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Chicken Gyros |
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| Serves 4 |
Prep 45 mins |
Cooking 40 mins |
Easy |
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minimum 3h marinating |
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My rating |
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Ingredients |
12 boneless, skinless chicken thighs
4 tbsp olive oil
2 tsp dried oregano
1 tsp ground cumin
1 tsp parsley, finely chopped
1 tsp sweet paprika
½ tsp ground cinnamon
zest and juice 1 lemon
1 lemon cut into wedges to serve
equipment: skewers
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Pack of pitta wraps
For the tzatziki
½ cucumber
200g Greek yogurt
juice ½ lemon
To serve
1 butter or round lettuce
4 large tomatoes, seeds removed, chopped
1 red onion, halved and thinly sliced
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Cut the chicken thighs into bite-sized pieces,
put them into a large bowl and add the
marinade ingredients, along with 1 tsp salt and
plenty of black pepper. Mix well, ensuring they
are well coated. Cover and chill for at least
3 hrs, or up to 48 hrs if you have time.
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A few hours before you want to eat, make the
pitta. In a bowl, mix the flour, yeast, sugar and
1/ 2 tsp salt with your fingertips. Add 150ml
lukewarm water and 2 tsp olive oil, and combine to
a dough. Tip onto a work surface and knead for
8-10 mins (or use a tabletop mixer for 5 mins).
Clean, then lightly oil your bowl, return the
dough and cover loosely with cling film. Leave to
rise for 1 hr or until nearly doubled in size.
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Divide the dough into four equal pieces. Roll
out to circles, as thin as you can. Cover with
sheets of oiled cling film and leave to rise for
15-20 mins.
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To make the tzatziki, halve the cucumber
lengthways and scoop out the seeds. Grate,
then combine with the remaining ingredients, with a pinch of salt. Chill until ready to serve.
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Heat the grill to its highest setting. Line a
roasting tin with foil. Remove the chicken from the
fridge, take the pieces and thread them over the
skewers, leaving a
slight gap between each piece.
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Heat a large frying pan (or two if you have
them) over a medium-high heat and brush the breads
with oil. Gently lift one into the pan. It should
sizzle, and bubbles should appear on the surface
after 1-2 mins. When the underside is golden, flip
it and cook for another 2-3 mins. Continue until
all the breads are cooked, wrapping them in foil
as you go. Keep the bread warm in the bottom of
the oven while you cook the chicken.
Alternatively, cook on the barbecue for 5-8 mins,
turning occasionally.
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Put the chicken under the hot grill and cook
for 15-20 mins, brushing with oil and any juices
from the bottom of the tin regularly, and turning
halfway through cooking. Once cooked, remove from
the oven and rest for 5 mins.
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Serve in the warm bread, with lettuce,
tomato, red onion, lemon wedges and tzatziki.
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DAILY
DINNERS 
