Greek Chicken Gyros

Ingredients:

  • 2 lb / 1 kg chicken thigh fillets , boneless skinless
    MARINADE
  • 3 large garlic cloves , minced (~ 3 tsp)
  • 1 tbsp white wine vinegar (or red wine or apple cider vinegar)
  • 3 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 3 tbsp Greek yogurt , preferably full fat
  • 1 1/2 tbsp dried oregano
  • 1 tsp salt
  • Black pepper
TZATZIKI
  • 2 cucumbers (to make about 1/2 – 3/4 cup grated cucumber after squeezing out juice)
  • 1 1/4 cups Greek yoghurt , preferably full fat
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil (or more if you want richer)
  • 1 garlic clove , minced
  • 1/4 tsp salt
  • Black pepper
SALAD
  •  tomatoes , desseeded and diced
  • 3 cucumbers , diced
  • 1/2 red spanish onion , peeled and finely chopped
  • 1/4 cup fresh parsley leaves (optional)
  • Salt and pepper
TO SERVE
  • 4 to 6 pita breads or flat breads

    PREPARATION:

    Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.

    MAKE THE TZATZIKI
    1. Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
    2. Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.
    SALAD
    1. Combine ingredients in a bowl.
    COOK CHICKEN
    1. Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.
    2. Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).
    3. Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.

    RECIPE NOTES:

    1. Tzatziki – makes a generous amount. But better to have too much than not enough!
    2. Freezing – chicken can be frozen in marinade uncooked. Once thawed, massage well to remove curdling then cook per recipe
    3. Cooked chicken will keep for 4 days in the fridge.
    4.  Nutrition per serving assuming this serves 4 using pita bread.

    Enjoy !

Leave a Reply

Your email address will not be published. Required fields are marked *