Saturday, 15 September 2018

How to Make Chicken Gyros | Street Food

CHICKEN GYROS
source images link : here

Cook : 1 Hour + Proving + Marinating
Serve : 4
Difficulty : Easy


This is our version of a Greek classic. The hero of this combo is the soft, pillowy pitta, it's worth the effort to make your own

INGREDIENTS
  • red onion ½, sliced
  • tomatoes 2, sliced
  • curly lettuce a few leaves
  • active dry yeast 1 tsp
  • caster sugar 1 tsp
  • milk 75ml, warmed
  • olive oil
  • salt ¾ tsp
  • strong white bread flour 225g
  • chicken breasts 2 large, cut in half horizontally
  • lemon 1, juiced
  • dried oregano 1 tsp
  • garlic 2 cloves, crushed
  • cucumber ½
  • lemon ½, juiced
  • garlic 1 clove
  • natural yogurt 300ml
  • mint a small bunch, finely chopped 

METHOD
  1. To make the pittas, whisk the yeast, sugar and 75ml warm water then leave to sit for 15 minutes. Add in the warm milk, 1 tbsp olive oil, salt and half the flour and mix until well combined. Add the rest of the flour and bring together as a dough then knead for about 10 minutes until smooth and elastic, adding a little more flour if you need to.Transfer the dough to a lightly oiled bowl, cover with clingfilm and leave until doubled in size, about 1-1½ hours.
  2. To make the chicken, put the breasts in a dish then whisk the lemon juice, oregano, 3 tbsp olive oil and garlic, season and pour over. Leave to marinate for 30 minutes.
  3. Tip the dough out, knead briefly to knock the air out, then divide into 4. Roll each portion out into a rough round, about 18cm on a lightly floured worksurface. Heat a large non-stick heavy frying pan. Add 1 or 2 pittas and cook until bubbles begin to form on the surface and the bottom is golden brown, then flip and cook the other side. Keep warm under foil while you make the rest.
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  6.  . . . . Full Recipe Link Here