gyros pita?

Question

does anyone know a recipe to make gyros pita?? i used to eat them in germany, i believe they are turkish, theyre delicious but i havent had one in years, doesanyone in the uk sell them
regards

hey lemon thats my favourie bit too & of course with fries yum yum

Answer 1

I also miss my gyro,s pitta mit pommes und knoblauch sauce that was my usual on the way home meal but I used to have them in a Greek imbiss near where I worked I also have not seen them in England not sure if they are Turkish or greek or even just somethig that has been made up for the german holiday makers in Ibiza that ended up in germany as a fast food I also miss my kofte which I know is of Turkish invention gyros are not hard to make if you have a rottisserie on your cooker all it is, is thin cut pork steaks piled on top of each other and roasted like a doner kebab then you slice bits off the side also like a doner kebab but there is a special seasoning that you should sprinkle on the meat as it is roasting which you can also purchase in Germany I am lucky as my pen friend sends me lots of german stuff that you can,t get here but I don,t think a gyros pitta will fit in an envelope! I also miss my Maggi sauce stuff in a bottle that seems to get added to every German dish during cooking I miss lots of thing about Germany little things like Frikadelen but been lucky with those cos ALDI - MARKT sell those here in england and also those lovely little chipolata sized sausages that are also lovely

Answer 2

If you need a Pita fix you could make them yourself, call some freinds over for a Pita Pocket Stuffing Party:

Pita Bread

INGREDIENTS:
2 cups plus 1 tablespoon all-purpose flour
1 cup pastry flour
1 cup warm water (110 degrees F)
1 teaspoon active dry yeast
1 tablespoon applesauce
1/2 teaspoon salt
1 1/2 teaspoons white sugar
olive oil

PREPARATION:
Dissolve the yeast and sugar in the warm water.
Combine the all-purpose flour, pastry flour and salt in a bowl. Stir in the yeast mixture and the applesauce and knead. If too sticky add 1 tablespoon of all-purpose flour until you get the right consistency.

If too dry, add 1 tablespoons of water at a time until you get the right consistency.
Roll out into a rope and cut into 8 pieces. Shape each piece into a ball and roll out until it's anywhere from a 6 to 8 inch circle.

There are two ways to cook pita bread. The flavor is a bit different with both.

Baked Pita:
Preheat oven to 500° and put a pita on a wire cake rack. Toss in the rack and cook for 3 minutes or until the bread stops puffing up. When you take it out, smash down the pita (Careful, its hot!) and quickly put it in a plastic freezer bag.

Fried Pita:
Heat olive oil in a skillet over high heat. When almost smoking, place a pita in the pan and cook for a few minutes on each side, till brown spots begin to appear. It should look be flat and look something like a tortilla when you're done. Put in a plastic bag once it has cooled a bit.

Answer 3

Koula's Best Ever Chicken
"This is an unusual version of classic Middle Eastern gyros (only home made under the oven grill). Very tasty and quick to make. Perfect week day dinner. You can prepare it in advance, let it marinade and just stick it in the oven. Best served inside pita bread pockets, with salad and yogurt."
PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min
INGREDIENTS
3 skinless, boneless chicken breast halves - cut into 1/2 inch strips
2 tablespoons ketchup
2 tablespoons olive oil
1 1/2 teaspoons white wine vinegar
1 teaspoon dried oregano
1 teaspoon mustard powder
1 1/2 teaspoons curry powder, or to taste
4 pita breads, cut in half
2 cups mixed salad greens
1 cup plain yogurt
DIRECTIONS
Place the chicken strips side by side in a broiling pan. In a cup or small bowl, stir together the ketchup, olive oil, white wine vinegar, oregano, mustard powder and curry powder. Pour over the chicken. Allow the chicken to marinate while you preheat the oven's broiler.
Broil uncovered for 15 minutes with the meat about 6 inches from the heat. Just until the chicken is cooked through, but not browned. If left too long, it will turn stringy and dry.
Place hot chicken into pita pockets and spoon some of the juices from the pan over it. Top with salad greens and plain yogurt.

Answer 4

1lb of lamb, beef or chicken
1 teaspoon olive or canola oil
1 1/2 teaspoons Greek seasoning
1 medium cucumber, peeled
2/3 cup low-fat sour cream
1/4 cup finely chopped onion
2 teaspoons dill weed
2 teaspoons lemon juice
1 1/2 cups shredded lettuce
8 thin slices tomato slices
2 tablespoons crumbled feta cheese
4 (6-inch) pita breads, warmed
DIRECTIONS
In a nonstick skillet, saute meat in oil for 5-7 minutes or until no longer pink. Sprinkle with Greek seasoning; set aside. Cut two-thirds of the cucumber into thin slices; finely chop remaining cucumber. In a bowl, combine the chopped cucumber, sour cream, onion, dill and lemon juice. Place lettuce, tomato, sliced cucumber, turkey and feta cheese on top of pita breads. Top with cucumber sauce. Bring edges of pita over filling and secure with a toothpick.

In Turkey, Greece and Cyprus the meat is typically lamb, chicken or pork, and occasionally beef, a beef Gyro is mostly referred to as "ντονερ" which means "turning" in turkish because of the cooking style of the meat. Strips of the meat are put onto the rotisserie, and as the meat cooks chippings are sliced off. In Athens, and most of Greece, a "pita gyro" (very often confusingly called souvlaki) will contain tzatziki, tomato, onion and French fries apart from the meat. However some places offer different alternatives to the classic ingredients.

In Turkey, gyros are mostly made of lamb, but chicken is also becoming popular.

Today, the most popular meats for gyro in Greece are pork or chicken. A pita gyro with pork will be served with tzatziki as a dressing, whereas the chicken dressings vary from shop to shop but are most often a variant on mayonnaise.

Answer 5

AS crazy as this may sound to you from someone in the U.S.A., have you checked out Piccadilly market yet? There are a couple of food shops there that carry them the last time I was there with some friends.

Answer 6

I wish I knew where you could buy them in UK too!!!

They are delicious! We ate them in Santorini, Greece on out Honeymoon!! So tasty & cheap! I lke the spice they dust on it and on the chips tooo!!!!

MMmmmmmm!!!!!!!!!!!!!