Greek Pita Sandwiches

 

Healthy 10-Minute Mediterranean Pita Pockets

Video taken from the channel: Kelly Egan Huibregtse


 

Street Food from Greece. Pita Gyros with Lamb, Pork and Chicken, Moussaka and More

Video taken from the channel: settime2588


 

Greek Chicken Pita Recipe | SAM THE COOKING GUY

Video taken from the channel: SAM THE COOKING GUY


 

Greek Pita Bread

Video taken from the channel: Secrets In The Oven Food Channel


 

Greek Pita Bread | Akis Petretzikis

Video taken from the channel: Akis Petretzikis


 

How To Make An Easy Sheet Pan Greek Pita Pocket • Tasty

Video taken from the channel: Tasty


 

���� Chicken SOUVLAKI | BIG FAT GREEK Sandwich | Kravings

Video taken from the channel: Kravings


 

Healthy 10-Minute Mediterranean Pita Pockets

Video taken from the channel: Kelly Egan Huibregtse


 

Street Food from Greece. Pita Gyros with Lamb, Pork and Chicken, Moussaka and More

Video taken from the channel: settime2588


 

Greek Chicken Pita Recipe | SAM THE COOKING GUY

Video taken from the channel: SAM THE COOKING GUY


 

Greek Pita Bread

Video taken from the channel: Secrets In The Oven Food Channel


 

Greek Pita Bread | Akis Petretzikis

Video taken from the channel: Akis Petretzikis


 

How To Make An Easy Sheet Pan Greek Pita Pocket • Tasty

Video taken from the channel: Tasty


 

���� Chicken SOUVLAKI | BIG FAT GREEK Sandwich | Kravings

Video taken from the channel: Kravings


1 1/4 cups chopped seeded plum or cherry tomatoes. 1 cup diced seeded peeled cucumber. 1 cup chopped green bell pepper. 2/3 cup chopped red onion.

1/2. Greek Pita Sandwiches Vanilla And Bean pitas, black pepper, dried oregano, fine sea salt, extra virgin olive oil and 11 more Leftover Turkey Shawarma Jamie Geller. Greek Pita Sandwiches Stuffed with spinach, olives, cucumbers, tomatoes, feta and with a garlicky lemon vinaigrette, these Greek Pita Sandwiches are easy to pull together.

Add a schmear of your favorite hummus for a hearty pita bread sandwich! This recipe is vegetarian and easily vegan. Overflowing with veggies and feta cheese, these Greek pita sandwiches are topped with a homemade yogurt sauce and stuffed into pita bread. Moving takes a lot of energy.

We’re only moving two blocks away, and it feels like our entire life is uprooted as. Pita pockets are a great choice for sandwiches because they limit how much you can stuff inside. This Greek mixture of hummus, feta, cucumber, olives, and tomatoes gives you a variety of nutrients with lots of flavor. Pita Sandwich Warm pitas as desired and stuff beef mixture into pita bread, topping with tzatziki.

Serve the cucumber salad on the side. It’s kind of a sandwich but worlds away from predictable deli meat and white bread. First, the chicken breasts chill overnight in a marinade of olive oil, garlic, lemon, salt, and pepper.

Then they’re grilled, drizzled with lemon juice, sliced, and tucked into a warm pita pocket, along with tzatziki, lettuce, tomatoes, and thinly sliced red onion. In a large skillet, cook beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef. Greek Sausage Pitas.

I nicknamed my sandwich “Thor’s Pita” because it’s lightening fast and robust. The ingredient amounts don’t really matter. Use more or less depending on what you have. —Teresa Aleksandrov, Ypsilanti, Michigan.

Beef gyros loaded with homemade tzatziki sauce, feta cheese, tomatoes, and onion is a hearty Greek-inspired sandwich served in a pita bread.

List of related literature:

Souvlaki is grilled meat, tomatoes, onions, and the yogurt-cucumber dip called tzatziki wrapped in a round of pita bread.

“The New York Times: 36 Hours. 125 Weekends in Europe” by Barbara Ireland
from The New York Times: 36 Hours. 125 Weekends in Europe
by Barbara Ireland
Taschen,

3 Process pita bread pieces, onion, oregano, cumin, ½ teaspoon salt, ¼ teaspoon pepper, remaining 1 tablespoon lemon juice, and remaining garlic in food processor to smooth paste, about 20 seconds, scraping down sides of bowl as needed; transfer to large bowl.

“Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All” by Cook's Country
from Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All
by Cook’s Country
America’s Test Kitchen, 2016

Serve with warm pita bread, arugula, chopped tomato, chopped onion and Yogurt, Garlic, Cucumber and Fennel Dip (page 26).

“The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean” by Aglaia Kremezi
from The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean
by Aglaia Kremezi
Houghton Mifflin Harcourt, 2000

The Greek pita is primarily used to enwrap souvlaki (gyros are an American innovation).

“Encyclopedia of Jewish Food” by Gil Marks
from Encyclopedia of Jewish Food
by Gil Marks
Houghton Mifflin Harcourt, 2010

When we crave Greek gyros—sandwiches of seasoned, marinated lamb, tomato, lettuce, and cucumber­yogurt sauce stuffed inside a soft pita—we usually head for the nearest Greek restaurant.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Serve with Crostini, Olive Oil–Sea Salt Pita Chips, or pita wedges.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

WHY THIS RECIPE WORKS: We wanted restaurant-style Greek gyros—slices of shaved, marinated lamb, tomato slices, crisp lettuce, and cooling cucumber-yogurt sauce stuffed inside a soft pita —that we could make at home.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Serve with warm pita bread and tzatziki sauce for a complete Greek meal.

“The Mediterranean Slow Cooker Cookbook: A Mediterranean Cookbook with 101 Easy Slow Cooker Recipes” by Salinas Press
from The Mediterranean Slow Cooker Cookbook: A Mediterranean Cookbook with 101 Easy Slow Cooker Recipes
by Salinas Press
Callisto Media Inc, 2014

Open the pita bread at the seam and lay every two layers over one another, rough side up.

“Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture” by Bruce Kraig, Colleen Taylor Sen Ph.D.
from Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture
by Bruce Kraig, Colleen Taylor Sen Ph.D.
ABC-CLIO, 2013

Very nice on croutons or with pita bread.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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88 comments

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  • They are perfect! I made them several times, the recipe is flawless. Any advice when I want to make them a day ahead for a party? Keeping in an airtight container and then just recrisp them in the oven would do the trick? Greetings from Prague!

  • The Ingredients are:

    Chicken Deli (Shredded)
    Cucumber (Cut into Halfmoon)
    Red Onion (Thinly Sliced)
    Some Parsley (Chopped Up)
    Some Dill (Chopped Up)

    Vinaigrette Sauce:
    2 Tbps Olive Oil
    2 Tbsp Lemon Juice
    A Pinch of Salt
    A Pinch of Pepper

    Hot Pita and of course, Yogurt to top it off!��

  • Damn, i never thought about using rotisserie chicken. Ive always marinated chicken breast for most the day with lemon, olive oil,oregano, salt n pepper n garlic. Thank u. To cut down on carbs tho, after heating pita i cut it in half n open it up n stuff it with added tzatziki, tomatoes n onions. Ty, ima use rotisserie next time for quicker dinner.

  • For anyone who wants to try tahini with Akis pie, I would suggest the following: While the pie is hot, spread Greek thyme or fir honey on top and spread tahini on top of it (tahini is not eaten alone, it is stewed). Accompany it with a glass of milk.

  • I know you’re probably going to be horrified by my question, but can I use whole wheat flour or a combination of white and whole wheat?

  • oh in that situation iam sorry.i just did not see the rain.i like the recepie though it just look expensive.n require alot of knowlege.to get it this way.but i like lamb.

  • Karen, an excellent video as always. Quality is your middle name. I have a question about the kebabing. If I were to buy half a sheep �� with everything intact, could I skewer it all up somehow and ram (no pun intended) it into my gas bbq, and then cook it slowly for like 24 hours or something? Is it ok if a bit of sheep hoof hangs out of the lid, meaning it won’t shut properly. I don’t want to lose any heat on sheep? Please let me know soon as possible. An opportunity has arisen wife’s uncles son-in-law has a sheep he wants to split with me at a very reasonable cost. As ever, thanks ��. P.s. Do you know of any second hand chainsaws for sale?

  • @Jim Wu, Sam doesn’t call himself a chef. And, I disagree; Sam is fun, entertaining, and easy to watch. As a professional foodie, I should know.

  • Just made pita for the first time using your recipe and it’s absolutely delicious. It’s going to be difficult saving some for my Greek boyfriend. It will certainly become a regular in my home.

  • So juicy. That pita role.
    We have a similar dish which we call “Shawarma”.
    With very spicy chicken, cucumber salad and use mayonnaise as a sauce.
    I will also try this one. ��

  • Man I just made this and you were right. It’s mental how easy and how phenomenal it is. I’ve made 4 of your recipes now. You really are making America cook again. Thanks for all the videos man ��

  • My frind akis!!! Mi Hermano akis!!! Meu irmão akis!!! Fratelo mio akis!!! Pido a ti que posible ponga las legendas de tus recetas en português!!! Ok!! Dale parcero!!! Un abrazo!!saludos desde Brasil jundiai SP!!from Brazil

  • Yum I lived in NYC for over 20 years and I used to order this delicious meal from a street car restaurant down town near center Street ❤️❤️

  • Ok so I usually LOVE tasty recipes but I am from Greece and if you served that to a greek person they would think its from another country

  • Hi Akis, I love your recipes. I don’t know a lot about flours and I don’t know what a hard flour is. Is bread flour good for this recipe?

  • Damnn all that abuse to that poor blade what did it to do to you? Don’t understand why people don’t form the habbit of using the back of the knife to scrape on the cutting board rather than your sharp edge which is a pain to keep managed as it is…The deck of cards reference did also make sense..

  • Bravo! I want to give you props for this super simple, super tasty pita bread. I am never going to be able to eat store-bought again.

  • They are perfect! I made them several times, the recipe is flawless. Any advice when I want to make them a day ahead for a party? Keeping in an airtight container and then just recrisp them in the oven would do the trick? Greetings from Prague!

  • Sam, you’re like the Galloping Gourmet of the 21st Century. LOL. I’m a fellow Canadian also living in SoCal. Love your videos; I have incorporated many of your recipes in my daily life. Thanks for the everything and keep up the great work.

  • OMG..Akis…!!! I keep making these almost daily!! They are absoluely divine!! I’ve already shown my friends & passed along your recipe!! THANK YOU!!

  • Here strong flour, on website recepie hard flour! On website recepie: the yeast, milk, water, etc. is mixed with the oil and later, when yeast is activate, are oil!!!! ☝�� Please check website recepie and correct the mistakes!!! ��

  • Hi Akis!
    I am a big big fan of you and your amazing recipes. Since the lockdown I tried a lot of your recipes and EVERY ONE OF THEM turned out amazing. I ve been making most of them for my boyfriend and he is jealous of you and very grateful for u in the same time haha:D.
    I love that if I want to try some new recipe, and I want to be sure, that it will turn out very delicious, I just pick one of your recipes. They are all amazing and easy to make <3.
    I was afraid for making anything that requires yeast but now I am more and more comfortable with itt every time I make one of your doughs.
    This pita bread is also amazing as always:D Keep up your work. this channel and your site are both amazing!!!

  • OMG that recipe is amazing!!! You had me right up until you started drizzling tahini all over the pita bread. Wouldn’t that make it a pain in the arse to serve? Better get some napkins ready!!

  • Hi Akis, these breads are phenomenal. Can these be frozen after being rolled out and shaped before being cooked or at all for that matter? Many thanks in advance, keep up the awesome work Akis

  • Sam, you’re like the Galloping Gourmet of the 21st Century. LOL. I’m a fellow Canadian also living in SoCal. Love your videos; I have incorporated many of your recipes in my daily life. Thanks for the everything and keep up the great work.

  • Omg, looks delicious! I must try this soon, thank you for sharing! Very glad I found your channel, it looks amazing! I have subscribed. Hope you can find some time to visit mine and if you like it would love it if you can subscribe too:) Have a pleasant evening!

  • For anyone who wants to try tahini with Akis pie, I would suggest the following: While the pie is hot, spread Greek thyme or fir honey on top and spread tahini on top of it (tahini is not eaten alone, it is stewed). Accompany it with a glass of milk.

  • hello Akis,today I tried this recipe and it is a great success. Very easy to make.Greetings from Malta. You remind me of my visit to Athens Greece three years ago. Thank you for this recipe.Stay safe

  • Hi Akis, I love your recipes. I don’t know a lot about flours and I don’t know what a hard flour is. Is bread flour good for this recipe?

  • I’m so glad I found your channel, I tried your spaghetti and it amazing, my sister really liked it as well!!! I can’t wait to try more recipes!!

  • My frind akis!!! Mi Hermano akis!!! Meu irmão akis!!! Fratelo mio akis!!! Pido a ti que posible ponga las legendas de tus recetas en português!!! Ok!! Dale parcero!!! Un abrazo!!saludos desde Brasil jundiai SP!!from Brazil

  • oh in that situation iam sorry.i just did not see the rain.i like the recepie though it just look expensive.n require alot of knowlege.to get it this way.but i like lamb.

  • I’m so glad I found your channel, I tried your spaghetti and it amazing, my sister really liked it as well!!! I can’t wait to try more recipes!!

  • How to make a good greek salad.

    Ingredients
    Tomato-cucumber-red onion-olives-cappers and feta cheese.
    You can also add any type of pepper if you like.Finish it with oregano and some olive oil����

  • So juicy. That pita role.
    We have a similar dish which we call “Shawarma”.
    With very spicy chicken, cucumber salad and use mayonnaise as a sauce.
    I will also try this one. ��

  • I love this video. Your recipe is simple, and did not require a mixer. Your english is good but I love your accent. Keep up the good work!

  • Just a heads up to those that are under the impression it’s healthy, the olive oil used is probably up to 300 calories of fat. Just something to keep in mind.

  • Just a heads up to those that are under the impression it’s healthy, the olive oil used is probably up to 300 calories of fat. Just something to keep in mind.

  • For the sause here in Greece we use something called tzatziki its made out of greek yogurt garlic vinegar oil cucumber and salt its a little spicy but its so yammy also we tend to use pork in pita (souvlaki/pitogyro) but chicken is also good

  • Jeeez. Why are people putting up recipe videos with all this horrible music???? I had to get out of this video. The music overpowered and is horrendous, made it hard to listen to him.

  • OMG that recipe is amazing!!! You had me right up until you started drizzling tahini all over the pita bread. Wouldn’t that make it a pain in the arse to serve? Better get some napkins ready!!

  • Already following your channel since more than a year, i wonder why people are not acknowledging such a great talent. definitely your channel is gonna grow big in future karen aunty. love you loads!! next year hopefully i may come to canada for my MS if i come so please let me meet you and i desperately wanna taste the food prepared by you ( i know it’s gonna be a dream) but i am sure one day i will meet you for sure. by the way i liked your video first umahh!!

  • I know you’re probably going to be horrified by my question, but can I use whole wheat flour or a combination of white and whole wheat?

  • hello Akis,today I tried this recipe and it is a great success. Very easy to make.Greetings from Malta. You remind me of my visit to Athens Greece three years ago. Thank you for this recipe.Stay safe

  • Yum I lived in NYC for over 20 years and I used to order this delicious meal from a street car restaurant down town near center Street ❤️❤️

  • Greeks do not marinade with yogurt or sour cream and we don’t add onions in our skewers, this a middle eastern marinade.

    Greek Chicken Souvlaki:

    Cut up boneless chicken breasts into cubes. Salt, pepper, dry Greek oregano (never fresh), crushed garlic, extra virgin olive oil, lemon (juice and zest). Marinade overnight.

  • Greeks do not marinade with yogurt or sour cream and we don’t add onions in our skewers, this a middle eastern marinade.

    Greek Chicken Souvlaki:

    Cut up boneless chicken breasts into cubes. Salt, pepper, dry Greek oregano (never fresh), crushed garlic, extra virgin olive oil, lemon (juice and zest). Marinade overnight.

  • cute man, great video, easy recipe… but what is making me anxious is: how is he going to clean up all the olive oil of the wood board

  • I’m conditioned to look for a plate of massively flaming cheese bread whenever I hear the word “OPA!” At first I saw it in Detroit, which was amazing. We placed several orders, just to see the fire. Of course it was delicious. When we got back to Minneapolis we ordered the same and were a bit disappointed at the tiny flames there. Someone said that the Fire Marshal had gotten after them. Good memories.

  • For better use, make everything and add the chicken last so it will be hot enough. Thats how we make it and we enjoy the hot chicken with the cold yogurt.

  • Karen, an excellent video as always. Quality is your middle name. I have a question about the kebabing. If I were to buy half a sheep �� with everything intact, could I skewer it all up somehow and ram (no pun intended) it into my gas bbq, and then cook it slowly for like 24 hours or something? Is it ok if a bit of sheep hoof hangs out of the lid, meaning it won’t shut properly. I don’t want to lose any heat on sheep? Please let me know soon as possible. An opportunity has arisen wife’s uncles son-in-law has a sheep he wants to split with me at a very reasonable cost. As ever, thanks ��. P.s. Do you know of any second hand chainsaws for sale?

  • Hi Akis!
    I am a big big fan of you and your amazing recipes. Since the lockdown I tried a lot of your recipes and EVERY ONE OF THEM turned out amazing. I ve been making most of them for my boyfriend and he is jealous of you and very grateful for u in the same time haha:D.
    I love that if I want to try some new recipe, and I want to be sure, that it will turn out very delicious, I just pick one of your recipes. They are all amazing and easy to make <3.
    I was afraid for making anything that requires yeast but now I am more and more comfortable with itt every time I make one of your doughs.
    This pita bread is also amazing as always:D Keep up your work. this channel and your site are both amazing!!!

  • Jeeez. Why are people putting up recipe videos with all this horrible music???? I had to get out of this video. The music overpowered and is horrendous, made it hard to listen to him.

  • How to make a good greek salad.

    Ingredients
    Tomato-cucumber-red onion-olives-cappers and feta cheese.
    You can also add any type of pepper if you like.Finish it with oregano and some olive oil����

  • For the sause here in Greece we use something called tzatziki its made out of greek yogurt garlic vinegar oil cucumber and salt its a little spicy but its so yammy also we tend to use pork in pita (souvlaki/pitogyro) but chicken is also good

  • Akis…I just made these. Okay I was lazy I didn’t measure the flour, milk and water i did it by eye….but i followed everything else. I used sicilian lemon salt, lots of GREEK olive oil, unsweetened almond milk and your favorite ingredient….thyme ��. Fried up some chicken with lemon juice, garlic GREEK olive oil, thyme, GREEK yoghurt and made a feta salad (cows milk feta…I know I’m sorry but I hate goats and sheep’s cheeses)….I made very big breads for the gyros i strade of porta size….and…oh my God…the best flat breads ever. They are amazing. My Sardinian friend is eating them now and he is a very happy boy!

    I’m off to play some Assassins Creed Odyssey now and have a munch on my gyros. ������

  • Damnn all that abuse to that poor blade what did it to do to you? Don’t understand why people don’t form the habbit of using the back of the knife to scrape on the cutting board rather than your sharp edge which is a pain to keep managed as it is…The deck of cards reference did also make sense..

  • I want to make gyros today for my mom, she misses Greece a lot. I will make these and try to make gyros by myself later. Thank you so much for explaining everything in detail!

  • The Ingredients are:

    Chicken Deli (Shredded)
    Cucumber (Cut into Halfmoon)
    Red Onion (Thinly Sliced)
    Some Parsley (Chopped Up)
    Some Dill (Chopped Up)

    Vinaigrette Sauce:
    2 Tbps Olive Oil
    2 Tbsp Lemon Juice
    A Pinch of Salt
    A Pinch of Pepper

    Hot Pita and of course, Yogurt to top it off!��

  • OMG..Akis…!!! I keep making these almost daily!! They are absoluely divine!! I’ve already shown my friends & passed along your recipe!! THANK YOU!!

  • I’m conditioned to look for a plate of massively flaming cheese bread whenever I hear the word “OPA!” At first I saw it in Detroit, which was amazing. We placed several orders, just to see the fire. Of course it was delicious. When we got back to Minneapolis we ordered the same and were a bit disappointed at the tiny flames there. Someone said that the Fire Marshal had gotten after them. Good memories.

  • Just watched this today, recovering from rotator cuff surgery, so I’ve just discovered you and been binging your channel, (apparently I live under a very large rock ��)
    I’m 3 weeks post op, so I was able to do this because it’s so easy &
    Delicious!!!

  • Bravo! I want to give you props for this super simple, super tasty pita bread. I am never going to be able to eat store-bought again.

  • My mouth is watering! I love this recipe! Fresh, good for you, beautiful to look at! Thank you so much for showing the chopping. I am learning. ❤

  • Man I just made this and you were right. It’s mental how easy and how phenomenal it is. I’ve made 4 of your recipes now. You really are making America cook again. Thanks for all the videos man ��

  • It might be making greek pita with giros but it’s not in Greece as the titie of the video says, Asti is in Piemonte Italy, Besides the staff doesn’t speaks greek.

  • Ok so I usually LOVE tasty recipes but I am from Greece and if you served that to a greek person they would think its from another country

  • Hi Akis, these breads are phenomenal. Can these be frozen after being rolled out and shaped before being cooked or at all for that matter? Many thanks in advance, keep up the awesome work Akis

  • Damn, i never thought about using rotisserie chicken. Ive always marinated chicken breast for most the day with lemon, olive oil,oregano, salt n pepper n garlic. Thank u. To cut down on carbs tho, after heating pita i cut it in half n open it up n stuff it with added tzatziki, tomatoes n onions. Ty, ima use rotisserie next time for quicker dinner.

  • Here strong flour, on website recepie hard flour! On website recepie: the yeast, milk, water, etc. is mixed with the oil and later, when yeast is activate, are oil!!!! ☝�� Please check website recepie and correct the mistakes!!! ��

  • I hope you’ll try this super easy recipe of Greek Pita! I love the gyros made with this Greek pita!
    ��Subscribe, for a new recipe every week, like and comment if you enjoy this recipe!
    ��I am waiting for your suggestions in terms of other recipes! Bon appetit!:)

  • Just watched this today, recovering from rotator cuff surgery, so I’ve just discovered you and been binging your channel, (apparently I live under a very large rock ��)
    I’m 3 weeks post op, so I was able to do this because it’s so easy &
    Delicious!!!

  • I hope you’ll try this super easy recipe of Greek Pita! I love the gyros made with this Greek pita!
    ��Subscribe, for a new recipe every week, like and comment if you enjoy this recipe!
    ��I am waiting for your suggestions in terms of other recipes! Bon appetit!:)

  • Just made pita for the first time using your recipe and it’s absolutely delicious. It’s going to be difficult saving some for my Greek boyfriend. It will certainly become a regular in my home.

  • Tzatziki not Tatziki also the taste is better and the bread is softer if you use a Naan bread and if you don’t have Greek yogurt sour cream is a good substitute for the Tzatziki sauce

  • Akis…I just made these. Okay I was lazy I didn’t measure the flour, milk and water i did it by eye….but i followed everything else. I used sicilian lemon salt, lots of GREEK olive oil, unsweetened almond milk and your favorite ingredient….thyme ��. Fried up some chicken with lemon juice, garlic GREEK olive oil, thyme, GREEK yoghurt and made a feta salad (cows milk feta…I know I’m sorry but I hate goats and sheep’s cheeses)….I made very big breads for the gyros i strade of porta size….and…oh my God…the best flat breads ever. They are amazing. My Sardinian friend is eating them now and he is a very happy boy!

    I’m off to play some Assassins Creed Odyssey now and have a munch on my gyros. ������

  • It might be making greek pita with giros but it’s not in Greece as the titie of the video says, Asti is in Piemonte Italy, Besides the staff doesn’t speaks greek.

  • I love this video. Your recipe is simple, and did not require a mixer. Your english is good but I love your accent. Keep up the good work!

  • Already following your channel since more than a year, i wonder why people are not acknowledging such a great talent. definitely your channel is gonna grow big in future karen aunty. love you loads!! next year hopefully i may come to canada for my MS if i come so please let me meet you and i desperately wanna taste the food prepared by you ( i know it’s gonna be a dream) but i am sure one day i will meet you for sure. by the way i liked your video first umahh!!

  • Man…if Bob Saget couldn’t have made it back to the Full House reboot……THIS GUY WOULD HAVE BEEN AN EVEN BETTER THAN THE ORIGINAL REPLACEMENT! I keep thinking he’s gonna say Michelle lol!

  • My mouth is watering! I love this recipe! Fresh, good for you, beautiful to look at! Thank you so much for showing the chopping. I am learning. ❤

  • Tzatziki not Tatziki also the taste is better and the bread is softer if you use a Naan bread and if you don’t have Greek yogurt sour cream is a good substitute for the Tzatziki sauce

  • Man…if Bob Saget couldn’t have made it back to the Full House reboot……THIS GUY WOULD HAVE BEEN AN EVEN BETTER THAN THE ORIGINAL REPLACEMENT! I keep thinking he’s gonna say Michelle lol!

  • I want to make gyros today for my mom, she misses Greece a lot. I will make these and try to make gyros by myself later. Thank you so much for explaining everything in detail!

  • @Jim Wu, Sam doesn’t call himself a chef. And, I disagree; Sam is fun, entertaining, and easy to watch. As a professional foodie, I should know.

  • cute man, great video, easy recipe… but what is making me anxious is: how is he going to clean up all the olive oil of the wood board

  • For better use, make everything and add the chicken last so it will be hot enough. Thats how we make it and we enjoy the hot chicken with the cold yogurt.

  • Omg, looks delicious! I must try this soon, thank you for sharing! Very glad I found your channel, it looks amazing! I have subscribed. Hope you can find some time to visit mine and if you like it would love it if you can subscribe too:) Have a pleasant evening!