Greek by KitchenFeed
Chicken Gyros
Prep 20 min
Cook 6 min
Total 26 min
Serves 4 Steps
Step-by-step
1 Mix the marinade ingredients in a ziplock bag. 2 Add the chicken and massage to coat well. 3 Marinate in the fridge at least 2 hours, preferably 3 (up to 24 hours). 4 Halve the tzatziki cucumbers lengthwise and scrape out the watery seeds. 5 Coarsely grate the cucumber, then wrap in paper towels and squeeze out excess liquid. 6 Combine the grated cucumber with the remaining tzatziki ingredients and set aside at least 20 minutes. 7 Toss the salad ingredients together in a bowl. 8 Preheat an oiled grill over medium high, or heat 1 tbsp oil in a fry pan over medium high. 9 Remove the chicken from the marinade and cook 2 to 3 minutes per side until golden and cooked through. 10 Transfer chicken to a plate, cover loosely with foil and rest 5 minutes. 11 Slice large thighs into strips. 12 Warm the pita breads and lay each on a piece of parchment paper. 13 Pile salad down the middle, top with chicken and tzatziki. 14 Roll up, enclosing in the parchment, and twist the end to secure. 15 Serve immediately. Notes Marinating time (2–3 hours minimum) is not included in the 26-minute total; for a true weeknight version, marinate in the morning or overnight, or swap the tzatziki for a quicker garlicky lemon yogurt sauce. Chicken can be frozen in the marinade; massage after thawing to remove curdling. Tzatziki makes a generous amount and cooked chicken keeps 4 days in the fridge.
Photo: Ser_Amantio_di_Nicolao · Wikimedia Commons · CC BY-SA 3.0
Source: RecipeTin Eats
