Cretan Chicken Gyros Matala

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5 from 7 votes
Prep Time 40 minutes
Cook Time 20 minutes
Rest Time 1 hour
Total Time 2 hours
Course Dinner
Cuisine European
Servings 2 people
Calories 17 kcal


For the salad:

  • 0,5 Red Onion
  • 2 medium sized Cloves of garlic, fresh
  • 40 g Tomatoes, dried
  • 1,5 tbsp Gyros spice
  • 1 tsp Cumin seeds
  • 1 tsp Paprika powder, mild
  • 1 tsp Paprika powder, hot
  • 2 tbsp Celery leaves, fresh or frozen
  • 3 tbsp Olive oil
  • 0,5 Red Onion
  • 2 medium sized Tomatoes
  • 1 small Cucumber
  • 30 g Carrot
  • 0,25 Sweet peppers, green, fresh
  • 0,25 Sweet peppers, red, fresh
  • 2 leaves White cabbage
  • 2 leaves Red cabbage, (optional)
  • 2 tbsp Herbal mix, Greece
  • 1 tsp Pepper flakes, red, dried, (with grains, spicy)

For the dressing:

  • 1 medium sized Clove of garlic, fresh
  • 2 tbsp Orange juice
  • 9 low-alcohol beer (max. 1.5% by weight alcohol)
  • High percentage alcohol 96%
  • 1 tbsp Tomato juice
  • 2 tbsp Red wine vinegar, mild
  • 2 Pinches Salt
  • 2 Pinches Black pepper from the mill
  • 2 tbsp Olive oil, cold pressed

For the side dish:

  • 6 Discs Brown bread, toasted (see note)

To garnish:

  • Feta, in crumbs
  • Flaked almonds
  • Rosemary leaves, fresh


Prepare gyros:

  • Peel the skin off the chicken thighs and divide the thighs at the joint. Put in boiling, lightly salted water and cook for 10 minutes. Remove the meat from the bones and cut into bite-sized pieces. Cap the onion at both ends, cut in half lengthways, peel and cut into small pieces. Cap the garlic cloves at both ends, peel and squeeze with a garlic press. Cut the tomatoes into strips. Put all the gyro ingredients in a bowl and mix well. Marinate for an hour.

In the meantime :

  • Halve half a red onion lengthways and cut across into thin rings. Wash the tomatoes, remove the stems, cut in half lengthways and cut out the green and white stalk base. Halve each half lengthways, remove the grains and cut the quarters into thirds crosswise. Wash the cucumber, cap both ends, peel it like a zebra, cut in half lengthways and cut across into approx. 5 mm thick slices.
  • Wash and peel the carrot, cut off both ends and cut into short silk threads with a julienne slicer. Cut out a quarter lengthways of the sweet peppers, remove the stem, the grains and the white partitions. Cut the quarter crosswise into approx. 2 cm wide strips and cut them crosswise into 3 cm pieces. Use only flawless leaves for cabbage. Wash the leaves. Only use the middle ribs if they don't taste bitter.
  • Separate the ribs and cut them crosswise into thin slices. Chop the leaves into pieces approx. 2 x 3 cm. Put the lettuce vegetables in a larger bowl, mix in the herb mixture and pepper flakes. For the dressing, squeeze the garlic clove and mix with the remaining ingredients. Mix the dressing into the salad about 15 minutes before consumption.
  • Toast the bread slices until light brown. For the gyros, heat a pan and fry the meat together with the marinade and season with salt and black pepper fresh from the mill. Place on the serving plates with the bread and salad, garnish, serve and enjoy.


  • The Cretans eat a lot of bread and there are plenty of breads on Crete for all occasions. A light farmer's bread comes closest to the point here.
  • The fact that gyros needs a tzatziki as a dip is a non-Cretan invention. Usually bread is served with it, with a seasonal salad and a matching red wine.


Serving: 100gCalories: 17kcalCarbohydrates: 2.6gProtein: 1gFat: 0.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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