Chicken Gyros
Delicious, full of flavour and very similar to takeaway versions. Enjoy with chips as a optional extra!
Ingredients
- 600g skinless boneless chicken thighs or drum fillets (see Notes)
Marinade:
- 1 lemon zest and juice
- 50ml extra virgin olive oil
- 2 cloves garlic crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 0.25 tsp salt
- 0.5 tsp freshly ground black pepper
Tzatziki:
- 250ml Greek yogurt
- 120g cucumber sliced in half lengthways, deseeded and grated
- 1 small clove garlic crushed
- 0.25 tsp dried mint
- 0.25 tsp dried dill
- 0.25 tsp salt
Pickled red onions:
- 1 large red onion finely sliced
- 4 tsp white wine vinegar
- 0.25 tsp salt
To serve:
- 4 Greek flatbreads
- lettuce leaves shredded or salad leaves
- 2 medium tomatoes sliced
- 350g cooked frozen chips or homemade chunky oven chips (optional)
Instructions
Prepare, marinate and cook the chicken:
- Prepare the chicken to be marinated – cover a large chopping board with a sheet of cling film, then lay out flat each thigh or fillet onto the cling film. Cover the chicken with another layer of cling film, then bash each thigh or fillet with a rolling pin (or similar) to flatten it to approx. 1 cm thick.
- Marinate the chicken – put all of the marinade ingredients into a plastic bowl or large sandwich bag, stir to combine and then add each piece of chicken. Ensure each thigh or fillet is coated in the marinade. Cover the bowl with cling film, or seal the bag then put it into the fridge to marinate for 4 hours (minimum 1 hour) or overnight.
- Heat the oven to 220C/200C fan/gas 7. Thread the marinaded thighs or fillets onto 2 x 25cm metal skewers, pushing them close together. Line a suitably sized roasting tin (mine is 32cm x 22cm x 5cm) with tin foil and then sit the dual threaded kebab across the tin so it is suspended. Alternatively rest a wire rack over the roasting tin and place the kebab on top. Baste with some of the marinade that’s left in the bowl or bag. Cook for 45 to 50 minutes, turning once halfway through – baste again with the rest of the marinade from the bowl or bag, and the juices that are now in the tin. Check that the temperature has reached 70C using a food thermometer. Set the cooked kebabs aside to cool. Reserve the oil/marinade from the roasting tin for reheating at the step 6.
Make the tzatziki:
- In a serving bowl mix together all of the ingredients and put in the fridge until you’re ready to eat!
Make the pickled red onions:
- Put the finely sliced onions into a serving bowl and add the white wine vinegar and salt. Stir to combine and set aside to marinate for at least 30 minutes, stirring every now and again.
Finish the chicken, heat the flatbreads, assemble and eat:
- When you’re ready to eat, slice the chicken (leave the skewers in up to the point that you reach them when slicing, then remove). Heat the reserved oil/marinade in a large frying pan over a medium heat. Add the sliced chicken and cook for 5 minutes, stirring regularly, until it’s hot and some crispy bits have formed.
- Heat the flatbreads over a gas flame for 10 seconds on each side, or on a plate in the microwave for 30 to 60 seconds.
- Assemble the gyros – spread a flatbread with tzatziki, top with some pickled onions, then lettuce or salad leaves, sliced tomatoes, chicken and finally some chips, if you’re decided to have them! Fold over, then eat!!
Notes
- Chicken – I’ve been buying chicken drum fillets from Aldi and Lidl.
- Make ahead – the chicken can be made ahead up to the end of step 3, earlier in the day, ready to 'finish the chicken' when you want to eat.
- This chicken gyros recipe can easily be adapted if you’re cooking for less or more people.