What do you need
2 lb / 1 kg chicken thigh fillets, boneless skinless
3 large garlic cloves, minced
1 tbsp white wine vinegar (or red wine or apple cider vinegar)
1 tbsp extra virgin olive oil
3 tbsp Greek yogurt, preferably full-fat
1 1/2 tbsp dried oregano
1/2 tsp ground cumin
1/2 tsp paprika
1 tsp salt
Tzatziki
half a bowl of Greek yogurt
1 shredded cucumber
1tsp minced garlic
1 tsp white wine vinegar
1/2 tsp salt
some blackpepper
Salad
1 diced cucumber
1 diced tomato
1/2 diced onion
some coriander
1/2 tsp salt
some blackpepper
To serve
4 to 6 pita breads or flat breads
How to make
MARINATE
Place the chicken in a zip-top bag, add all marinade ingredients, and massage to coat well. Marinate for at least 2 hours, preferably 3 hours or overnight.
Make the Tzatziki
Coarsely grate the cucumber using a box grater. Wrap it in paper towels or a tea towel and squeeze firmly to remove excess liquid.
Place the cucumber in a bowl. Add the remaining ingredients and mix to combine. Set aside for at least 20 minutes to let the flavors meld.
Salad
Combine all ingredients in a bowl.
COOK THE CHICKEN
Heat a pan over medium heat, add oil, and then add the chicken. Sear the first side until golden brown before turning.
Flip the chicken and fry until fully cooked.
Rest for 5 minutes before slicing.
Optional: Thread two bamboo skewers through the chicken before slicing into strips.
ASSEMBLE GYROS
Place a (preferably warmed) pita or flatbread on a piece of parchment paper or foil. Spread some salad down the middle of the bread, then top with chicken and a generous dollop of Tzatziki.
More bread to serve on the side
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Garlic Flatbread Recipe with Liquid Batter
Watch how to make
Ingredients
- 2 lb / 1 kg chicken thigh fillets, boneless skinless
- 3 large garlic cloves, minced
- 1 tbsp white wine vinegar (or red wine or apple cider vinegar)
- 3 tbsp Greek yogurt, preferably full-fat
- 1 1/2 tbsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1 tsp salt
Tzatziki:
- 1/2 bowl Greek yogurt
- 1 shredded cucumber
- 1 tsp minced garlic
- 1/2 tsp salt
- 1 tsp white wine vinegar
- some blackpepper
Salad:
- 1 diced cucumber
- 1 diced tomato
- 1/2 diced onion
- some coriander
- 1/2 tsp salt
- some blackpepper
To serve:
Instructions
MARINATE
- Place the chicken in a zip-top bag, add all marinade ingredients, and massage to coat well. Marinate for at least 2 hours, preferably 3 hours or overnight.
MAKE THE TZATZIKI
- Coarsely grate the cucumber using a box grater. Wrap it in paper towels or a tea towel and squeeze firmly to remove excess liquid.
- Place the cucumber in a bowl. Add the remaining ingredients and mix to combine. Set aside for at least 20 minutes to let the flavors meld.
SALAD
- Combine all ingredients in a bowl.
COOK THE CHICKEN
- Heat a pan over medium heat, add oil, and then add the chicken. Sear the first side until golden brown before turning.
- Flip the chicken and fry until fully cooked.
- Rest for 5 minutes before slicing.
- Thread two bamboo skewers through the chicken before slicing into strips.
ASSEMBLE GYROS
- Place a (preferably warmed) pita or flatbread on a piece of parchment paper or foil. Spread some salad down the middle of the bread, then top with chicken and a generous dollop of Tzatziki.
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