Cretan chicken gyros "Matala"

Ingredients for 2 servings:

• 500 g chicken leg(s)
• ½ m.-sized onion(s)
• 2 medium-sized garlic cloves
• 40 g dried tomatoes
• 1 tbsp gyro seasoning
• 1 tsp cumin
• 1 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• 2 tbsp celery leaves
• 3 tbsp olive oil
• ½ onion(s), red
• 2 m.-large tomato(s)
• 1 small cucumber(s)
• 30 g carrot(s)
• ¼ bell pepper(s), green
• ¼ bell pepper(s), red
• 2 leaves of white cabbage
• 2 leaves of red cabbage, optional
• 1 tbsp mixed herbs, Greek style
• 1 tsp chili flakes
• 1 medium-sized garlic clove(s)
• 2 tbsp orange juice
• 1 tbsp tomato juice
• 2 tbsp red wine vinegar
• 2 pinches of salt
• 2 pinches of black pepper, freshly ground
• 2 tbsp olive oil, cold squeezed
• 6 slices of toasted brown bread (see notes)
• e.g. Feta cheese, crumbled
• n. B. almond flakes
• n. B. Rosemary needles, fresh

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 10 minutes

In Crete, a spicy main meal served with bread and a seasonal salad.

Remove the skin from the chicken thighs and split them at the joint. Place them in boiling, lightly salted water and cook for 10 minutes. Remove the meat from the bones and cut into bite-sized pieces. Trim both ends of the onion, halve lengthwise, peel, and cut into small pieces. Trim both ends of the garlic cloves, peel, and press dry with a garlic press. Cut the tomatoes into strips. Place all the gyro ingredients in a bowl and mix well. Marinate for one hour. Meanwhile, halve half a red onion lengthwise and slice crosswise into thin rings. Wash the tomatoes, remove the stems, halve lengthwise, and cut out the green-white stem base. Halve each half lengthwise, remove the seeds, and cut the quarters crosswise into thirds. Wash the cucumber, trim both ends, peel zebra-like, halve lengthwise, and cut crosswise into approximately 5 mm thick slices. Wash and peel the carrot, trim both ends, and slice crosswise into short silk threads using a julienne slicer. Cut a quarter of the bell peppers lengthwise, removing the stem, seeds, and white membranes. Cut the quarter crosswise into approximately 2 cm wide strips, and then cut these crosswise into 3 cm pieces. Use only flawless cabbage leaves. Wash the leaves. Only use the middle ribs if they don’t taste bitter. Remove the ribs and cut them crosswise into thin slices. Shred the leaves into approximately 2 x 3 cm pieces. Place the salad vegetables in a large bowl. Mix in the herb mixture and the hot pepper flakes. For the dressing, squeeze the garlic clove and mix it with the remaining ingredients. Mix the dressing into the salad about 15 minutes before serving. Toast the bread slices until light brown. For the gyros, heat a pan and sear the meat and marinade until golden brown. Season to taste with salt and freshly ground black pepper. Divide the bread and salad among the serving plates, garnish, serve, and enjoy. Note: Cretans eat a lot of bread, and Crete has a wide variety of breads for all occasions. A light, farmhouse-style brown loaf is the closest thing to a typical dish. The idea that gyros requires tzatziki as a dip is a non-Cretan invention. Bread is usually served with it, along with a seasonal salad and a suitable red wine.