Greek gyros
Description
The dish is prepared without unnecessary complications. Gyros is a spice mix that gives meat its distinctive flavor. This version is slightly simpler than the original. Traditionally, the meat requires a special rotisserie spit, like for shawarma, but in its absence, I simply pan-fry it. I serve the dish in flatbread with vegetables. The ready dish can now be served.
Instructions
- 1
Step 1
1. First, I prepare a mixture of aromatic spices for marinating the meat: I combine oregano, paprika, coriander, parsley, garlic, cinnamon, black pepper, and thyme. I wash the meat and pat it dry, then cut it into small elongated pieces. In a separate bowl, I mix 1 tablespoon of the prepared Gyro spice blend with 3 tablespoons of olive oil and salt. I pour this marinade over the meat, mix well, and let it marinate for 5 hours.
- 2
Step 2
2. For the dough, in a bowl, mix 2 cups of kefir with salt and baking soda. Sift the flour beforehand and gradually add it to the kefir in portions, kneading until you get a soft and elastic dough. Cover the dough with a towel and let it rest for 40–60 minutes.
- 3
Step 3
3. Place a frying pan over heat, pour in vegetable oil and heat it. Sear the meat in small batches over high heat, then transfer everything to a bowl and cover with a lid to keep it warm.
- 4
Step 4
4. Shape the dough into small circles, then roll them out into rounds and fry them in a pan to make flatbreads.
- 5
Step 5
5. For the sauce: in a bowl, combine 1 cup sour cream, 1 cup yogurt, and the same amount of kefir. Add garlic pressed through a garlic press and salt, then mix well. Wash the tomatoes and cucumbers and slice them thinly. Spread sauce on each flatbread, then add vegetables and meat, and top with a generous dollop of sauce.
- 6
Step 6
6. I fold the flatbread into a cone, like a seed bag, and add a little more sauce.