![Peruvian-style Gyros](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/gyros--peruvian-cuisine--b5665b36-4bec-4a25-afc9-48542b10445e.png)
Recipe
Peruvian-style Gyros
Inca-inspired Gyros: A Fusion of Greek and Peruvian Flavors
4.9 out of 5
In the vibrant Peruvian cuisine, we have taken the classic Greek dish of Gyros and given it a Peruvian twist. This fusion recipe combines the succulent flavors of marinated meat, vibrant herbs, and zesty sauces, creating a unique and delicious dish that will transport your taste buds to the heart of Peru.
Metadata
Preparation time
Preparation time: 70 minutes
Cooking time
Cooking time: 10 minutes
Total time
Total time: 80 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Gluten-free, Dairy-free, Low-carb, High-protein, Paleo-friendly
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Nut-free, Egg-free, Soy-free
Ingredients
While the original Greek Gyros is typically made with lamb or pork, our Peruvian-style Gyros features marinated chicken or beef, infused with traditional Peruvian spices and herbs. We also incorporate Peruvian sauces, such as aji amarillo or huacatay, to add a distinct Peruvian flavor profile. We alse have the original recipe for Gyros, so you can check it out.
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500g (1.1 lb) boneless chicken or beef, thinly sliced 500g (1.1 lb) boneless chicken or beef, thinly sliced
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4 tablespoons olive oil 4 tablespoons olive oil
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2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
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2 cloves garlic, minced 2 cloves garlic, minced
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1 teaspoon ground cumin 1 teaspoon ground cumin
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1 teaspoon paprika 1 teaspoon paprika
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1 teaspoon dried oregano 1 teaspoon dried oregano
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Salt and pepper, to taste Salt and pepper, to taste
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4 pita breads 4 pita breads
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1 red onion, thinly sliced 1 red onion, thinly sliced
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1 tomato, thinly sliced 1 tomato, thinly sliced
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1 cup shredded lettuce 1 cup shredded lettuce
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Aji amarillo sauce, to taste Aji amarillo sauce, to taste
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Huacatay sauce, to taste Huacatay sauce, to taste
Nutrition
- Calories (kcal / KJ): 400 kcal / 1674 KJ
- Fat (total, saturated): 15g, 3g
- Carbohydrates (total, sugars): 30g, 3g
- Protein: 35g
- Fiber: 5g
- Salt: 1.5g
Preparation
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1.In a bowl, combine the olive oil, red wine vinegar, minced garlic, cumin, paprika, dried oregano, salt, and pepper. Mix well to create a marinade.
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2.Add the sliced chicken or beef to the marinade, ensuring it is well coated. Cover the bowl and refrigerate for at least 1 hour, allowing the flavors to meld.
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3.Preheat a grill or skillet over medium-high heat. Cook the marinated meat for 4-5 minutes per side, or until cooked through and slightly charred. Remove from heat and let it rest for a few minutes.
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4.Warm the pita breads in a toaster or on a grill for a few seconds on each side.
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5.To assemble the Peruvian-style Gyros, place a generous amount of the cooked meat on each pita bread. Top with sliced red onion, tomato, shredded lettuce, and drizzle with aji amarillo and huacatay sauce.
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6.Roll up the pita bread tightly, securing it with foil or parchment paper if desired. Serve immediately.
Treat your ingredients with care...
- Chicken or beef — Ensure the meat is thinly sliced to ensure even cooking and maximum flavor absorption during marination.
Tips & Tricks
- For an extra burst of flavor, marinate the meat overnight in the refrigerator.
- If you can't find aji amarillo or huacatay sauce, you can substitute with a spicy Peruvian salsa or a tangy cilantro sauce.
- Serve the Peruvian-style Gyros with a side of crispy yuca fries for an authentic Peruvian experience.
- Don't forget to warm the pita breads before assembling the Gyros to enhance their texture and taste.
- Experiment with different toppings such as avocado slices or pickled onions to add your own twist to the dish.
Serving advice
Serve the Peruvian-style Gyros hot, accompanied by a refreshing Peruvian drink like chicha morada or a traditional Inca Kola. Garnish with fresh cilantro leaves for an added touch of color and flavor.
Presentation advice
To present the Peruvian-style Gyros beautifully, arrange them on a platter with the colorful toppings displayed prominently. Serve with a side of aji amarillo and huacatay sauce for dipping.
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