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Chicken Gyros, my version

I love a good gyro, they put me in mind of the so many wonderful, heady Greek and Cypriot holidays of my youth. I’m always at the front of the queue at the gyros stand at food markets and fairs (chuntering about the entry price usually). So, here’s my simple recipe (well if you buy the flatbreads or pitta rather than make your own, its simple) for a chicken version, as requested via my Twitterfam. No photo of the finished delight as we ate them and forgot to photograph them (blogging schoolboy error, there). All the amounts are only guides as I basically just threw the spices in. This works really well on the bbq as well.

Ingredients: – 8 boneless, skinless chicken thighs (sliced lengthways into thirds)

For the marinade:- 4 tablespoons olive oil then according to taste, (roughly twice the amount as the other spices though) dried oregano, then ground cumin, coriander (dried or fresh), sweet paprika, small bunch of chopped fresh mint, zest and juice 1 lemon, 4 crushed garlic cloves, pinch of cayenne, generous seasoning with salt and black pepper

For the wraps (if making, but really good bought ones work just about as well if given a quick toast over the gas flame). 250g strong white bread flour, 7g sachet fast action yeast, 1tsp golden caster sugar, 2tsp olive oil, salt.

For the Tzatziki – finely chopped deseeded cucumber, natural Greek-style yoghurt, small bunch of chopped mint, juice of half a lemon, couple of crushed garlic gloves, generous pinch of salt and ground black pepper to taste.

Serve with salad – lettuce, tomato, sliced red onion



Method – put the chicken and all the marinade ingredients into a large bowl, mix thoroughly and leave to marinate in the fridge for between 3 -24 hours.

For the pitta – mix the flour, yeast, sugar and 1/2 teaspoon salt. Add 150ml and 2tsp olive oil, combine to make a dough. Knead for 10mins. Clean and then lightly oil the bowl, return the dough, cover with clingfilm and leave to rise for about an hour. Divide into 4, roll out into really thin circles, cover with oiled clingfilm to rise again for a further 15 mins. Heat a large frying pan to medium heat, brush breads with oil and fry for couple of minutes until bubbles appear on the surface, then flip and repeat.

For the Tzatziki – combine all the ingredients and chill until ready to use.

For the chicken – heat the grill to high (with the grill plate in so that gets hot too), thread the chicken onto metal skewers and cook for around 15 mins until cooked through (put some foil under the shelf!). Leave to rest for 5 mins.

That’s it!


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