Chicken Gyros
Makes / serves: 4 portions
Draft recipe
Method
- Marinate chicken in yoghurt, oil, lemon, garlic and seasoning for 4–24 hours.
- Grill or barbecue over medium-high heat, turning, until charred and cooked through, roughly 15–25 minutes.
- Rest 5 minutes then slice.
- Serve in warm bread with tzatziki and sumac onions.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Tzatziki
4–6 portions. Use the amount specified in the main recipe.
- 300g thick Greek yoghurt.
- 1/2 cucumber.
- 1 small garlic clove.
- 1 tbsp olive oil.
- 1 tbsp lemon juice.
- 1 tbsp chopped dill.
- salt.
- Grate cucumber, sprinkle with a little salt and squeeze very dry after 10 minutes.
- Mix with yoghurt, grated garlic, oil, lemon and dill.
- Chill 30 minutes and taste again before serving.
Sumac Onions
4 portions. Use the amount specified in the main recipe.
- 1 red onion, thinly sliced.
- 1 tsp sumac.
- juice of 1/2 lemon.
- 1 tbsp olive oil.
- pinch salt.
- 1 tbsp parsley.
- Massage onion with salt, sumac and lemon.
- Leave 15–30 minutes to soften, then mix with oil and parsley.