Description
This Chicken Gyros Recipe is a flavorful journey to Greece!
Ingredients
Scale
- 3 tbsp extra virgin olive oil
- 1 tbsp dried oregano
- 1 tsp red wine vinegar
- Juice of 1 lemon
- 1 large garlic clove (crushed)
- Freshly ground sea salt and black pepper
- 4 skinless, boneless chicken thighs
- 200g (7 oz) strong white bread flour
- Large pinch of sea salt
- 100ml (5 1/2 tbsp) warm water
- 2 tbsp extra virgin olive oil (for flatbreads)
- 1/4 English cucumber (grated)
- 125g (4 1/2 oz) natural yogurt
- 1/4 tsp garlic granules
- 1 tsp finely chopped fresh dill
- Sea salt to taste
- Squeeze of fresh lemon juice
- Large handful of shredded lettuce
- 1/2 small red onion (thinly sliced)
- Large handful of cherry tomatoes (roughly chopped)
Instructions
- Begin your culinary adventure by preparing the chicken. In a medium-sized bowl, whisk together the olive oil, dried oregano, red wine vinegar, lemon juice, and crushed garlic to create a delicious marinade. Don’t forget to season it generously with salt and pepper to enhance the flavors. Chop the chicken thighs into large pieces, and submerge them into the marinade, ensuring each piece is thoroughly coated. Cover the bowl and let the chicken marinate for at least 30 minutes. For even more mouthwatering flavor, consider allowing it to marinate for a few hours or even overnight!
- Next, it’s time to make the flatbreads! In a large bowl, combine the strong white bread flour with a generous pinch of sea salt. Create a well in the center of the flour mixture and pour in the warm water along with the extra virgin olive oil. Using a fork, gently mix everything until it starts to come together. Now, transfer the dough to a clean surface and knead it with your hands for about 5 minutes, until smooth and elastic. Once you’ve reached the right texture, cover the dough with kitchen wrap and let it rest for about 15-20 minutes while you continue with the other components.
- While the dough rests, whip up the tzatziki sauce. Start by grating the cucumber and press it to remove any excess liquid—this step is key for achieving a thick, creamy texture. In a small bowl, mix the natural yogurt with garlic granules, chopped dill, and a pinch of salt. Then, fold in the drained cucumber and add a squeeze of fresh lemon juice. Set this delightful mixture aside in the fridge to chill as it pairs perfectly with the hot chicken.
- Now it’s time to cook those delicious flatbreads. Divide the rested dough into two equal parts; take each one and roll it out into thin circles—aim for about 1/4 inch thick. Heat your griddle pan over high heat and cook each flatbread for 2-3 minutes on each side, or until they are golden and puffed up. Once cooked, remove them from the pan and cover with a clean towel to keep warm while you move on to grilling the chicken.
- Now that everything is ready, it’s showtime! Thread the marinated chicken pieces onto skewers, ensuring they’re evenly spaced out for proper cooking. Once your flatbreads are done, place the skewers on the same griddle pan used earlier. Grill the chicken for about 5 minutes on each side, making sure it’s thoroughly cooked and has developed a beautiful charred exterior. Your kitchen will soon be filled with mouthwatering aromas!
Notes
For enhanced flavors, marinate the chicken the night before. Homemade flatbreads are best enjoyed fresh, but you can store them in an airtight container to maintain softness.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 600 mg
- Protein: 30 g