Chicken Gyros with Pita Bread & Tzatziki
My Chicken Gyros recipe is inspired by my love of Greek food and is a dish I eat regularly when on holiday in Greece. This dish will get your tastebuds dancing.
It is super easy to make and my recipe shows you how to make the best homemade Pita Bread and homemade Tzatziki.
Both the Tzatziki and Chicken can be prepared in advance, ideally the night before. The tzatziki can develop a stronger flavour and the longer the chicken can marinade for, the better. It's all about building up those flavours and saves you alot of hassle when it comes to cooking, so by all means plan ahead in advance.
- Pour 250 ml lukewarm water into a jug and add the yeast and sugar. Give it a mix and let it develop for 10 minutes (the mix should bubble slightly).
- Add the flour to a large mixing bowl and stir in the salt. Add 2 tbsps olive oil to the water and then add it to the bowl of flour. Mix with a spoon to form a soft dough before kneading by hand (no need to flour a worktop here, keep it all in the bowl and knead for 5 minutes).
- Cover the bowl with clingfilm or a warm damp tea towel and place and let the dough rise for an hour.
- Portion the dough into 4 pieces and roll out onto a floured surface. Dont make them too thin as you want them nice and fluffy. Try and aim for about 1 cm thick.
- Place them on a smoking hot, lightly oiled griddle pan and toast them for a couple of minutes either side. Remove and keep warm until ready for serving.
- Place the boneless chicken thighs on a chopping board and flatten them out, cutting them into roughly 2-3 portions per thigh.
- Place the thigh portions in a bowl and add the juice of 3 fresh lemons, olive oil, oregano and thyme then mix well by hand.
- Cover and refrigerate for 1 hour.
- Remove the chicken from the fridge and carefully slide the meat onto kebab skewers. Alternate chicken and bell peppers (if you use wooden skewers, soak them in water beforehand to prevent them from burning).
- Set your oven grill to 200℃ and grill the chicken for 15 minutes, turning half way.
- Remove from oven and serve hot.
- Roughly grate one whole cucumber and transfer it to a bowl. Cover with a generous sprinkle of sea salt and place to one side for 30 minutes (the salt helps remove the moisture from the cucumber, which is key).
- Place the grated cucumber in a sieve or muslin cloth and squeeze out any excess liquid. Transfer the cucumber to a bowl and stir in greek yoghurt, garlic and herbs.
- Drizzle a little olive oil on top and refrigerate until you are ready to serve.
Once the chicken has been grilled and the pita breads are ready, it is a simple case of assembling the Gyros. I like to add shredded iceberg lettuce, sliced onions and tomatoes. Chips are an optional filling but if you are looking to recreate the ultimate holiday vibe in the comfort of your own home then get those chips involved.