A perfect dinner is a fresh flatbread with well-seasoned chicken thighs loaded with tzatziki sauce.
It’s been a while since I've made Greek Gyros. But the minute the chicken hits the grill, all you could think is “Why don’t I make this more often?”
Gyros are perfect for parties or get-togethers. You can have the men grill the chicken and the kids wrap it, while you sit back and have a little me time. An activity that will keep everyone occupied and enjoy themselves.
The chicken in the gyros is juiciest, even juicier than girl's night gossips *wink-wink*. But you can dry them up easily if you overcook them so watch out..
It is not necessary that you always have or get chicken gyros. Gyros taste equally good if you make them in beef or lamb. Beef gyros are for red meat lovers, the beef patties taste amazing with the tzatziki sauce.
I have tried multiple gyros recipes as my family loves travelling and exploring. It always serves best when you are on the go, to avoid overpriced restaurants.
Also, I make the best gyros.
The second star of the recipe of any Greek gyros is the creamy, luscious and rich tzatziki sauce. You can never go wrong if you follow my tried and tested tzatziki sauce.
So, tighten your seat belts as we go on a rollercoaster of flavours with Greek gyros.
Let's get the sauce out of the way before the main recipe for Gyros.
Rich and Creamy Tzatziki Sauce
Ingredients
- 1 cup Greek yogurt
- 1 cucumber, grated and excess water squeezed out
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried dill (or fresh, chopped)
- Salt to taste
Instructions
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In a bowl, combine the Greek yoghurt, grated cucumber, garlic, olive oil, lemon juice, dill, and salt.
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Mix well and refrigerate for at least 30 minutes to allow flavours to meld.
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The sauce can be refrigerated for 5 to 6 days. It tastes best if consumed within the first 3 days.
Here we go!
