How to make CHICKEN GYROS with homemade PITA BREAD and TZATZIKI recipe

👉CHICKEN GYROS: https://pitmasterx.com/recipe/289/chicken-gyros
👉TZATZIKI: https://pitmasterx.com/recipe/69/tzatziki-sauce
👉PITA BREAD: https://pitmasterx.com/recipe/288/pita-bread

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0:00 – Intro
0:11 – Marinate the chicken
1:53 – Tzatziki sauce
3:23 – Prepare dough for pita bread
4:29 – Set up the Masterbuilt AutoIgnite
4:44 – Bake the pita bread
6:12 – Roast the chicken
7:43 – Taste test

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KEYWORDS
BBQ,PitmasterX,recipes,PMX,Grilling,Barbecue,ROEL,KEEPONGRILLING,GrillingRecipes,BarbecueGrill,EasyBBQ,WeekendGrilling,chicken gyros,homemade pita bread,tzatziki recipe,Greek cuisine,grilled chicken recipe,homemade bread recipe,authentic gyro recipe,homemade Greek food,traditional Mediterranean flavors,healthy chicken gyro,homemade tzatziki sauce,Greek street food,fresh pita bread,flavorful chicken dish,How to make Chicken Gyros with homemade pita bread and tzatziki

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Thank you so much for watching see you on the next video!

This is the most sucking juicy and tasty yo sandwich you ever made yourself what big thanks to Master Built for sponsoring this video and all starts with 3 lb or 1.5 kg of a chicken fet it’s the absolute best meat to use if you want to make chicken Yos because the

Chicken thigh has the most flavor of all the meat on a chicken and the secet that makes it even better it’s the little floppy bits of fat that sit on the outside and instantly the first ingredient that everybody things of is of course fresh garlic you want to have

Some fresh garlic on your ears but don’t make the mistake of putting too much on for me personally three clothes will be more than enough the next ingredient that I’m going to need is the zest of lemons I’m going to use the zest of two lemons now of course you’re going to

Wash your lemons before you zest them and the trick is to only get the outside of the skin you want the yellow Parts not the white Parts within because the white parts are bitter they don’t have that nice fresh flavor that you get from the outside of the sko I won’t be

Throwing those lemons out because I’m going to use the juice one lemon and that’s going to go on our chicken fulled by 2 tablespoons of olive oil and of course this the pit pastrix Euro spice mix now we have the recipe on a website for the spice mix you can make this at

Home or you can buy it in the shop preferably your local barbecue dealer and it will definitely have this on stock we’re going to use 4 tablespoons of the fit plaster ex Euro rup once we got got it all covered I’m going to mix it up with my hands and that’s going to

Be the marinade for the chicken it’s going to be fresh it’s going to be tasty you want to make sure you get it everywhere and all those little nooks and crannies of the chicken thigh they PR it up with some aluminum foil put this in the fridge and preferably store

It overnight and the least amount of time that you need for marinating is at least 4 hours in the meantime let’s make a delicious siki sauce I’m doing it a bit different than most people would because there’s one version of it on the internet that everybody says you need to

Do it that way you don’t have to do it that way you can make it better at least in my opinion for instance a cucumber well I could peel the Cucumber I can take out the seeds but I don’t want to because I think that the outside of the

Cucumber is freaking amazing so all you need to do is just wash it and grade it fine and by doing so you’re going to have the most powerful flavor from the Cucumber for your chasiki nothing is going to waste because if you’re us using a real Greek style yogurt and the

Juices of the Cucumber are going to make it more like a sauce instead of like a really thick yogurt for one cucumber I’m using two cups of yogurt to that I’ll add the juice of one lemon half a tblspoon of fresh ground pepper 2 tbspoon of a good quality olive oil of

Course we got to have garlic I’m going to use two cloves but you can adjust the amount of garlic that you’re using depending on the plants that you have for later on today and then the most important ingredient is half a tblsp spoon of salt you might think about

Skipping that part but it’s just going to boost the flavor so much once you got it nice and mixed up you’re want to set this in the fridge for at least 2 hours the garlic needs to spread out through the siki and become like a mellow nice

Enjoyable garlic and trust me in 2 hours it’s going to get a lot more powerful with that garlic and if you’re just going to eat it straight away if we’re going to put in the efforts of making the best yeor you ever had then you might as well make your own PE bread

It’s it’s not that hard it’s definitely worth the trouble there’s nothing better than fresh baked bread to go with your meat three cups of old purpose flour 7 g pack of active yeast 7 g of sugar then turn on your mixer set it to a low

Setting and add 1 and 1/4 cup of yes all purpose of water also going to add a teaspoon of salt I got a nice wet sticky dough just like with pizza it’s like a little bit wetter than you would normally use and the cool thing about a

Wet and sticky dough is that in the end it’s going to be like a really nice and fluffy type of bread real nice sticky dough it’s a little bit of a trick to work with I’m going to take my bowl put some olive oil in it and I’m going to

Take this beautiful piece put it in chwi it around get some olive oil on it cover it with foil and then set it somewhere warm preferably in your house where you can let it rise for about 90 minutes or until it doubles in size time to set of

The Masa build autoignite for baking and then I’m going to place in some heat shields and the pizza inert and in about half an hour my pizza stone is 350° C look at how beautiful the dough has risen now we got that beautiful Wet Pizza style like dough can you see those

Little air bubbles and just look at how fluffiness this is shaped the dough up and I hope to get about eight breads out of this one two so I’m going to take this doll look how stretchy that is the trick is to get it a little bit round to

Look good I’m going to do a couple more of these ship them up make them look good pizza oven is extremely hot and therefore once we start baking I really want to get the tempo going have everything prepared good to go now on the M let’s start baking let’s just

Quickly check with the instant R from m 370° c that that is quite hot so we got to be careful let to touch anything that is going crazy crazy fast I might even need to cool it out let’s CH see how it’s doing I think actually we’re doing quite a right here

You can see it’s rising up I check the bottom regularly you want it over Bak it it’s not a pizza just want it to be bread to get the nice Brown top B the other side I really like how the master build turned out that beautiful bread it

Is a really neat neat feature to have like a nice grill with the pizza attachment cut this and now we can take a look inside the speed of it that looks really really impressive but what we haven’t finished yet is the chicken look at that that looks freaking delicious

Now this is oiled up it’s ready to go and what I did is I set the master build back up to the original setting with the grill grades indirect Heat and the temperature I lower down to 160° C which is around 32 ° F that means we’ve got

Roasting temperatures I’m going to put the chicken on and basically roast it I want it to be juicy on the inside but a little bit of crusty on the outside just a little bit of caramelization the chicken is starting to look really really good but I want a

Little bit more crunch on the outside I I of course I got a little crisp on the like the little edges but I want more crusts so I’m going to drizzle on a little bit of olive oil on the actual fire box use pap bring up a little bit

And if I want I can now actually take the pieces then I want a little bit more sear on and just put these on and it got this hot anyway it’s there and once the chicken has reached the cool temperature 75° C it’s time to

Take it off this looks so good but the smell that comes out this is just years my insane we got that nice jar got the crispiness well to get it that down down into little strips we see you don’t have to have a rotisserie to do this of

Course you can if you want to but it’s all about the flavor that counts let’s get that bread loaded up I want some red onion to go in get it nice crispy and fresh then I’m going to load it up with chicken then of course I’m going to put

Some of that homemade saiki baby oh yeah oh look at that pea bread now that is what I called homade Yos my chicken Yos well here goes nothing boy this is so good crunchy crusty delicious juicy literally loaded with flavor well it’s not easy to makes a lot

Of work but still it’s not hard it’s not complicated go check out the recipe on our website at Master x.com thank you to our YouTube members you guys are much appreciated