Greek Chicken Gyros

This recipe was made as part of our family ‘Friday Night Fake-Away’.

Simple to create and extremely delicious, …..makes you feel like you’re enjoying the real thing in Greece.

The recipe is perfectly paired along with homemade Tzatziki , Greek Salad and some Greek Fries.

Method:

1. Combine all of the Gyro marinade ingredients into a large bowl and mix well. Throw in the diced chicken and let it sit for at least 30 minutes (feel free to prepare in advance and marinade it overnight to save time).

2. Whilst the chicken is marinating, prepare the filling for your Gyros. Roughly chop the tomato, thinly slice the pepper, red onion and cucumber and plate up.

3. To cook the chicken, pour 1 Tbsp of oil into the pan and heat up the pan to a medium-high heat. Whilst the pan is heating up remove any excess marinade from the chicken and place them into the warm pan. Cook for around 5-7 minutes on one side (this should give the chicken that charred look you’re after). Turn the chicken over and cook for a further 5 minutes, or until done (around 75 ℃ or 165 ℉).

4. Prepare your Pita bread (or bread of choice) and start to construct the filling to your Gyros.

5. Dig in and enjoy this delicious recipe, why not put on some traditional Greek music whilst you’re tucking into your 1st, 2nd and maybe 3rd Gyros.

Ingredients:

• 2 Chicken Breasts (diced)

For the Gyro Marinade

• 1 cup Greek yogurt (or Quark [Kvarg] or low-fat yoghurt)

• 2 Tbsp Greek Extra Virgin Olive Oil

• 2 Tbsp Red Wine Vinegar

• 2 garlic cloves, minced

• Salt (to taste)

• Black Pepper (to taste)

• 1 Tbsp Dried Oregano

• 1 tsp Ground Cumin

• 1 tsp Ground Coriander

• 1 tsp Paprika Powder

For the Gyros Filling

• Pitta bread (or Libra Bread or Bread of Choice)

• Tztaziki Sauce

• 1 large Tomato (roughly chopped)

• 1 Yellow Pepper (sliced)

• 1 Red Onion (sliced)

• 1 cucumber (diced)

• Handful of Pitted Kalamata Olives