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Greek Chicken Gyros

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    Ingredients:
    2 lb / 1 kg chicken thigh fillets , boneless skinless
    MARINADE

    3 large garlic cloves , minced (~ 3 tsp)

    1 tbsp white wine vinegar (or red wine or apple cider vinegar)

    3 tbsp lemon juice

    1 tbsp extra virgin olive oil

    3 tbsp Greek yogurt , preferably full fat

    1 1/2 tbsp dried oregano

    1 tsp salt

    Black pepper

    TZATZIKI

    2 cucumbers (to make about 1/2 – 3/4 cup grated cucumber after squeezing out juice)

    1 1/4 cups Greek yoghurt , preferably full fat

    1 tbsp lemon juice

    1 tbsp extra virgin olive oil (or more if you want richer)

    1 garlic clove , minced

    1/4 tsp salt

    Black pepper

    SALAD

    tomatoes , desseeded and diced

    3 cucumbers , diced

    1/2 red spanish onion , peeled and finely chopped

    1/4 cup fresh parsley leaves (optional)

    Salt and pepper

    TO SERVE

    4 to 6 pita breads or flat breads

    Instructions:
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    Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.

    MAKE THE TZATZIKI

    Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.

    Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.

    SALAD

    Combine ingredients in a bowl.

    COOK CHICKEN

    Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.

    Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).

    Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.

    RECIPE NOTES:

    Tzatziki – makes a generous amount. But better to have too much than not enough!

    Freezing – chicken can be frozen in marinade uncooked. Once thawed, massage well to remove curdling then cook per recipe

    Cooked chicken will keep for 4 days in the fridge.

    Nutrition per serving assuming this serves 4 using pita bread.

    Enjoy!

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