Healthy spicy chicken gyros recipe
Spicy chicken in warm pittas, with a fresh tomato salsa and cooling tzatziki. It couldn't be easier to make this Greek classic – and all for under a tenner.
Recipe from MOB Kitchen: Feed 4 or more for under £10 by Ben Lebus, published by Pavilion Books. Photography by Haarala Hamilton.
Ingredients
- 8 boneless, skinless chicken thighs
- 3 garlic cloves, peeled
- 1 red chilli
- 6 tsp dried oregano
- 1 lemon, zested and juiced seperately
- 1 x 500g (180oz) pot of natural yogurt
- 1 handful fresh mint, finely chopped
- 1 cucumber, grated
- 6 vine tomatoes
- 1 iceberg lettuce
- 4 large pittas
- 1 pinch salt and pepper
- 1 drizzle of olive oil
- 8 boneless, skinless chicken thighs
- 3 garlic cloves, peeled
- 1 red chilli
- 6 tsp dried oregano
- 1 lemon, zested and juiced seperately
- 1 x 500g (180oz) pot of natural yogurt
- 1 handful fresh mint, finely chopped
- 1 cucumber, grated
- 6 vine tomatoes
- 1 iceberg lettuce
- 4 large pittas
- 1 pinch salt and pepper
- 1 drizzle of olive oil
- 8 boneless, skinless chicken thighs
- 3 garlic cloves, peeled
- 1 red chilli
- 6 tsp dried oregano
- 1 lemon, zested and juiced seperately
- 1 x 500g (180oz) pot of natural yogurt
- 1 handful fresh mint, finely chopped
- 1 cucumber, grated
- 6 vine tomatoes
- 1 iceberg lettuce
- 4 large pittas
- 1 pinch salt and pepper
- 1 drizzle of olive oil
Details
- Cuisine: Greek
- Recipe Type: Chicken
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Dice the chicken thighs into small chunks. Add to a large bowl.
- Grate the garlic and chilli into the bowl. Add 3 teaspoons of oregano, lemon zest, 3 tablespoons of yogurt, salt and pepper. Rub together and cover with clingfilm. Put in the fridge to marinade for 15 minutes.
- To make the tzatziki, pour the rest of the yogurt into another bowl. Chuck in a finely chopped small bunch of mint, lemon juice and cucumber (squeeze out the grated cucumber to remove any excess liquid). Season well and mix it all together.
- Make the tomato salsa. Deseed and finely chop the tomatoes. Add to a bowl with 2–3 teaspoons of dried oregano, salt, pepper and olive oil.
- Finely chop the lettuce.
- Put a griddle pan over a medium–high heat. Once it is hot, add your chicken chunks. They’ll need 3 minutes on each side.
- Warm the pittas in a toaster or in the microwave.
- Assemble the gyros by adding the chicken, lettuce, salsa and tzatziki to the pittas and rolling them up.
This recipe is from MOB Kitchen: Feed 4 or more for under £10 by Ben Lebus, published by Pavilion Books. Photography by Haarala Hamilton.
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