ReceptnaptárGyros plate
The gyros plate is a favourite in Greek tavernas and street food stalls: marinated, crisp-fried meat with roast potatoes, tzatziki and fresh vegetables. A real gyros is cooked on a vertical spit, but at home, in a frying pan over high heat, you can get close.
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Ingredients
Method
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- Mix the meat strips with half the olive oil, the garlic, oregano, paprika, salt and pepper, and marinate in the fridge for at least 1 hour (ideally overnight).
- Heat the oven to 220°C (200°C fan). Toss the potato wedges with the remaining oil and salt and spread them on a baking tray.
- Roast for 25-30 minutes, turning halfway, until golden brown and crisp.
- Cook the meat in a very hot frying pan in small batches for 4-5 minutes, so the edges get crisp and the inside stays juicy.
- Slice the red onion thinly and cut the tomato into wedges.
- Pile the meat and potatoes onto plates and serve with tzatziki, tomato, onion and lemon.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cook the meat in small batches so it browns instead of stewing in its own juices.
- Pork neck gives the juiciest gyros meat; chicken thigh fillet is good, while chicken breast dries out quickly.
- You can parboil the potatoes for 5 minutes in hot salted water before roasting: they'll be softer inside and crisper outside.
Frequently asked questions
Can it be served in a pita?
Yes, wrap it in a pita instead of serving it on a plate: that's the classic street-food version.
How long should I marinate it?
At least 1 hour, but 12 hours is fine too.
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More greek ideas
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- Pastitsio
- Gemista (stuffed tomatoes and peppers)
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- Arni lemonato (lemon and oregano roast lamb with potatoes)
- Psari plaki (fish baked on vegetables)
- Garides saganaki (prawns in tomato and feta sauce)
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