As I have mentioned in this blog already, Polish cuisine is in some degree influenced by Turkish one. The dishes are so much accommodated and adjusted by Polish kitchen, that sometimes we forget they are not Polish. Polish gyros is probably one of the examples of Polish-Turkish sandwiches. It’s also a popular take-away or a nice homemade BBQ dish.
Prep time: 20 min, easy
Cook time: 15 minutes
2 chicken breasts
1 small can sweet corn
Mixed leaf salad
1 large onion or purple onion
1 red pepper
Optional: 100g Feta cheese
2-3 tablespoons tomato ketchup
2-3 tablespoons mayonnaise
Selection of Spices ‘Gyros’, ask in Polish Shops
6 tortilla wraps
1-2 tablespoon oil
1. Wash chicken breasts, chop into small pieces and season them with 3 tablespoons of ‘Gyros’ spices.
2. Pre-heat oil on a frying pan and fry meat pieces so they golden brown. If you prefer to BBQ them, don’t chop the fillets, but season them in whole pieces, grease with oil and grill them for about 40 minutes.
3. Make a dressing: put ketchup, mayonnaise and 2 tablespoons of ‘Gyros’ selection, and mix them all together.
4. Prepare all you vegetables and cheese: wash vegetables and chop them, chop cheese.
5. Fry courgette and red pepper, or BBQ them. If you use white onion, I’d suggest you fry it too. Purple onion, which is less strong, can be served fresh.
6. Spread the dressing over tortilla wraps.
7. Put lettuce, chicken pieces, red pepper, sweet corn, olives, tomatoes, onion and cheese on the wrap.
8. Fold wrap into half. You can wrap one of its edges in kitchen film, so the wrap holds together, for a take-away version. Or just served on a plate. If you put less amount of ingredients, you can role it. For fun BBQ version, put all ingredients on a table so your guests can assemble it by themselves.
9. Serve with Garlic Dressing.