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Sunday, 17 November 2019

Chicken Gyros

Chicken Gyros
  • 2 chicken breasts
  • 3 large cloves of garlic
  • 1 large tbsp dried oregano
  • 8 tbsp Greek yoghurt
  • 1 tbsp white wine vinegar
  • 4 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 large cucumber
  • 2 tomatoes
  • 1/2 red onion, finely chopped
  • Salt and pepper
  • 2 flat breads

Method:
In a large bowl, add 3 tbsp of yoghurt, 2 cloves of minced garlic, 1 tbsp white wine vinegar, 1 tbsp olive oil, 3 tbsp lemon juice, oregano and a good pinch of salt and pepper, mix thoroughly, add the chicken breasts and coat with the marinade then place into the fridge for 2 hours.

Whilst the chicken is marinading we will make the tzatziki and salad to go with the gyros.  Using a box grater, grate half of the cucumber and place into a bowl along with 5 tbsp of yogurt.  Add 1 tbsp olive oil, lemon juice, 1 clove of minced garlic and a good pinch of salt and pepper, mix thoroughly and place into the fridge.

To make the salad, cut the remainder of the cucumber into bite sized chunks and place into a bowl, deseed the tomatoes and cut into small pieces, add these to the bowl along with the chopped onion mix together then place into the fridge.

Once the chicken has marinaded, turn your grill onto high, place the chicken breasts onto a tray (I would recommend placing tin foil onto the tray) and cook for around 20-30 minutes, turning once, until the chicken is cooked through.  Cooking time will vary depending on the thickness of your chicken.  Alternatively you can cook the chicken on a griddle pan.

Now the chicken has cooked, place onto a chopping board and leave to rest for 5 minutes.  Heat your flatbreads in the oven for a couple of minutes.  Slice your chicken into chunks and place onto the flatbread with a good portion of the tzatziki and salad.

This dish is so fresh and tasty, trust me, you won’t be disappointed!  Next time I’m going to try this with some halloumi which will go just as well as the chicken.  Hope you enjoy.

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