Living in New York City, you are bound to find a gyro cart at just about every major intersection and corner. These carts are very popular in big cites and have gained lots of attention. I guess it’s because there is nothing like the taste of the white sauce on soft and tender chicken pieces.
Now that I am living in Philadelphia I truly miss the gyro carts. Luckily, I can just make the same gyro platter at home. This recipe is delicious and much better than the gyro cart (kudos lazy me!). The chicken can be marinated ahead of time and cooked when needed. I usually marinate the chicken in a ziplock bag and leave it in the fridge so my husband can make himself when he is hungry.
I use chicken quarters instead of chicken breasts because the meat is much more tender and absorbs all the flavor while cooking.
Mediterranean Chicken Gyro Platter with White SaucePrint Rate
- 1 chicken quarter or 2 thighs
- 1 cup jasmine rice
- 1/4 cup sliced onions optional
- 1/4 cup sliced green bell pepper optional
- 1/4 cup lettuce optional
- 1/4 cup tomatoes chopped optional
- 1 tsp salt
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp black pepper
- 1/2 tsp cinnamon
- 1 tbsp oil
- 3 cloves garlic chopped
- 1 tbsp mayonnaise
- 1 tbsp yogurt or sour cream, or hummus
- 1/4 lime Or lemon
- Hot sauce optional
- Wash the rice and allow to soak in water for 10 mins.
- Debone the chicken, pour oil into a skillet or pan and allow to heat on medium-high heat. Pour chicken on the skillet, add all the spices, allow to cook for 8-10 mins.
- Mix rice with 1.5 cups water and cook for 10 mins on low-medium heat until dry and fluffy.
- Place the chopped garlic, yogurt, mayonnaise, and touch of lime juice in a blender and blend until smooth.
- Place the rice and sliced veggies on a large plate. Place the chicken on the rice, pour the white sauce on the chicken, add hot sauce (optional).
- Serve Warm.