Hi Amanda – sure, just reduce the cook time to 3 minutes for diced chicken breast.

Syrian bread is it’s own thing. It’s what  American’s call pita bread. Bread they use for gyros is something completely different. Tell your grandma to stop using our bread for her Greek dishes. ?

Hi Cindy – pork shoulder is typically not sold in 1 lb. packages. The recipe makes 8 servings, definitely not enough for an army, but perfect for my family of 6 with a little left over for lunch. I think the spices are perfectly balanced and the recipe gets great reviews. However, that’s the nice thing about cooking, you can change things up however you like. Enjoy!

Hi Lyric – such a fun comment. I’ll have to include a little oregano in all my Greek recipes now. Visiting Greece is on my bucket list for sure. Glad you enjoyed the recipe.

I am part Greek and spent a summer there (No, I don’t recommend it). But the souvlaki and gyros in the Plaka? Amazing. Cost about $1 and the FDA would shut these guys down in a heartbeat. Roaring meat. Outside. In the sun. All day. Just hanging out next to the live octopus and the lamb carcasses. Who needs refrigeration!
The gyros are made from pork/lamb and chicken, though not as often. Chicken wings in Greece would be discarded as the unusable bits in America. They’re super tiny. 
Anyway, gyros (as I’m sure you know) are pronounced YEAR-ose. If you can roll your R’s, terrific.
This is my concession to my aunt in case she ever sees this…once she realizes what the internet is and “where it comes from”.  <–Actual question of hers. How do you answer "everywhere"?  She'd be waving around her Evil Eye for a month. 

Thanks for the recipes. The tzatziki sauce is pretty authentic! I add about 3 oregano flakes because all Greek food has to have oregano. All. Of. It.

Hi Barbara, this is a very old posting from you, delighted to find you here. From Sally Hannigan thinking to make Greek gyros ✅?