Chicken Gyros
Transport yourself to Greece with my take on the beautiful Chicken Gyros – a recipe that was requested as part of my ‘Easy Dinner’ series over on Instagram and one that had to make an appearance here on my website.
Not gonna lie but it took me a good few attempts to pronounce gyros correctly and I’m still not convinced I’ve got it quite right yet. Currently working on quinoa, açaí and skyr.
Best prepared the day before so you can let that chicken bathe in the herby and lemony marinade overnight. A great recipe if you’re experiencing post-holiday blues and want to pretend you’re not at home. If you want to make this veggie or fit for a meat-free Monday, simply switch out the chicken for halloumi. When ready, serve with flat breads, a dollop of garlic mayo, salad and pickled red cabbage.
If you’ve got any extra chicken that needs eating, here’s a few more dinner recipes to help transform tea time:
- Pesto and cream cheese stuffed chicken
- Sticky orange chicken tray-bake
- Prawn and chilli linguine
- Pan-fried skate wing with white wine, shallot and caper potato salad
If you have any chicken skin that needs using, my crispy chicken skin fries but be a lovely little salty accompaniment to your gyros.
Ingredients
- 4-6 free range boneless and skinless chicken thighs
- 3 tbsp Greek yogurt
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1 tsp ground cinnamon
- 2 tsp dried chilli flakes
- 1 tsp flakey salt
- Good twist of black pepper
- Juice of half a lemon
- Drizzle of olive oil
- 1 potato to stab the skewers into
- 2 metal or wooden (soaked) skewers
Method
- Mix all of the ingredients in a bowl and make sure the chicken is well coated. Cover and leave in the fridge for a minimum of 1 hour, but overnight is preferred.
- When you're ready, remove the meat from the fridge and leave to come to room temp for around 15-30 mins then preheat the oven to 175°C Fan/375°F/Gas Mark 5.
- Level off the potato or split it into two and place in a baking tray. Pierce with the skewers.
- Take the chicken thighs and push through the skewers one on top of the other, then any marinade left in the bowl just slather that on top.
- Cover the tray with foil. Avoid touching the foil to the chicken as it sticks together.
- Place in the oven for 50 minutes then remove the foil and baste the beast, turn the oven up to 190°C fan and cook for a further 15 minutes to get some colour of the outside.
- Once ready serve with flat breads, bit of garlic mayo, salad and pickled red cabbage.