Greek Chicken Gyros with Tzaziki
Ingredients
- 907 g / 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 yoghurt (, preferably full fat)
- 1½ 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)
- 300 ml 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)
- ¼ tsp salt
- Black pepper
Salad
- 3 tomatoes (, desseeded and diced)
- 3 cucumbers (, diced)
- ½ red Spanish onion (, peeled and finely chopped)
- 60 ml fresh parsley leaves (optional)
- Salt and pepper
To Serve
- 4 to 6 pita breads or flat breads
Instructions
-
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 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.
-
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 Combine ingredients in a bowl. # Cook Chicken 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.
-
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).
-
Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving. # Assemble Gyros If your chicken thighs are large, you may need to cut them. Mine were small.
-
Get a pita bread or flatbread (preferably warmed) and place it on a piece of parchment (baking) paper (or you could use foil). Place some Salad down the middle of the bread, then top with chicken and Tzatziki.
-
Roll the wrap up, enclosing it with the parchment paper. Twist the end with the excess parchment paper to secure it and cut if desired.
-
I prefer to lay everything out on a table and let everyone help themselves.
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!
Cooked chicken will keep for 4 days in the fridge.
3. Nutrition per serving assuming this serves 4 using pita bread.
Nutrition
**Serving size** 1 serving
**Calories** 641.78 kcal
**Fat** 20.26 g
**Saturated fat** 4.58 g
**Cholesterol** 242.16 mg
**Sodium** 1297.31 mg
**Carbohydrates** 47.64 g
**Fibre** 5.09 g
**Sugar** 11.21 g
**Protein** 64.69 g
Imported from Mela.
