Greek Chicken Gyros
Greek Chicken Gyros
This easy Mediterranean dish serves two, so you could make it for dinner and save some for your lunch the next day!
Taste: Simplicity: Cost:
Recipe by Ana Fernandez
Tested by Lucy Pimlott
Ingredients
- 1kg boneless chicken thighs
- 2 lemons (or bottled lemon juice)
- Paprika
- Thyme
- Garlic paste
- Cumin
- Salt & Pepper
- Oregano
- 300ml Greek yoghurt
- Olive oil
- Cucumber
- Red onion
- Tomatoes
- 2 flatbreads
- Optional - oven chips and crumbled feta to serve
Method
- Juice the two lemons in a small bowl
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Slice the chicken thighs into thin slices and add them to a bowl along with 50ml of Greek yoghurt, 1 tablespoon of olive oil, 1 tablespoon of lemon juice and 1 teaspoon of each of the seasonings (garlic paste, paprika, cumin, oregano, thyme, salt and black pepper). Mix the ingredients and let the chicken marinate in the fridge for 30 minutes to one hour.
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Whilst the chicken is marinating, make the tzatziki. Combine the remaining Greek yoghurt with 1 tablespoon of olive oil, a pinch of salt, a pinch of black pepper, 1 teaspoon of garlic paste, and 2 tablespoons of lemon juice. Slice up 1/3 of the cucumber into thin strips and drain the excess water. Add the cucumber to the yoghurt mix. Refrigerate the tzatziki.
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Prepare the salad by cutting the red onion, cucumber and tomatoes into small pieces. Drizzle some lemon juice onto the salad.
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After the chicken has marinated, heat some oil in a frying pan. Fry the marinated chicken in the hot oil over a high heat until it is fully cooked.
- Assemble the gyros into the flatbreads and enjoy!