Description
A recipe for Greek Chicken Gyros.
Ingredients
Scale
- 800g chicken thigh
For marinate:
- 1/2 cup greek yoghurt
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tbsp garlic paste
- 1 tbsp oregano
- 2 tbsp lemon juice
For beetroot dip:
- 1 tsp fennel seeds
- 1/2 tsp ground cumin
- 1 can or 400g beetroot
- 1 tbsp extra virgin olive oil
- 1/2 cup greek yoghurt
- 1/4 cup mint
- 3 garlic cloves
- 1 tablespoon lemon juice
For chicken Gyros:
- 4 large pita breads
- 2 tomatoes, coarsely chopped
- 1 red onion, coarsely chopped
- 1 head lettuce, coarsely chopped
- 1 cup shredded tasty cheese
Instructions
- For marinate: Add all marinate ingredients to a bowl, mix then add chicken and cover and refridgerate for 2 hours to overnight.
- For beetroot dip: Heat a frypan on medium-low heat and add the fennel seeds and ground cumin dry in the pan, for 2 minutes, or until fragrant. Let cool, then put in a blender and add beetroot, extra virgin olive oil, yoghurt, mint, garlic and lemon juice and blend for 1 to 2 minutes or until smooth.
- For chicken Gyros: Heat a grill over a medium high heat and cook the marinated thigh for 12 – 14 minutes, turning once. Remove from heat and cut into strips
- Put a square piece of aluminium foil on a board, then put pita bread down on top. Add beetroot dip to the wraps, then divide chicken, tomato, red onion, lettuce and cheese on to the wraps and fold them into pockets using the aluminium foil.
- Put in a sandwich press for 3 minutes, then serve.
Notes
- Aluminium foil is also needed for this recipe.
- You can optionally warm the pita bread before filling them and making pockets in the microwave for 15 seconds.
- Allow an extra 2 hours for marinating.
Nutrition
- Serving Size: 4
- Calories: 769