Greek Chicken Gyro 

Chicken boneless strips            500 g
Olive oil                                     4 tbsp
Dry thyme                                 1 tbsp
Chilli flakes                               1/2 tsp
Paprika                                     2 tbsp
Lemon juice                              3 tbsp
Grated lemon zest                    1 tsp
Grated garlic clove                   1 tsp
Coriander powder                    1 tbsp
Tzatziki sauce
Strained yogurt                         1 cup
Dill chopped                              ½ tsp
Fresh parsley chopped             1 tbsp
Garlic chopped                         1 tsp
Crushed black pepper              ½ tsp
Salt                                           ¼ tsp
Lemon juice                             1 tbsp
Cucumber                                1
To serve
Tzatziki sauce 
Pita bread 

1.    Take a bowl, add coriander powder, grated garlic, lemon zest, paprika, chilli flakes, dry thyme, salt, olive oil, and lemon juice. Mix well and coat the chicken strips with the marinade mixture.
3.    In a nonstick pan sauté chicken for 4 minutes on high flame until chicken strips are cooked and turn golden on both sides. Do not over crowd the pan. Chicken gyro is ready.
4.    In a bowl, to the  strained yogurt, add dill, fresh parsley, garlic, black pepper, salt and lemon juice.
5.    In a separate bowl, grate cucumber and squeeze the grated cucumber with hands. Mix it in the curd mixture. Tzatziki sauce is ready.
6.    Serve chicken gyro with toasted pita bread, Tzatziki sauce, salad and fries.


Vermicelli                     150 g
Sugar                           ½ cup
Water                           ½ cup
Lemon juice                 ¼ tsp
Saffron essence           ¼ tsp
Butter                           3 tbsp
Ricotta cheese or khoya    1 cup
Yellow food color                ¼ tsp
Mozzarella cheese             ½ cup
Pistachio                            as per taste

1.    In a pot, add sugar to water. Cook until the sugar dissolves.
2.    Add lemon juice and saffron essence. Further cook until it thickens, then set it aside.
3.    In a bowl, crush vermicelli, add butter and mix properly.
4.    Take out half butter coated vermicelli and add yellow color t it and mix well.
5.    Now take a baking tray, spread evenly the yellow butter coated half of butter coated vermicelli at the bottom with ricotta cheese on it. Then spread mozzarella cheese on it and finish by spreading the remaining half of vermicelli. Bake in preheated oven at 1800C for 20-25 minutes.
6.    After baking, pour sugar syrup and garnish with pistachio.
7.    Delicious Arabian delight, Kunafa, is ready to serve.
Enjoy! HH

The writer is a chef who runs her own restaurant.
E-mail: [email protected]

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