Introduction
Chicken Gyro Merida is the deconstructed, plated version of the classic Greek wrap, offering a more formal and substantial way to enjoy the beloved street food. In this presentation, the term merida means "portion," signifying that the components are served side by side on a large plate rather than tucked inside a pita. The star of the dish is succulent, thinly sliced chicken gyro meat that has been marinated in Mediterranean spices and cooked on a vertical rotisserie until the edges are beautifully charred and crisp. It is traditionally accompanied by a stack of warm, grilled pita bread wedges, a generous serving of crispy golden fries, and a fresh salad of tomatoes, onions, and cucumbers. A large dollop of cool, garlicky tzatziki or a tangy mustard based gyro sauce is placed on the side, allowing the diner to customize every bite of this hearty and satisfying meal.
Ingredients
The Chicken and Marinade
1 kg chicken thighs, boneless and skinless
1/4 cup extra virgin olive oil
3 cloves garlic, minced
2 tbsp lemon juice
1 tbsp red wine vinegar
2 tbsp dried oregano
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
The Plate Components (The Merida)
4 to 6 Greek pita breads, brushed with olive oil and grilled
2 cups fried potatoes (French fries)
1 cup Tzatziki
1 large red onion, thinly sliced and tossed with parsley
2 ripe tomatoes, sliced or chopped
1 cup shredded lettuce (optional)
The Finishing Touches
A generous sprinkle of sweet paprika over the meat and fries
A dusting of dried oregano on the pita bread
Lemon wedges for squeezing
A small side of Greek salad (optional)
Preperation
Chicken: Ensure the marinated chicken strips are grilled or pan seared until the edges are crispy and golden brown.
Pita Bread: Slice the pita into triangular wedges and toast them lightly with a sprinkle of sea salt and oregano.
Potatoes: Peel and cut the potatoes into thick fries, then fry them in hot oil until they are crunchy on the outside.
Salad: Slice the tomatoes, cucumbers, and red onions into thick pieces and toss them with a drizzle of olive oil.
Plating: Prepare a large flat platter to arrange the meat, fries, and pita side by side without overlapping.
Step by Step
The Chicken: Marinate thin slices of chicken thigh in a mixture of Greek yogurt, olive oil, lemon juice, garlic, and oregano. Sear the meat on a hot griddle or cast iron skillet until the exterior is deeply browned and crisp.
The Pita: Brush several pieces of pita bread with olive oil and grill them until soft and warm. Instead of folding them, cut the pitas into triangles and arrange them around the edge of a large dinner plate.
The Sides: Place a generous serving of hot, golden french fries on the plate. Add a fresh salad of sliced tomatoes, red onions, and cucumbers seasoned with salt and a drizzle of olive oil.
The Sauce: Add a large dollop of cool tzatziki or a specialized Greek "gyro sauce" made from mustard, mayo, and honey to the plate. This serves as a dip for both the meat and the fries.
Assembly: Pile the seared chicken high in the center of the plate, allowing it to rest against the pita triangles and fries.
Finishing: Sprinkle the entire platter with dried oregano and a touch of paprika. Serve with lemon wedges on the side so the acidity can be adjusted to taste.
Origin:
Pan-Hellenic
Diet
High-Protein
Equipment Needed:
Grilling pan or oven, Large platter.
Cultural History
Chicken Gyro Merida represents the transition of a street food classic into a full deconstructed platter, offering a more formal and substantial way to enjoy the traditional rotisserie meat. The term merida (meaning portion or serving) signifies that the components are not wrapped in a pita but are instead artfully arranged on a large plate, allowing for a generous heap of thinly sliced, marinated chicken to take center stage. This presentation typically includes grilled pita triangles, a side of crispy fried potatoes, fresh tomato and onion salad, and a signature mustard-mayonnaise sauce or a cooling scoop of tzatziki. By separating the elements, the dish highlights the textural contrast between the succulent, spit-roasted poultry and the charred bread, transforming a portable snack into a balanced, sit-down meal that remains a staple of Greek tavern culture.
Yiayias Secret
The secret to a spectacular Chicken Gyro Merida lies in the deconstructed presentation and the treatment of the open-faced ingredients. Unlike a wrap, a "merida" (portion) allows you to focus on the crispy texture of the pita. Brush your pita breads with olive oil and a pinch of salt and oregano, then grill them until they are charred and flexible before cutting them into triangles to frame the plate.
To elevate the chicken, use the same high-heat thigh-meat method, but finish it with a "sfina" (squeeze) of fresh lemon and a dusting of paprika right as it leaves the pan to create a vibrant, smoky glaze. The arrangement is key: place the meat in the center, flanked by a generous mound of freshly fried, hand-cut potatoes and a separate, cold pile of finely sliced red onions mixed with chopped parsley. This separation prevents the heat from the meat from wilting the vegetables, ensuring every bite maintains a contrast between the hot, savory chicken and the cool, crisp salad. Serving a large bowl of Tzatziki on the side ensures the pita stays dry and crunchy until the moment you dip it.
Substitution Notes
The Presentation: Unlike the wrap, a Merida (portion) is served "deconstructed" on a large plate. The components are laid out side-by-side rather than rolled together. This is the preferred way to eat gyro in a sit-down tavern setting.
The Meat: The chicken gyro is usually piled high in the center or on one side of the plate. If you are making this at home without a rotisserie, slice your marinated chicken into thin strips and sauté them in a hot pan until the edges are crispy and caramelized.
The Bread: The pita is typically grilled with a brush of olive oil and oregano, then cut into triangles (quarters) and tucked around the edges of the plate. If you are watching carbs, you can substitute the pita with extra sliced cucumbers or a side of steamed greens (Horta).
The Potatoes: A generous heap of hand-cut fries is a mandatory part of the Merida. For a healthier twist, use lemon roasted potatoes or a quinoa salad to soak up the juices from the meat and tzatziki.
The Salad: A Merida usually includes a side of Horiatiki (village salad) components: sliced tomatoes, cucumbers, and red onions. Often, a cabbage and carrot slaw (Lahanosalata) is added for extra crunch and a hit of acidity.
The Sauce: A large dollop of Tzatziki is served on the side. In many Greek grill houses, chicken gyro is also served with a "special sauce" (a blend of mayo, mustard, and paprika). You can substitute these with plain Greek yogurt mixed with a little garlic and lemon if you want something lighter.
The Garnish: The entire plate is usually dusted with sweet paprika and dried oregano. Adding a few Kalamata olives or a block of Feta on top of the tomatoes completes the traditional platter look.
Wine Pairings
The Chicken Gyro Merida is a deconstructed version of the street food favorite, featuring a generous plate of sliced rotisserie chicken served alongside pita bread, tzatziki, sliced onions, tomatoes, and often a side of fried potatoes.
White Wine (The Traditional Choice): A high-acid white with enough structure to handle the variety of components is essential. A Santorini Assyrtiko is the premier choice for its citrus power and ability to slice through the garlic in the tzatziki. Alternatively, a Vermentino offers a refreshing salinity and herbal edge that pairs perfectly with the seasoned meat and fries.
Red Wine: For a red pairing, look for something light and bright with soft tannins. A Cretan Liatiko or a chilled Gamay provides a burst of red fruit that complements the grilled chicken without clashing with the acidic lemon and yogurt elements on the plate.
The Contrast: A dry sparkling wine like a Cava or a Greek Akakies Sparkling Rosé provides a vigorous effervescence that cleanses the palate of the rich oil from the potatoes and the creamy texture of the yogurt, making each forkful of the platter taste as sharp as the first.
Storage Instructions
Refrigeration: Store the individual components of the Merida in separate airtight containers to maintain their distinct textures. The grilled chicken will last for 3 to 4 days, while the pita and fries should be consumed sooner for best quality. Keep the tzatziki and fresh salad in the coldest part of the fridge.
Freezing (Cooked): Only the cooked chicken is suitable for freezing, lasting up to 3 months in a freezer safe bag. It is not recommended to freeze the fries, pita, or salad, as they will become mushy or stale. Tzatziki should not be frozen because the yogurt emulsion will break.
Freezing (Unbaked): You can freeze the raw marinated chicken for up to 6 months. Commercial or homemade raw pita dough can also be frozen for 3 months. The vegetable and dairy components of the platter must be prepared fresh and should not be stored in the freezer.
Reheating: For the best results, reheat the chicken and fries separately in an oven or air fryer at 190°C until hot and crispy. Warm the pita bread in a dry pan for about 30 seconds on each side to restore its softness. Once the hot elements are ready, plate them alongside the cold tzatziki and fresh salad. Avoid the microwave, which can make the chicken dry and the pita rubbery.
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