Deal Two Chicken Gyro Platter & 2 Cans Drinks Recipe

Prepare and form gyro meat

In a bowl combine ground lamb and ground beef with grated onion, minced garlic, oregano, cumin, coriander, salt and pepper. Add cold water and mix briefly until just combined — avoid overworking to keep texture tender. Cover and refrigerate at least 30 minutes (can refrigerate up to 24 hours).

Cook gyro meat

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Form the chilled mixture into a tight oval loaf or patty about 1" thick. Sear on each side 3–4 minutes until browned, then reduce heat to medium-low and cook through another 6–8 minutes, flipping once. Alternatively crumble and pan-fry into small pieces, cooking until nicely browned and cooked through (total ~10–12 minutes). Transfer to a plate and let rest 5 minutes, then slice thinly or break into bite-sized pieces for plating.

Marinate chicken

Trim excess fat and cut chicken thighs into 1" strips. In a bowl combine yogurt, olive oil, lemon juice, minced garlic, paprika, cumin, oregano, salt and black pepper. Add chicken strips and toss to coat. Marinate at least 20 minutes (up to 4 hours) in the refrigerator.

Cook chicken

Heat a nonstick skillet or grill pan over medium-high heat. Remove excess marinade and add chicken strips in a single layer. Cook 3–4 minutes per side until nicely browned and cooked through (internal temperature 165°F / 74°C). Transfer to a plate and let rest 3 minutes, then slice or leave as strips for plating.

Grate and squeeze excess water from the cucumber using a fine grater and a towel. In a small bowl combine Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, chopped dill, salt and pepper. Stir to combine. Chill for 10–15 minutes to let flavors meld. Taste and adjust seasoning.

Warm the pita breads briefly in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 3–5 minutes until pliable.

On each plate arrange 1 warmed pita (or two half pitas) and spoon portions of sliced gyro meat and cooked chicken onto the pita or beside it on the platter. Distribute shredded lettuce, sliced tomato, sliced red onion, and pickles between the two platters. Sprinkle crumbled feta over the salads or meat as desired.

Add a generous spoonful of tzatziki to each platter and drizzle a little extra virgin olive oil over vegetables. Place lemon wedges and the portion of fries or roasted potatoes on each plate.

Serve each gyro platter with a cold can of soft drink (2 cans included in the deal). Provide extra napkins and small plates for building gyros. If desired, offer hot sauce or additional lemon slices at the table.