Chicken burger gyros recipe
Take just one mouthful of this deliciously easy-to-make gyros wrap and you’ll be whisked away to sunny Greece in an instant – feel free to picture yourself sitting by the beach, tucking in with a drink in hand.
Traditional Greek gyros are typically made with chicken or pork that's been roasted on a vertical rotisserie, but this cheat's version makes use of an ingredient that's much easier to cook (and super-convenient to buy): chicken burgers. It might sound strange, but chicken patties not only have plenty of surface area for marinating, they can also be cut into kebab-like strips, making them surprisingly perfect pitta-stuffers.
Herby, yogurty chicken burger bites aside, this tasty recipe sees a tantalising selection of fresh vegetables, French fries and creamy, tangy tzatziki all nestled together in one soul-nourishing flatbread bundle. Try it and we think you'll find it's one of the most comforting, family-friendly fakeaways around.
Things to note:
The chicken burgers will need to be left to marinate for at least 30 minutes before you begin to prepare your gyros.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 4 chicken burgers (we like HECK Simply Chicken Burgers)
- 300 g frozen oven-cook French fries
- 1 tbsp olive oil
- 4 puffy flatbreads or large pitta breads
- 3 vine tomatoes, sliced
- 1 small red onion, very finely sliced
- 0.5 cucumber, sliced
- 1 handful mint leaves
- 100 g Greek yogurt
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 0.5 lemon, zested and juiced
- 1 large garlic clove, crushed
- 1 pinch salt and pepper
- 0.5 cucumber
- 1 large garlic clove, crushed
- 200 g Greek yogurt
- 0.5 lemon, zested and juiced
- 1 handful mint leaves, chopped
Details
- Cuisine: Greek-inspired
- Recipe Type: Light meal
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- To make the marinade, combine all the ingredients in a large shallow bowl or Tupperware container. Season well with salt and pepper.
- Add the chicken burgers to the bowl, ensuring each one is evenly coated with the marinade. Leave to marinate for 30 minutes.
- Preheat the oven to 230°C/210°C fan/450°F/gas mark 8. Line a baking tray (baking sheet) with baking paper (baking parchment).
- Cook the French fries according to pack instructions. Arrange the marinated burgers on the prepared baking tray (baking sheet). Drizzle over the olive oil and roast for 12-15 minutes, flipping halfway, until cooked through and lightly charred on the outside.
- Meanwhile, make the tzatziki. Halve the cucumber lengthways, then use a teaspoon to scoop out all the seeds on the inside. Discard the seeds, then coarsely grate the cucumber flesh and place in a sieve suspended over a bowl.
- Scatter with a pinch of salt and leave for 10 minutes, then squeeze out as much of water as you can. Tip into a bowl and stir in the remaining tzatziki ingredients. Season to taste.
- Once the chicken burgers are cooked, transfer them to a chopping board. Slice finely to create kebab-like ribbons of meat.
- Warm the flatbreads or pitta breads. Top or stuff with the chicken, sliced tomatoes, onions and cucumber.
- Spoon over a little tzatziki, scatter with mint leaves and serve with the remaining tzatziki and the French fries. For the ultimate Greek-style experience, we like to stuff a few fries into our pittas too.
Recipe adapted from HECK! Recipes You Can Swear By! by Heck! (published by Ebury Press, £18.99). Photography by Haarala Hamilton.
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