Gyro Plate Recipe

Prepare Marinade

In a mixing bowl, combine minced garlic, olive oil, Greek yogurt, lemon juice, dried oregano, salt, and black pepper. Mix until well combined.

Marinate the Meat

Add the boneless chicken thighs or lamb to the marinade. Ensure the meat is well coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Rinse the Rice

Rinse the basmati rice under cold water until the water runs clear to remove excess starch.

Cook the Rice

In a saucepan, combine rinsed rice, water, and salt. Bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.

Mix Salad Ingredients

In a bowl, combine diced cucumber, diced tomatoes, sliced red onion, and chopped parsley.

Dress the Salad

Drizzle olive oil and lemon juice over the salad. Season with salt and black pepper to taste. Toss to combine.

Cook the Marinated Meat

Preheat a grill or skillet over medium-high heat. Remove the meat from the marinade and cook for about 6-7 minutes per side, or until fully cooked and juices run clear. Let it rest for a few minutes before slicing.

Assemble the Plate

On a plate, serve a portion of rice, topped with sliced marinated meat and a side of salad. Enjoy your homemade gyro plate!