• 6 chicken breast fillets
• 6 very thin slices of pork pancetta
• 1 large ripe tomato
• 1/2 cup of olive oil
• 2 tbs lemon
• 1 full tbsp mustard
• 2 tbs mixed or sweet paprika
• 1 tbsp sumac
• little fresh thyme
• 1 tbsp dry oregano
Preparation time: 10 minutes
Cooking time: 105 minutes
In a bowl mix the spices and herbs. Add the mustard oil and lemon. Mix well.
If pancetta is thick chopped hit it with heavy object to widen.
Cut the fillets into long thin slices. Place the meat in an ovenproof dish and add the blend of olive oil spices. Mix thoroughly. Cut thin slices the tomato. If tomato has plenty of fluids drain it on absorbent paper. Cover with tomato and cover the bowl with ingredients. Leave in the fridge for a few hours. Most preferably overnight.
Spread a large piece of aluminum foil on the bench. On top we put a piece of wax paper. First spread the pancetta and then alternating chicken and tomato. With the help of greaseproof paper we roll around in a tight roll. With the foil wrap well and tighten the roll. Place on a rack and bake at 200ºC for 1 hour and 15 minutes. Unfold the gyro. Then put it back on the grill and underneath put baking paper. Brush a little olive oil and let it grill for 30 more minutes.
Cut into thin slices and serve with tzatziki, bread rolls, pitta, tomato, onion, parsley and paprika.