Greek Chicken Gyros with Tzaziki Sauce and Pita Flatbread – Recipe from Yummiest Food Cookbook (2024)

FAQs

What do Greeks eat with gyros? ›

1 serving of gyros with tzatziki sauce contains 475 Calories. The macronutrient breakdown is 20% carbs, 57% fat, and 24% protein. This is a good source of protein (50% of your Daily Value), potassium (12% of your Daily Value), and vitamin b6 (24% of your Daily Value).

You'll love how easy and versatile this Greek sauce is, you can serve it with some pita chips and fresh veggies or use it over your gyros, kebabs, with fish, or to dip your fries, or to jazz up some mean dinner bowls!

Following World War II, Gyros made with lamb (called as döner kebab by some restaurants) was present in Athens. It was likely introduced by immigrants from Anatolia and the Middle East. The Greek version is normally made with pork and served with tzatziki, and became known as gyros.

The best side dishes to serve with gyros are onion rings, chili cheese fries, French fries, green bean casserole, crispy green beans, Buffalo chicken dip, hummus, fried shrimp, tabasco sauce, tomato soup, Greek salad, Greek fries, tomato fritters, Briam, Greek lemon potatoes, tomato and cucumber salad, and zucchini ...

Traditional gyro meat combines beef and lamb, which can be higher in fat, particularly saturated fat. For a leaner option, chicken or turkey gyro can be chosen. These poultry choices offer a lower fat content, making them a healthier alternative without compromising taste.

The Mediterranean diet — which includes many Greek dishes — is known as the healthiest way of eating. These simple-to-make pork and chicken gyros fit into the Mediterranean diet, delivering both heart and brain health benefits.

Generally, chicken is a lean meat that is a good source of protein, low in fat (especially if you choose skinless, white meat), and it provides essential nutrients. Gyro meat, traditionally made with a mixture of ground meat (often lamb or beef), fat, and seasonings, tends to be higher in saturated fat.

Greek pita bread is one of those lesser-known flatbreads that is often referred to as “Mediterranean Pita” or as “pocket-less pita”. Whereas the more common pita bread (sometimes called “Arabic pita”) has a hollow “pocket” that is usually stuffed, Greek pita bread is soft, slightly thicker and has no pocket.

Granted, you might be wondering if you can get away with serving only room temperature or even cold pita bread with this delectable dish. While you're more than welcome to do so, it does compromise the quality of the gyro plate since a nice heated piece of bread is by far better than cold.

What do Greeks eat with tzatziki? ›

A platter of salted raw tomatoes and cucumbers becomes an instant salad when topped with tzatziki as a dressing. Bread is smeared with tzatziki and topped with grilled meats or vegetables for a crostini or bruschetta style snack that pairs well with Greek wines, like these Artichoke and Eggplant skewers.

Tzatziki is good friends with grilled and roasted meats, especially juicy lamb chops. Serve it up with a crunchy fattoush salad – a combination of torn pitta, cooling cucumber, ripe tomatoes, sweet lettuce and refreshing mint – for a bonus hit of fresh, summer flavour.

Eating tzatziki can help add a variety of healthy nutrients to your daily diet, maintain a robust microbial system, and maintain blood glucose levels. If you suffer from high blood pressure, use tzatziki often as it contains less sodium and carbs than hummus.

The Ancient Greeks would eat eggs from quail and hens, fish, legumes, olives, cheeses, bread, figs, and any vegetables they could grow, which might include arugula, asparagus, cabbage, carrots and cucumbers.

The Greeks eat bread, grains, potatoes, rice, and pasta nearly every day.