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Chicken gyros

 


Method 1

Ingredients

300g/10½oz Greek-style yoghurt

4 garlic cloves, crushed or grated

6 tbsp olive oil

2 lemons, juice only

1 tbsp ground coriander

1 tbsp dried oregano, plus extra to serve

1 tsp sweet smoked paprika

1 tsp ground cinnamon

¼ tsp cayenne pepper

800g/1lb 12oz skinless and boneless chicken thighs

sea salt and freshly ground black pepper

To serve

4 pitta breads, warmed

tzatziki

thinly sliced red onion

sliced tomatoes

pickled chillies

1 lemon, cut into wedges

Mix together the yoghurt, garlic, olive oil, juice of 1 lemon, all the spices and ½ teaspoon each sea salt and pepper.

Place the chicken thighs between two sheets of greaseproof paper (you’ll have to do this in batches) and hit them with a rolling pin or the base of a frying pan until they are all 1cm/½in thick.

Place the chicken in the marinade and mix together well. Cover and place in the fridge overnight.

About half an hour before you want to cook, light a barbecue. Allow the flames to die down and the charcoal to be grey and ashen at the edges. You don't want to burn the chicken, so a nice even heat is required.

Thread the thighs onto two large skewers (you can use one if you like, but two makes it more stable) or a spit. They should be stacked tightly enough to keep each other in place but not so compactly they take ages to cook.

Place the skewers on the barbecue, not too close to the coals, and cook for 45 minutes–1 hour, turning a couple of times. The chicken is cooked when the juices run clear when pierced with a skewer in the thickest part.

Once the meat is cooked, drizzle with olive oil and squeeze over the juice of the second lemon, then place the gyros closer to the coals for a final 10 minutes so it chars evenly.

To serve, carefully stand the skewers upright on a chopping board and slice the meat onto hot pitta breads. Top with tzatziki, thinly sliced red onion, tomato and a sprinkle of oregano. Add some pickled chilli and serve with lemon wedges.

Recipe tips

To cook in the oven, preheat the oven to 190C/170C Fan/Gas 5. Lay the skewers on a foil-lined roasting tray, drizzle with olive oil and roast for about 1 hour, turning over halfway through, or until cooked through, golden and charred at the edges. Drizzle with olive oil and squeeze over the juice of the second lemon for the last 10 minutes of cooking.


Method 2

🐔 Chicken Gyros

Ingredients (Serves 4):

For the Chicken Marinade:

500g (1.1 lb) boneless, skinless chicken thighs or breasts

3 tbsp plain Greek yogurt

3 tbsp olive oil

Juice of 1 lemon

3 garlic cloves, minced

1 tbsp red wine vinegar (optional)

1 tbsp dried oregano

1 tsp ground cumin (optional)

Salt and pepper, to taste

To Serve:

4–6 warm pita breads or flatbreads

Sliced red onions

Diced tomatoes

Shredded lettuce or cucumber slices

Crumbled feta cheese (optional)

Tzatziki sauce (see below)

Instructions:

Marinate the Chicken: Combine all marinade ingredients in a bowl or zip-lock bag. Add chicken and coat well. Cover and refrigerate for at least 1 hour (or overnight for best flavor).

Cook the Chicken:

Grill: Preheat grill or grill pan to medium-high and cook 5–6 minutes per side until charred and cooked through.

Pan-fry: Heat a skillet with a little oil and cook chicken over medium-high heat for 5–6 minutes per side.

Rest for 5 minutes, then slice or chop the chicken.

🥒 Tzatziki Sauce

Ingredients:

1 cup Greek yogurt

½ cucumber, grated and squeezed dry

1 garlic clove, minced

1 tbsp olive oil

1 tbsp lemon juice or vinegar

1 tbsp chopped fresh dill or mint (optional)

Salt, to taste

Instructions:

Mix all ingredients in a bowl until well combined.

Chill for at least 15 minutes before serving.

🥙 To Assemble Gyros:

Warm your pita breads.

Spread tzatziki down the center.

Add sliced chicken, tomatoes, onions, lettuce, and feta if using.

Fold and wrap in parchment or foil for a true gyro experience.



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