Tuesday, July 14
Veg

Greek Gyro, a Starter – Recipe

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First things first.  No, it’s not pronounced “Guy-roh” but “Yee-roh”!

Greek gyro

Greek is Mediterranean but Mediterranean isn’t necessarily Greek.   When you consider this, you have a full array of choices from the Mediterranean regions of Italy and its pizza to Morocco and its couscous to Greece and its olives

Did you know that Grecian once was a spartan cuisine?   Bread was made of barley and was hard to chew, hence dipped in wine to make it easier to eat.   Did you know that fish was ordinarily eaten more often than meats?   Well yes, and most of their meats were eaten with grains, rice, pasta, potatoes and their well-known olives, nuts, yoghurt and honey.   So taken in by their cuisine am I that I use similar accompaniments in the form of beans, legumes, cheese, nuts.

No dinner party is complete without a starter, so I wondered why not use a Greek Gyro since we are on a Grecian roll.  When in India, do as the Indians do and so my recipe is inclined to the Indian palate.   The “gyro” is usually done in pita bread wrap, but a thin crust pizza bread will work just as well.   The filling is done in chicken, which is one of the main types of meats that go into a gyro.

Greek ingredients

My Ingredients

Thin crust pizza bread

5 to 6 cubes of cheese (grated, I go with the Amul brand)

400gm chicken (chopped into cubes)

2 tablespoons of lemon juice

A teaspoon garlic (chopped fine, to give it a mild flavour)

2 medium tomatoes (chopped)

An onion (chopped fine)

1 tablespoon asparagus (chopped)

4 tablespoons dark olives (rings)

A teaspoon sea salt with herbs

A tablespoon “Pizza Mixed Herbs”

A half teaspoon chilli flakes

4 tablespoons olive oil

Method

As with all recipes, oil has to be heated first, and so the olive oil goes in first.  Remember not to overheat the oil, then drop in the chopped garlic.

When the flavour of garlic seasoning infuses the air, add the raw chicken cubes and stir.

Then let the chopped asparagus and onions follow, together.

Sprinkle a spoonful of salt, mixed herbs, chilli flakes and stir.

Then come the dark olives and sea salt.

Finally, the grated cheese tossed for a minute.  Let’s call this the “cooked mix”.

Turn off the gas.

Note

Thin crust pizza bread base is available at local cold storages.

If you prefer to use a pita wrap, that’s all the better.

Pizza Bread Baking

Using a pizza cutter, pre-cut the pizza bread into triangles, then place them on a baking tray (see featured image).

Top the pizza triangles with the “cooked mix.

Place the loaded pizza triangles into a pre-heated OTG at 175 degrees and bake for 10 to 15 minutes till crisp.

The Taste

Its base is crisp and crunchy, and the topping gives comfort.  If you belong to Gen X, mind you Gen Z would gain a newfound respect for you.  Where X, in my opinion, stands for X factor!

Thin crust pizza base, with gyro toppings

Starters are served as a precursor to a meal; they are usually followed by the mains whose precursor, in turn, are salads.  So, the next article will cover a few Grecian Salads in continuation of a full Mediterranean meal.

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About Author

Carmelita is an Economics major and is employed with a private sector bank. She holds a diploma in journalism, but that's not the reason for her creative writing skills exhibited in a few freelancing feature writing assignments with a leading daily and also her blog. Her blog falls under the Top 25 of the Best Mumbai Blogs to Follow, by Feedspot.com ranking. She has an eye for offbeat travel, having visited seven continents and seeing more than what meets the average eye. Though not a cook per se, her tips on smart cooking are a thing to reckon in her food and cocktail recipes. As if this is not enough, she dabbles now and then in studio singing assignments which have gained her a sizeable fan following. That she is an avid reader is but natural, with a bent for literary classics which in turn have lent its influence in her blog writing panache.

10 Comments

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