Gyros Platter Recipe

Make the marinade

In a mixing bowl combine Greek yogurt, 2 tbs olive oil, 1 tbs lemon juice, 2 minced garlic cloves, oregano, 1 tsp cumin, smoked paprika, 1 tsp salt, and 0.5 tsp black pepper. Whisk until smooth.

Marinate the chicken

Trim excess fat from chicken thighs and pat dry. Place chicken in a zip-top bag or shallow dish and pour half the marinade over the chicken, reserving the other half for serving or drizzling. Massage to coat thoroughly. Refrigerate at least 1 hour, preferably 3–4 hours.

Cook the chicken

Heat a grill pan or skillet over medium-high heat and add 1 tbs olive oil. Remove chicken from marinade and sear 4–5 minutes per side until internal temperature reaches 165°F (74°C) and exterior is nicely charred. Let rest 5 minutes, then thinly slice against the grain.

Season the mix

In a bowl combine 1 lb ground beef/lamb mixture with 1 minced garlic clove, 0.5 tsp salt, 0.5 tsp black pepper, 0.5 tsp cumin, 0.5 tsp coriander and 1 tbs olive oil. Mix gently to combine—do not overwork the meat.

Form and cook patties or logs

Shape the meat into 4 small patties or a compact log. Heat a skillet over medium-high heat with 1 tbs oil and cook 3–4 minutes per side for medium, longer if desired. Ensure internal temp 160°F (71°C) for ground beef/lamb. Rest 3 minutes and slice or serve whole.

Prepare falafel mix

Drain soaked chickpeas thoroughly and pulse in a food processor with chopped onion, parsley, cilantro, 1 egg, 0.25 cup breadcrumbs, 1 tsp cumin, 1 tsp coriander, 0.5 tsp baking powder, 1 tsp salt and 0.5 tsp black pepper. Pulse until coarse but holding together—do not over-process into a paste.

Form and fry falafel

Shape mixture into 8 small patties or balls. Heat 0.5 cup vegetable oil in a skillet over medium-high heat to 350°F equivalent (oil should shimmer). Fry falafel in batches 2–3 minutes per side until deep golden and cooked through. Drain on paper towels.

Make tzatziki

Grate the peeled, seeded cucumber and squeeze out excess liquid with a towel. In a bowl combine 1 cup Greek yogurt, the grated cucumber, 1 minced garlic clove, 1 tbs chopped dill, 1 tsp lemon juice, 0.5 tsp olive oil and 0.5 tsp salt. Mix and chill at least 20 minutes to let flavors meld.

Rice

Rinse 1 cup long-grain rice until water runs clear. In a saucepan bring 2 cups water and 0.5 tsp salt to a boil, add rice, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest 5 minutes, fluff with a fork.

Roasted potatoes

Toss 2 cups bite-sized potatoes with 2 tbs olive oil, 1 tsp salt, 0.5 tsp black pepper and 1 tsp dried oregano. Roast on a baking sheet at 425°F (220°C) for 25–30 minutes, turning once, until golden and crispy.

Fries

Bake or fry 2 cups of fries according to package instructions or 10–12 minutes at 425°F if fresh, until golden and crisp. Season with salt immediately.

Warm pita breads in a dry skillet or wrapped in foil in a 350°F oven for 5–7 minutes.

On each plate arrange a bed of chosen side (rice, roasted potatoes, or fries). Place sliced chicken, 1–2 beef/lamb patties or slices, and 2–3 falafel on the plate as desired to create a mixed platter portion.

Add shredded romaine, tomato slices, and red onion on the side. Spoon tzatziki over the proteins or serve in a small ramekin. Sprinkle crumbled feta if using and drizzle any reserved marinade (heated) or additional olive oil.

Serve immediately while warm with extra lemon wedges and optional hot sauce.