Greek Chicken Gyros
Serves 4
Prep time: 20 minutes (+30 minutes marinating)
Cook time: 15–20 minutes
500g boneless chicken thighs or breasts, cut into strips
150g Greek yoghurt
2 tablespoons olive oil
Juice of 1 lemon
3 garlic cloves, minced
1 tablespoon red wine vinegar
1 teaspoon dried oregano
Salt and pepper
To serve:
4–6 flatbreads or pitas
Sliced red onion
Sliced tomato
Shredded lettuce or cucumber
Feta cheese (optional)
Fresh parsley (optional)
For the tzatziki:
150g Greek yoghurt
½ cucumber, grated and excess water squeezed out
1 garlic clove, minced
1 tablespoon olive oil
1 teaspoon lemon juice
Salt and pepper
In a bowl, combine yoghurt, olive oil, lemon juice, garlic, vinegar, oregano, salt and pepper. Add the chicken and mix to coat. Marinate for at least 30 minutes or overnight in the fridge.
Mix all tzatziki ingredients together in a small bowl and chill until ready to serve.
Heat a frying pan or griddle over medium-high heat. Cook the chicken for 6–8 minutes, turning until cooked through and lightly charred.
Warm the flatbreads or pitas.
Assemble the gyros with chicken, tzatziki, onion, tomato, lettuce or cucumber, and feta or parsley if using. Wrap and serve.