A spiced yoghurt marinade makes this chicken gyro tender and full of flavour. The name gyro comes from the Greek word for ‘turn’: meat is cooked on a vertical spit which turns in front of a ...

Today, recipe developer Catherine Brookes brings us a Greek-inspired twist on this beloved dish — smashed chicken gyro tacos. These mouth-watering creations feature all of the bright ...

Cut the chicken into thinner strips if your mini fillets are on the large side, as that will make it easier to eat the gyro. Add some chips to the side of the chicken, and scatter a little chopped ...

Cook on a dry hot pan for about 30 seconds each side. Spoon some yoghurt onto the bread. Slice the chicken off the skewer and add to the bread. Top with a crispy scallion. Roll up and serve.

When a restaurant labels a dish with the name drip wings, you know it’s serious. New York Chicken & Gyro starts with incredibly juicy wings and then douses them in a creamy sauce that manages ...

Their menu consists of chicken, gyro, or falafel, served either in a wrap or over rice, with lettuce and tomatoes, and their famous white and red sauces. Follow BI Video: On Twitter. More from ...

Medha Imam: A generous helping of golden yellow rice sits underneath 12-hour marinated chicken, seared until tender. Roasted gyro meat sliced straight from the vertical spit. Packed together with ...