Greek chicken gyros

Greek chicken gyros

ingredients (serves 2)


4 chicken thighs
200g Greek yogurt
2tsp paprika
2tsp onion powder
2 tsp garlic powder
1tsp oregano
1tsp ginger
1 white onion
1 red onion
1 tomato
1 white potato
For tzatziki:
1/4 cucumber
2tsp freeze-dried dill
200g Greek yogurt
1/2 lemon
For flatbread:
100g Self-raising flour
80g Greek yoghurt
1 tsp garlic powder

Recipe

  1. Cut the chicken thighs in half and leave to marinade for at least 2 hours or overnight in the Greek yoghurt with paprika, onion powder, ginger, oregano, salt and garlic powder. 
  2. Preheat the oven to around 180 degrees. 
  3. Mix the yoghurt flower and garlic powder in a blow to make the gyros flatbread. Once combined and a sticky doe has formed, sprinkle flour on a surface and knead the doe for 2-3 minutes, stretching the doe out. Once needed, for a few minutes, create a ball and place it back in the bowl with a cloth on top for around 1 hour.
  4. Top and tail the whole white onion and add in two skewers. Stack your chicken thighs on the two skewers and bake in the oven for around 30 minutes until the chicken is cooked through.
  5. Peel and slice your white potato into thin french fries, wash off the starch under cold water, and dry in a paper towel. Heat a pan of oil (enough to cover chips) to 180 degrees and fry the chips for around 5/8 minutes until golden and crispy (or bake for approximately 20 minutes)
  6. For the tzatziki sauce, grate 1/4 of a cucumber and drain off the water, mix with the Greek yoghurt and lemon juice and add a pinch of salt. 
  7. After the flatbread doe has rested, roll it out into a thin large circle and cook it in a dry pan over a medium to high heat.
  8. To assemble the gyros, spread the tzatziki over the flatbread, add some sliced tomatoes and red onion, cut up the cooked chicken, and add to the gyros, finishing with the crispy chips and more tzatziki.