Greek Chicken Gyros with Bevier Cafe


Champaign, Ill. (WCIA)

U of I Student Chefs, Natalie Fine and Stephanie Okumura, are here from the Bevier Cafe and sharing a great test recipe Natalie has created.

Greek Chicken Gyros

Yield: 30 each
Portion: 1 each

‐‐‐‐‐‐‐‐‐‐MARINATED CHICKEN‐‐‐‐‐‐‐‐‐‐

10 lbs Chicken Breast
10.5 oz Greek Yogurt
5.0 oz Fresh Lemon Juice
2.0 oz Extra Virgin Olive Oil
4.0 oz Red Wine Vinegar
1.0 oz Bevier House Seasoning??? WHAT IS IN THE SEASONG???
10 teaspoons Ground Oregano


75.6 oz Greek Yogurt
2.4 oz Extra Virgin Olive Oil
1.98 oz Lemon Juice
0.3 oz Salt
0.75 oz Fresh Dill, Chopped
7.2 oz Garlic, Minced
6 Cucumbers  15 oz after preparation

‐‐‐‐‐‐‐‐‐‐GREEK SALAD‐‐‐‐‐‐‐‐‐‐

29.3 oz Roma Tomatoes, Diced
24.8 oz Cucumbers, Diced
4.13 oz Red Onion, Diced
0.75 oz Parsley, Chopped
0.3 oz Extra Virgin Olive Oil
0.3 oz Bevier House Seasoning

For Prep:

  1. Gather all ingredients.
  2. In a large bowl, mix all marinade ingredients (all ingredients except Chicken)
    together until combined.
  3. Add Chicken Breast. Mix with hands to ensure each piece is coated evenly.
  4. Allow to marinate overnight.


  1. Gather and measure all non‐produce ingredients (Greek Yogurt, Extra Virgin Olive
    Oil, Lemon Juice, Salt).
  2. Cucumber preparation:
    a. Peel, slice in half long‐ways, and remove seeds.
    b. Using the food processor with the grating attachment, grate the cucumber
    into a fine mesh strainer held over a 6” half pan.
    c. Squeeze the grated cucumber to remove excess water. Squeeze until no
    more water comes out, or until the mass is within 14‐16 oz.
  3. Chop Fresh Dill and mince Garlic (or use garlic already minced if available).
  4. Mix all tzatziki ingredients together in a
    large bowl until combined.
  5. Taste to see if any extra seasonings need to be added.

‐‐‐‐‐‐‐‐‐‐GREEK SALAD‐‐‐‐‐‐‐‐‐‐

  1. Cut all produce ingredients (Tomatoes, Cucumbers, Onions, Parsley).
  2. Gather other two ingredients (Bevier House Seasoning and Extra Virgin Olive Oil.
  3. Place each ingredient in its own container. Wrap, label, and date each ingredient.
    Place all of the portioned ingredients into a 4” hotel pan and place on the prep shelf.
    For Day of:


  1. Fully cook chicken on grill until it reaches a minimum internal temperature of 165º.
  2. Dice into even ½” pieces.

‐‐‐‐‐‐‐‐‐‐GREEK SALAD‐‐‐‐‐‐‐‐‐‐

  1. Place all ingredients in a large bowl.
  2. Toss to mix and coat evenly. Be sure to separate the pieces of onion from each
  3. Taste to see if any extra seasonings need to be added.
  4. Warm a pita bread on the flat griddle until pliable.
  5. Place pita on a dish, folded in half
    a. Fill the fold in the pita bread evenly with 3.5 oz of chicken.
    b. Top the chicken and pita with 2.0 oz of Greek salad.
  6. Garnishes:
    a. Sprinkle Feta on the gyro.
    b. Sprinkle dill on tzatziki sauce.

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