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Gyro Foldover

Day PartLunch
Menu PartSandwich/Wrap
Cuisine TypeMediterranean

Drew Patterson
Culinary Director
Wexner Medical Center
Ohio State University

In Mediterranean and Middle Eastern countries, lamb, chicken and other meats cook on large spits and are sliced and folded into pita breads to grab-and-go, often topped with garlicky tzatziki sauce. Called gyros, American street vendors have made these a mainstream lunchtime choice. This simplified version was adapted for the foodservice operation at Wexner Medical Center in Columbus, Ohio.


Gyro seasoning
4 tbsp. oregano
2 tbsp. dried dill weed
1 tsp. crushed red pepper
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder

Gyro chicken
4 cups Italian dressing
2 oz. olive oil
1 lb. chicken breast, diced

Tzatziki sauce
8 oz. ranch dressing
4 oz. sour cream
2 cucumbers, finely diced
1 tbsp. dried dill weed
1 tbsp. minced garlic
1 tbsp. lime juice

6 large pita or naan breads, warmed
Chopped iceberg lettuce
Diced tomato
Diced red onion
Crumbled feta cheese


1. In small bowl, combine all seasoning ingredients.
2. In large bowl, whisk Italian dressing and olive oil; whisk in gyro seasoning to taste. Fold in chicken until well coated with marinade. Let marinate 2 hours.
3. Meanwhile, in container, combine all ingredients for tzatziki sauce. Cover and refrigerate until ready to use.
4. To assemble gyros, allow marinade to drip off chicken. Grill or saute chicken over high heat until cooked through. On pita or naan, spoon some chicken, tzatziki, lettuce, tomato, red onion and feta cheese. Fold over to serve.

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