Peruvian-style Gyros

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.

• 500g (1.1 lb) boneless chicken or beef, thinly sliced 500g (1.1 lb) boneless chicken or beef, thinly sliced
• 4 tablespoons olive oil 4 tablespoons olive oil
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• 4 pita breads 4 pita breads
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 tomato, thinly sliced 1 tomato, thinly sliced
• 1 cup shredded lettuce 1 cup shredded lettuce
• Aji amarillo sauce, to taste Aji amarillo sauce, to taste
• 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

1. 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.
2. 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.
3. 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.
4. 4.
   Warm the pita breads in a toaster or on a grill for a few seconds on each side.
5. 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.
6. 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.