Name: Greek Cafe Grills Greek Cafe Sampler Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 0.5 kg boneless skinless chicken thighs; 0.5 kg pork shoulder (trimmed); 1 count onion (large), quartered; 4 count garlic cloves, minced; 2 tsp dried oregano; 1 tsp ground cumin; 1 tsp smoked paprika; 2 tsp kosher salt; 1 tsp black pepper; 3 tbs olive oil; 1 tbs red wine vinegar; 1 count green bell pepper, sliced into 1/2-inch strips; 1 count yellow or sweet onion, sliced into 1/2-inch strips; 4 count large pita breads or flatbreads; 1 count tomato, thinly sliced; 2 cups shredded lettuce; 0.5 cups feta cheese, crumbled; 1 cups Greek yogurt (full-fat); 0.5 count cucumber, seeded and finely grated; 1 count garlic clove, minced; 2 tsp fresh dill, finely chopped; 1 tbs lemon juice; 1 tsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 2 count lemon wedges; 1 tbs olive oil for grilling; 1 tsp hot sauce or chili flakes

Method

Gyro meat and seasoning

Prepare and marinate meats

Cut the chicken thighs and pork shoulder into long 1/2-inch strips or bite-sized pieces suitable for flat grill cooking. Place in a large bowl. Add minced garlic, dried oregano, ground cumin, smoked paprika, kosher salt, black pepper, olive oil (3 tbs) and red wine vinegar. Toss thoroughly to coat. Cover and marinate in the refrigerator for at least 30 minutes, up to 4 hours for best flavor.

Cook the meats

Heat a large skillet or griddle over medium-high heat and add 1 tablespoon olive oil. When hot, add the marinated pork pieces in a single layer (work in batches if needed) and cook until browned and cooked through, about 6–8 minutes, turning occasionally. Remove to a plate and keep warm. Add the chicken pieces to the skillet and cook 5–7 minutes until well browned and cooked through (internal temp 74°C/165°F). Return pork to the skillet for 1 minute to reheat and toss with any pan juices. Keep warm.

Vegetables & assembly

Cook peppers and onions

While meats cook, heat a second large skillet or the same griddle over medium-high heat with 1 tablespoon olive oil. Add sliced green bell pepper and sliced sweet onion. Sauté, stirring occasionally, until softened and slightly charred, about 6–8 minutes. Season with a pinch of salt and pepper. Remove from heat and keep warm.

Warm pitas

Warm pita breads by wrapping in foil and placing in a 175°C (350°F) oven for 5–7 minutes, or toast briefly on the griddle for 30–60 seconds per side until pliable and lightly charred.

Assemble the gyros: lay a warm pita on a plate. Spoon a few tablespoons of tzatziki down the center, add a generous handful of shredded lettuce, a few slices of tomato, a portion of cooked chicken and pork (about 200–250 g total meat per pita), and top with sautéed onions and peppers. Sprinkle crumbled feta and finish with an extra drizzle of tzatziki or a squeeze of lemon if desired. Fold or roll and serve immediately.

Tzatziki sauce

Make tzatziki

Grate the seeded cucumber finely and press in a towel or sieve to remove excess moisture. In a bowl combine Greek yogurt, grated cucumber, minced garlic, chopped fresh dill, lemon juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Mix until smooth. Taste and adjust seasoning. Chill in the refrigerator for at least 15 minutes to let flavors meld.

Optional garnish & finishing

Before serving, offer lemon wedges and hot sauce at the table. Drizzle a little olive oil over finished pita if desired.