Yiros goes by various names depending on which part of the world you are in – Souvlakia, Shwarma, Donna Kebab and probably one or two others. In South Australia we call it a Yiros. Basically it is a spicy meat (chicken or lamb strips) which is usually served in a wrap or a pita bread and eaten on the move.
Recipes for spicing the meat vary greatly and there is no right or wrong way to do it. The recipe below is one that I have developed by trial and error combining ideas from all over the place.
500g chicken or lamb cut into thin strips
60mls white wine
40mls olive oil
Juice of one lime
½ fresh red onion – diced
½ red onion – diced and blanched
1 tsp onion flakes
2 tsp crushed garlic
1 tsp garlic powder
1 tsp wholegrain mustard
3 tsp (heaped) smoked paprika
3 tsp (heaped) dried oreganum
1 tsp (heaped) vegetable stock powder
Salt and Pepper to taste
Place all ingredients except the meat into a blender and blend for 2 to 3 minutes on high speed. Pour the Yiros mixture into a large Ziploc plastic bag and add the meat. Seal the bag and manipulate the mixture into the meat, then lie the bag on a flat surface to begin marinading. Marinade for at least one to two hours – the longer the better. If you are going to marinade over night place in fridge to prevent it going off. After one to two hours of marinading the mixture can be frozen for use at a later time.
After the marinading process cook the meat in a large pan over high heat. This will take 5 to 10 minutes.
The meat is traditionally wrapped in a pita bread usually with your choice of salad ingredients. I recommend a simple dipping sauce made of 2/3rds natural Greek style yoghurt, 1/3rd mayonnaise and a dash of sweet chilli sauce. The meat does not have to be presented in the traditional way but can be enjoyed with just a salad and it also goes well over hot chips (my personal favourite).
Click on the link below for a video demonstration with some additional ideas.