Green peppers, onions, tomatoes saute, Feta cheese, served over spinach rice, rice pilaf

Opa! Gyro Combo

Pureed chick peas flavored with special Opa seasonings.

#8. Hummus

Shish Kabob of Beef, Lamb, Pork or Chicken marinated in lemon and spices and char-broiled.

Souvlaki

One Chicken Gyro and one regular Gyro served with french fries, onion rings or rice.

Greek Special

Side of Falafel

Wrapped in bread with potatoes and American cheese.

Gyro Plate Chicago Style

Shrimp Saganaki features succulent shrimp sautéed in a rich tomato sauce, topped with crumbled feta cheese and fresh herbs, delivering a taste of the Mediterranean in every bite.

Shrimp Saganaki

Crispy onion rings, available in small and large sizes.

Opa Onion rings

Kids Chicken Strips

Green peppers, onions, tomatoes saute, Feta cheese, served over spinach rice, rice pilaf or fettuccine pasta.

Chicken Lemonati

Vegetables and Feta cheese in olive oil, over fettuccine pasta, spinach rice or rice pilaf.

Vegetarian Combo

Delicately cooked and served with lemon olive oil sauce.

Grilled Fillet of Salmon

Indulge in a generous extra basket of crispy, golden chips, perfectly seasoned to satisfy your cravings.

Extra Basket of Chips

Beef and Lamb, mixed with spices and sliced hot from a vertical rotisserie.

Gyros Plate

A mixture of fresh spinach, green onions, Feta cheese, eggs, dill and other seasonings. Layered between lightly buttered sheets of phyllo dough and baked to a golden brown. served with your choice of spinach rice or rice pilaf.

Spanakopita-Spinach Cheese Pie

Green peppers, onions, tomatoes and Feta cheese.

Gyro Omelet

Side of Pita bread

Savor the taste of our tender, spiced gyro meat served alongside warm, fluffy pita bread, perfect for dipping or wrapping up your favorite fillings.

Side of Gyro and Pita

Crispy, fresh-cut fries served in small or large portions.

Opa Fresh-cut Fries

Marinated Chicken bread char-broiled and sliced.

Chicken Gyros

Savor the rich, briny flavor of our Kalmata olives, handpicked for their perfect balance of tartness and earthiness, ideal for enhancing any dish or enjoyed on their own.

Kalmata Olives

Bean salad, cheese, spinach pie, skorthalia, dolmades, tzatziki, greek salad, hummus, tomato, onions, greek olives, pita bread and spicy feta.

Pikilia Zest Vegetarian

Choice of 2 Shish-ka-bobs, Spanakopita, hummus, Skorthalia, onions, spicy Feta, tomatoes and pita bread.

Shish-ka-bob Platter for 1

Spanakopitakia

Rinse the rice under cold water until the water runs clear. In a pot, add the rice, 2 cups of water, salt, and a drizzle of olive oil. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is cooked. Fluff with a fork and set aside.

Prepare the Rice

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped green peppers, onions, and minced garlic. Sauté until the vegetables are tender, about 5-7 minutes. Add diced tomatoes and cook for another 5 minutes. Season with salt and black pepper.

Sauté Vegetables

If using chicken or beef, add it to the skillet with the vegetables and cook until the meat is browned and cooked through, about 7-10 minutes.

Cook Optional Protein

In a separate pan, lightly sauté spinach with a drizzle of olive oil and a pinch of salt until wilted, about 2-3 minutes.

Prepare Spinach

On a plate, layer the spinach first, then add the rice pilaf. Top with the sautéed vegetables and meat (if using). Crumble feta cheese on top and drizzle with lemon juice before serving.

Assemble the Dish

Green peppers

Onion

Tomatoes

Feta cheese

Spinach

Rice (for pilaf)

Chicken or beef (optional)

Olive oil

Garlic

Salt

Black pepper

Lemon juice

Drain and rinse the canned chickpeas under cold water to remove excess sodium.

Prepare the Chickpeas

In a food processor, combine the chickpeas, tahini, lemon juice, garlic, olive oil, cumin, salt, and water. Blend until smooth.

Blend Ingredients

If the hummus is too thick, add extra water, one tablespoon at a time, and blend again until desired consistency is reached.

Adjust Consistency

Taste the hummus and adjust the seasoning if necessary, adding more salt, lemon juice, or cumin to your liking.

Taste and Adjust Seasoning

Transfer the hummus to a serving bowl, drizzle with olive oil, sprinkle paprika, and garnish with fresh parsley. Enjoy with pita bread, veggies, or crackers.

Serve

canned chickpeas

tahini

lemon juice

garlic cloves

extra virgin olive oil

ground cumin

salt

water

paprika

fresh parsley (for garnish)

In a large bowl, combine olive oil, lemon juice, minced garlic, dried oregano, ground cumin, salt, and black pepper. Add the cubed chicken, beef, lamb, or pork to the marinade. Mix well to ensure the meat is fully coated. Cover and refrigerate for at least 1 hour, or preferably overnight.

Marinate the Meat

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat the grill to medium-high heat.

Prepare the Skewers

Thread the marinated meat onto the skewers, leaving a little space between each piece for even cooking.

Assemble the Souvlaki

Place the skewers on the preheated grill. Cook for about 10-15 minutes, turning occasionally, until the meat is browned and cooked through. The internal temperature should reach 165°F (75°C) for chicken and 145°F (63°C) for pork, lamb, or beef.

Grill the Skewers

Remove the souvlaki from the grill and let them rest for a few minutes. Serve warm with pita bread, tzatziki sauce, and a side of Greek salad.

Chicken, Beef, Lamb, or Pork (cubed)

Garlic (minced)

Dried oregano

Ground cumin

Wooden or metal skewers

In a bowl, mix olive oil, Greek yogurt, minced garlic, lemon juice, dried oregano, salt, and black pepper to create a marinade. Add chicken thighs and let marinate for at least 30 minutes.

Marinate the Chicken

Preheat the grill or skillet over medium-high heat. Cook the marinated chicken thighs for about 6-7 minutes on each side until cooked through. Remove from heat and let rest for a few minutes before slicing.

Cook the Chicken

Warm the pita bread on the grill or in a frying pan. Fill each pita with sliced chicken, diced tomato, sliced cucumber, and sliced red onion.

Assemble the Gyro

In a bowl, combine ground meat with minced onion, minced garlic, dried oregano, salt, and black pepper. Mix well and shape into patties or use a gyro machine if available.

Prepare the Meat

Cook the patties in a skillet or grill until browned and cooked through, about 5-6 minutes per side.

Cook the Meat

Warm the pita bread and fill each pita with the cooked meat, diced tomato, sliced cucumber, and sliced red onion.

Fry the French fries and onion rings according to package instructions until golden and crispy.

Prepare the Sides

Alternatively, cook rice according to package instructions.

Prepare Rice

Boneless chicken thighs

Greek yogurt

Garlic cloves

Pita bread

Tomato, diced

Cucumber, sliced

Red onion, sliced

Ground lamb or beef

Onion, minced

French fries

Onion rings

Rice

Place the dried chickpeas in a bowl and cover them with water. Let them soak overnight or for at least 8 hours.

Soak the Chickpeas

Drain and rinse the soaked chickpeas. In a food processor, combine the chickpeas, chopped onion, parsley, garlic, cumin, coriander, baking powder, salt, and black pepper. Pulse until the mixture is coarse and combined. Add flour as needed to help bind the mix.

Make the Falafel Mixture

Take small portions of the mixture and shape them into balls or patties, about the size of a golf ball.

Shape the Falafel

In a deep skillet, heat vegetable oil over medium heat. Once hot, carefully add the falafel balls and fry until golden brown on all sides, about 3-4 minutes. Remove and drain on paper towels.

Fry the Falafel

Serve the falafel warm as a side dish, or as a filling in pita bread with your favorite toppings.

Dried chickpeas

Onion, chopped

Fresh parsley, chopped

Garlic cloves, minced

Ground coriander

Baking powder

Flour (all-purpose or chickpea flour)

Vegetable oil (for frying)

Cook the frozen French fries according to the package instructions until golden and crispy. Set aside.

Prepare the Fries

In a skillet over medium heat, add olive oil. Once hot, add the gyro meat and cook until browned and heated through, about 5-7 minutes. Season with salt and black pepper to taste.

Cook the Gyro Meat

While the meat is cooking, warm the pita bread in a separate skillet or microwave until soft and pliable.

Warm the Pita Bread

On each pita bread, layer the cooked gyro meat, American cheese slices, shredded lettuce, diced tomato, and sliced red onion. Top with tzatziki sauce.

Assemble the Gyro Plates

Serve the gyro plates with a side of crispy French fries. Enjoy!

Gyro meat (lamb or beef)

Frozen French fries

American cheese slices

Lettuce, shredded

Tzatziki sauce

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Prepare the Shrimp

Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften.

Cook the Tomatoes

Increase the heat to medium-high and add the shrimp to the skillet. Season with oregano, red pepper flakes, salt, and black pepper. Cook for about 3-5 minutes, or until the shrimp are pink and opaque.

Add the Shrimp

Reduce heat to low and sprinkle the crumbled feta cheese on top of the shrimp and tomatoes. Allow it to melt slightly, about 2 minutes.

Add Feta

Remove from heat, garnish with chopped parsley, and serve warm with crusty bread or over rice.

Garnish and Serve

Shrimp, peeled and deveined

Garlic, minced

Cherry tomatoes, halved

Feta cheese, crumbled

Oregano, dried

Red pepper flakes

Fresh parsley, chopped (for garnish)

Peel the onions and slice them into 1/4 inch thick rings. Separate the rings and place them in a bowl.

Prepare the Onions

In a mixing bowl, combine flour, cornstarch, baking powder, salt, black pepper, and paprika. Gradually whisk in the cold sparkling water until the batter is smooth and slightly thick.

Make the Batter

In a large pot or deep fryer, heat oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Dip each onion ring into the batter, making sure they are well coated.

Coat the Onion Rings

Carefully place the coated onion rings into the hot oil in batches. Fry until golden brown, about 3-4 minutes per batch.

Fry the Rings

Remove the fried onion rings from the oil and drain on paper towels. Serve hot with your favorite dipping sauce.

Drain and Serve

large onions

all-purpose flour

cornstarch

baking powder

black pepper

cold sparkling water

oil for frying

Prepare the Chicken

In three separate bowls, set up flour (seasoned with salt, black pepper, paprika, and garlic powder), beaten eggs, and bread crumbs.

Set Up Breading Stations

Dip each chicken strip first into the flour, then into the egg, and finally coat with bread crumbs.

Bread the Chicken Strips

In a large skillet, heat the vegetable oil over medium heat.

Carefully place the breaded chicken strips in the hot oil and cook for about 4-5 minutes on each side, or until golden brown and cooked through.

Opa! Gyro Combo

#8. Hummus

Souvlaki

Greek Special

Side Of Falafel

Gyro Plate Chicago Style

Shrimp Saganaki

Opa Onion Rings

Kids Chicken Strips

Chicken Lemonati

Vegetarian Combo

Grilled Fillet Of Salmon

Extra Basket Of Chips

Gyros Plate

Spanakopita-spinach Cheese Pie

Gyro Omelet

Side Of Pita Bread

Side Of Gyro And Pita

Opa Fresh-cut Fries

Chicken Gyros

Kalmata Olives

Pikilia Zest Vegetarian

Shish-ka-bob Platter For 1

Spanakopitakia