Although Cava’s gryos are made with lamb, I recreated them at home with some marinated thin sliced chicken breasts, fresh tsatziki, feta cheese, kalamata olives, and homemade shoe string french fries.
I could have dipped the french fries in tsatziki for days because the cool creaminess complimented the crisp fries in the best way. Not only is tsatziki tasty, but it is a great healthy substitute for those of you who like to dip your fries into aioli.
This spread would also be a great dinner party idea, sort of like taco night but with Greek prepared items and accoutrements!
8 thin sliced boneless skinless chicken breasts
1 tsp salt
1 tsp oregano
1 tsp basil
½ tsp pepper
½ tsp smoked paprika
1 large garlic clove, minced
1 tbs extra virgin olive oil
3.5 oz Greek yogurt
3 tbs minced cucumer
½ tsp lemon juice
Dash of salt
Dash of hot sauce
1 russet potato, sliced thin into shoestring fries
2 tbs evoo
½ tsp salt
4 pieces whole wheat pita bread
- Step 1
In a small bowl, combine all of the spices from the salt to the smoked paprika. Place chicken in a large ziploc bag, pour evoo and minced garlic over it.
- Step 2
Sprinkle the seasoning mixture over the chicken and massage it into the meat through the ziploc bag. Refrigerate for 2-4 hours to marinate.
- Step 3
For tsatziki, combine all ingredients in a bowl and mix thoroughly, set aside.
- Step 4
Preheat oven to 450. Slice potato long ways and make thin shoe string pieces out of it.
- Step 5
On sheet pan, spread 2 tbs of evoo then place potatoes on it in one layer. Cook for 35-40 minutes or until desired crunch level. Finish with a sprinkling of salt and set aside.
- Step 6
On a cast iron grill pan, heat on medium and brush with evoo. Scrape off pieces of garlic so that they don’t burn, and place chicken breasts on it and cook for 3 minutes per side.
- Step 7
To assemble gyro, spread pita bread with tsatziki sauce, layer with sliced chicken breasts, add french fries, olives and garnish with feta cheese.