sweetness and its onion-y taste in the filling;
Butter – Plenty here, for brushing on each and every layer of the filo pastry! It adds flavour plus keeps each layer separated so you get the signature flakiness. Want to up your Spanakopita game? Use clarified butter instead – the buttery flavour is even more intense!
Sesame seeds – To sprinkle on the surface. Using both white and black is a lovely signature look, but you could just double up on one or the other!
Spanakopita is encased with filo pastry on the base and top. Also known as phyllo pastry, this is a very thin, parchment-like pastry. It is used to make both savoury and sweet pastries and pies in Mediterranean and Middle Eastern cuisines, such as Baklava. It comes frozen or fresh, in the fridge section of grocery stores.
I know some people are a bit intimidated by the thought of working with filo pastry. It can be prone to breaking if not handled correctly. But if you follow a few simple steps, there’s nothing tricky about it at all!
Fridge (ie. fresh) filo pastry is easier to handle – It’s more pliable than frozen-then-thawed, so you don’t need to be as careful handling it. Find it in the fridge section of grocery stores, usually alongside fresh pasta;
If using frozen filo pastry – Thaw overnight in the fridge. Never try to speed up thawing by placing in a warm environment. It dries the pastry out and makes it brittle so it tends to shatter;
Take it out of the fridge 30 minutes beforehand – Whether using frozen thawed or fresh. Bringing it to room temperature makes it more pliable and therefore easier to handle;
Keep the phyllo pastry covered with a slightly damp tea towel to ensure it doesn’t dry out; and
Handle like tissue paper, ie. with fairy fingers. Don’t manhandle it like a slice of ham!
It does take time to layer and butter the filo pastry sheets one by one. But a little effort aside, I think you’ll be surprise how straightforward Spanakopita is to make!
The key to the filling is to remove as much water from the spinach as you can so it doesn’t make the pastry base soggy. We do not cook the spinach – the filling flavour is better made with raw rather than cooked spinach. A little tip I picked up from one of the best Greek restaurants in Sydney, Alpha Restaurant!
Sweat spinach with salt to remove water – Sprinkle chopped spinach with a little salt, then leave for 10 minutes. The salt will draw moisture out of the spinach which makes it easier to squeeze out the water;
Wring out water – Put a handful of spinach on a clean tea towel. Bundle it up and twist firmly to squeeze out the water. It’s easiest to work with a handful at a time so you can do this step properly. I usually do it in 3 batches;
Filling – Place spinach with the remaining filling ingredients in a large bowl; and
Mix well – Mix filling well until it’s combined. It should be moist and juicy, but you should not see any water leaching out of the spinach into the base of the bowl.
You sometimes see Spanakopita baked in a pie dish. I prefer it freeform, baked on a tray, because the filo pastry is crispier – the base and sides.
As noted above, I recommend using refrigerated rather than frozen filo pastry because it’s easier to work with. It’s more pliable, and there’s no need to plan ahead and thaw overnight.
Trim filo pastry – Take the filo pastry out of the fridge 30 minutes prior to bring it to room temperature. This makes it more pliable and less prone to breaking. Then cut 16 sheets to size: 32 x 25cm / 13 x 10″ (rectangle shapes, pictured) or 26cm / 10.5″ squares.
This makes a Spanakopita pie which is 3.5 – 4cm / 1.4 – 1.6″ thick which I think is the perfect thickness for a good filling to pastry ratio. Any thicker, and there’s too much filling. Any thinner, and there’s too much pastry!
The pie base: 8 filo sheets, buttered – Lay a sheet of filo pastry on a baking paper-lined tray, then brush with melted butter. The butter not only adds flavour, it also causes each base layer to separate so you get the signature flakiness;
Repeat – After brushing with butter, top with another sheet of filo pastry and continue repeating until you have used 8 sheets in total;
Filling – Spread the filling in the middle of the pastry base, leaving a 2.5cm/1″ border. Make the surface as level as possible, pressing down lightly to compact the filling;
Brush with butter – Brush the borders of the pastry with butter;
The pie top: 5 filo sheets, butter + cheese – Cover the filling with a sheet of filo pastry. Brush with butter then sprinkle with kefalotyri cheese. Cover with another sheet of filo pastry and repeat. Do filo → butter → kefalotyri cheese for the first 5 sheets of filo pastry;
Grating kefalotyri cheese – You can either grate the cheese then sprinkle it on with your hand, or measure out the amount of cheese required then grate it straight onto the filo pastry (you get more even coverage this way);
The pie top (final sheets): 3 sheets filo, butter only – For filo pastry sheets # 6, #7 and #8, just use butter in between each layer. We skip the cheese for visual reasons; you can see the golden brown bits of cheese under the top layers of the filo otherwise. It also encourages more puffiness for these layers. However it’s really not a big deal if you forget!
The crimping you see in these steps is optional. It is perfectly acceptable just to press down and seal the edges flat against the tray!
Crimp edges – Fold up the edges then use your fingers to crimp them to create little ruffles. See recipe video below for visual demo;
Pinch corners firmly to tuck in the surplus filo pastry;
Trim the filo pastry all around using scissors so it is around 2cm / 4/5″ high. We don’t want it sticking up too much higher otherwise the ends might become too browned or burn;
Butter and sesame seeds – Brush the surface with melted butter, then sprinkle with sesame seeds;
Bake 25 minutes in a 220°C/430°F oven. A hot oven is key here to make the pastry beautifully golden and crisp on top and on the base without overcooking the spinach filling!
Voila! Set your masterpiece on its serving stage and be prepared for the incredible eating experience about to take place!
And oh my word … the smell that wafts out from the filling when you cut it open is 100% incredible! The perfume of fresh dill and mint, the fresh spinach, the cheesy goodness of the feta, the subtle notes of nutmeg and garlic … it sends everyone within nose-shot into a salivating stupor!
You can see in the photo above how the filo pastry topping is still ultra-flaky but is still (happily) sitting comfortably atop the Filling. This is thanks to the little trick of layering the filo pastry with a bit of cheese which makes them stick together (while simultaneously still allowing for good, flaky, puffing action) rather than flying everywhere.
Because while we do love that spinach filling, let’s face it: Spanakopita wouldn’t be Spanakopita without that flaky, crispy, buttery and wafer-thin pastry. We love it, and we want lots of it. So if it all fell off when we started cutting up the pie, it would just make us sad wouldn’t it?
Sure, we’d scramble and salvage every little pastry shard we could find off the tray / table / plate. But it really is so much more satisfying when all those layers of filo pastry actually stay ON the Spana, leaving the perfect eating experience intact! Right? – Nagi x
PS. It was a wonderful discovery at my “New Years’ Eve (Take 2)” party I held a couple of weeks ago that Spanakopita can be assembled earlier in the day and baked in the evening, and you’d be none the wiser. I was concerned the base might get soggy, but I was wrong. However I’m not convinced you could get as good a result if it’s left in the fridge overnight or frozen (unbaked). I would love to be proven wrong on these points, so please do share your findings in the comment section if you try it!
Typical scene from a road trip up north – Dozer sprawled across the entire back seat. Me, trying to get some work done in the front (passenger 🙂) seat!
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]]>The post Pastitsio (Greek beef pasta bake) appeared first on RecipeTin Eats.
]]>Pastitsio – with layers of pasta, a rich cinnamon-spiked red wine meat sauce, topped with a thick layer of cheese sauce, this is Greece’s answer to Italian Lasagna. Let the fun begin!
Pastitsio is so much more than just another pasta bake. A step up from Baked Spaghetti and – dare I say it – even America’s famed Baked Ziti (which regular readers know I hold in high esteem!), this is Greece’s version of classic Italian Lasagna.
We love how it slices neatly with the layers clearly visible, and the striking tubular Greek bucatini-style pasta.
We love how the rich red wine, tomato and meat sauce is spiked with cinnamon and cloves, giving it uniquely Greek personality rather than “just another meat sauce”.
And we (Cheese Monsters in particular) love the extra thick, cheesy Béchamel sauce topping. The Greek’s have not skimped on any element here. It’s all about abundance!
There are 3 parts to Pastitsio:
Feta-tossed pasta;
Greek meat sauce – Like Bolognese sauce, but thicker and scented with cinnamon and cloves which you also see in Greek Moussaka; and
Greek Béchamel Sauce – Thickly laid and thicker set than you traditionally see in things like Italian Lasagna.
The unique thing about the pasta layer of Pastitsio is the feta cheese tossed through it (yum!) and the addition of egg whites. Feta adds flavour while the egg binds the pasta together so you can cut neat slices, as pictured above.
Here’s what you need for the pasta layer:
The pasta traditionally used in Pastitsio is a thick bucatini-style pasta called “Pastitsio pasta No. 2”, pictured below. It’s a tubular pasta – like a really thick spaghetti with a hole running through it. However it’s thicker than Italian bucatini , such as bucatini used in this Zucchini pasta.
You’ll find Greek Pastitsio Pasta No. 2 at European delis and grocers around Sydney. I found the Misko brand (pictured) at a fruit & veg store in Top Ryde (Sydney) which has a good stock of European goods.
Honestly, don’t get too hung up about it. Use ziti or penne instead if you want it to look similar when you cut it. Otherwise, ordinary Italian bucatini – sold in the pasta aisle of everyday supermarkets these days – or really, any pasta is just fine. It won’t alter flavour, just how it looks!
Making the meat sauce is really no different to making your favourite Spaghetti Bolognese. It’s very straight forward! But there’s two important differences:
Cinnamon and clove – As used in traditional Greek Moussaka, a subtle perfume from these spices is what makes the meat sauce Greek, rather than a generic Bolognese; and
Thicker meat sauce – The sauce is much thicker than Bolognese Sauce. This is intentional so it sits comfortably above the pasta layer, rather than trickling down through it. This is how you get the neat layers!
Here’s what you need for the meat sauce layer:
No boat-rockers amongst the above ingredients. Red onion is often preferred in Greek cooking rather than the typical brown/yellow onions.
And as noted above, the added spices that make this a Pastitsio meat sauce rather than an Italian-style one are cinnamon and cloves.
As for making it, just pretend you’re making Bolognese! Unlike Bolognese however where a long and slow cooking can be optional, the Pastitsio meat sauce needs to be simmered for a good hour to reduce the sauce so it’s really thick.
This makes the meat sauce sit on the pasta, rather than mixing through the pasta layer, so you get distinct and tidy layers. The added bonus is that the longer simmering time makes the beef super-tender and really intensifies the sauce flavours.
If time permits, let the meat sauce cool before layering over the pasta. It thickens and holds together even more when cooled first, providing even better visual definition between the pasta and meat sauce layers when you slice it, as pictured in the photos in this post.
In fact, if you can make it the day before and leave it overnight in the fridge, the flavour also gets even better!
The Greek Béchamel sauce used in Pastitsio differs from the typical white sauce you see on things like Lasagna:
Thicker layer – About twice the volume used in typical Lasagna. No complaints over here, I’m personally a big fan of lots of cheese white sauce!
More set – It’s set almost like a custard that you can cut through, as opposed to being creamy like Béchamel typically is. It’s thickened using a combination of a slightly higher flour-to-liquid ratio, as well as the use of egg yolks (which also enriches the sauce beautifully!)
Here’s what you need to make the Pastitsio Béchamel sauce:
Butter, flour and milk – All the usual suspects you need to make a basic Béchamel / white sauce;
Kefalotyri Cheese – A traditional Greek cheese made from sheep or goat’s milk. It tastes somewhat like parmesan but is not as salty or sharp. More on Kefalotyri below. Sold at Woolworths and Coles in Australia, or European/Greek delis. But don’t go out of your way to hunt it down. Readily-available cheeses like Parmesan or Romano make perfectly acceptable substitutes (*she ducks as 10 million Greeks throw rotten tomatoes at her*);
Nutmeg – A classic inclusion with Béchamel, but not the end of the world if you don’t have it. Freshly ground best, if you have it; and
Egg yolks – This helps the Béchamel Sauce set better so the thick layer holds its shape when you cut slices.
The egg whites are used separately for the pasta, acting as a “glue” to hold the pasta together when you slice it. Full visual effect!
This is a firm, traditional Greek cheese made from sheep or goat’s milk. It’s used to top the Pastitsio to give it a delicious golden crust as well as stirring through the Béchamel Sauce to give it flavour.
Kefalotyri cheese is a hard cheese with a salty, savoury and piquant taste, similar to Parmesan. However it’s not as salty as parmesan.
Believe it or not, these days it’s available at Woolworths and Coles in Australia! 🙌🏻 Pictured below.
Best substitutes (in order): Kefalograviera (a related, hard Greek cheese), pecorino, Parmesan, Romano.
What to do with your leftover Kefalotyri? Make saganaki, a popular melted cheese Greek appetiser! Cut leftover Kefalotyri into 1.5cm / 1/2″ slices, dust with flour then pan fry in olive oil until golden on the outside, melted inside. Squeeze over a bit of lemon, serve with bread for. It’s AMAZING. You can thank me later…!! 😉
Here’s how to make the Pastitsio white sauce:
Make a roux – Melt butter, then add the flour and cook it out for a minute. Slowly add the milk in while stirring – this is how you can make a lump-free Béchamel sauce without having to use a whisk! The trick is to make a “paste” first, then add the rest of the milk that the paste easily dissolves into.
Lumpy sauce? Don’t worry! Just give it a good whisk and it will smoothen out.
Cook until thickened – Stir over a medium heat until the sauce thickens, and won’t thicken any further. The thickness test: The sauce should fully coat the back of a spoon and when you draw a path across with your finger it doesn’t disappear;
Flavourings – Stir in cheese and nutmeg. The cheese will also thicken the sauce slightly more;
Egg yolks – Remove sauce from the stove and let it cool for a few minutes. Then whisk the egg yolks in. Make sure you mix straight away once you add the yolks otherwise they may scramble in the sauce!!
Done! While warm, the sauce should be pourable but quite thick, like pictured. Cover with a lid and keep warm until required. If it goes cold, it will get too thick to pour. If that happens just reheat it over a low heat until it becomes pourable again.
You need a BIG casserole dish for Pastitsio! A typical 9 x 13″ pan won’t cut it, it’s not deep enough. My baking dish is 33 x 22 x 7 cm / 9 x 13 x 2.75″.
The next steps, along with some tips I figured out through trial and error:
Pasta direction – Lay out the pasta so they are (mostly) in one direction if you want the visual effect of the pasta holes when you cut it, as pictured in the photos in this post;
Cool meat sauce – A cool meat sauce will make the layers more distinct. Because it’s thicker and more emulsified, it sits on top of the pasta rather than seeping down through it. It also provides a firmer bed onto which the Pastitsio white sauce is poured, helping that layer also stay distinct;
White Sauce – Pour over and spread. If your white sauce cooled down and is too thick to pour, just reheat gently on a low stove until it’s pourable;
Grate over Kefalotyri (or parmesan if you can’t find it) – then bake until the top is golden; and
Rest for 15 minutes before cutting to serve. The longer it stands, the better it will hold its shape when cut. If you want really neat slices, make it the day before – reheat in the baking dish then cut!
I can’t think of anything more appropriate than a big, fat juicy Greek Salad on the side! This traditional salad is a lovely, refreshing contrast to the richness of Pastitsio.
But here are a few more side salads that I think will also go really well with Pastitsio:
Enjoy! – Nagi x
A familiar vision – rear view of Dozer’s rump bounding into the water.
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]]>The post Greek Chicken Gyros recipe appeared first on RecipeTin Eats.
]]>The marinade for the chicken for this Greek Chicken Gyros recipe is SO GOOD that I use it even when I’m not making Gyros. Try it once, and I think you’ll be as obsessed with it as I am!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
It’s been ages since I made this Greek Chicken Gyros. But the minute the chicken hit the grill, all I could think was “why don’t I make this more often??”
The smell is incredible. You can REALLY smell garlic and oregano. You know how sometimes you add herbs into things and you can’t really taste it? Or you can, but it’s a very subtle flavour. Definitely not the case with this!!
Here are the components that make up a Greek Chicken Gyros wrap:
Marinated Greek Chicken
Tzatziki
Tomato Cucumber Salad
Flatbread to roll up the gyros – or use smaller pita breads and just fold them over
Here’s what you need for the marinade. There’s LOTS of garlic and dried oregano. Lots!!
Yogurt is a magical marinade – it’s a terrific flavour carrier and tenderises the chicken!
Yogurt is the secret ingredient in this recipe. The acid in the yoghurt breaks down the fibres so it not only softens the chicken but also helps the marinade really infuse into the flesh.
Plus, the yoghurt makes this marinade “paste like” so it stays slathered on the chicken when you cook it (unlike many marinades that are thin). So you have extra flavour oomph!
In the video, you’ll see that I cook this indoors on a grill pan. But during the warmer months, this is a BBQ favourite!
And here’s what goes in the tzatziki.
Greek Yogurt please! Or at least Greek style which is what I mostly use because it’s easily found at everyday supermarkets.
And onto the making part!! There are a few components to Gryos – but the making part is a cinch!
This Greek Chicken Gyros is a really fab recipe for entertaining. Because it is really fast to prepare and the men can BBQ while the girls sip wine and chatter. (Joke joke JOKE!!!)
Then you can just lay everything out on the table. Why should you slave away, rolling up a gyros for everyone? Make ’em do it themselves!
(Few more of my favourite large format foods, DIY style, include: Chicken or Beef / Lamb Doner kebabs, Chicken Shawarma and Lamb Shawarma, Vietnamese Chicken Noodle Bowls).
I serve Greek Chicken Gyros as a complete meal in itself because there’s a decent amount of tomato and cucumber used to stuff inside.
If you wanted to boost the fresh vegetables, a big fat juicy Greek Salad would be terrifically on theme! For something more substantial, especially if you’re making Gyros for a group, try this Greek Lemon Orzo Salad as well.
And though not specifically a Greek-style salad, this Cucumber Salad with Garlic & Herb Dressing OR this Creamy Cucumber Salad with Lemon Yogurt Dressing would go down a treat with this Gyros. I also offer a Greek take on my recipe for Roasted Pumpkin with Yogurt Sauce and Pine Nuts (see Customisations ideas section) that would be a great partner to the Gyros.
If you’re really wanting to impress, make Gyros using your very own homemade flatbread wraps. They’re easy and they’re made without yeast!!
– Nagi x
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
First published June 2015. Long overdue for fresh new photos and a brand new video!!
WAY too close to the BBQ!
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