Greek Chicken Gyros

There is something so satisfying about this Greek street food and so many of you seem to agree with me! Even my husband, who claims not to like tzatziki, absolutely loves these gyros. A lot of gyros often include fries, I decided to take it one step further and added halloumi fries because they are so quick and easy to make and taste delicious. For the flatbreads, you’ll need pretty large ones, these ones that I used you can find in Morrisons and also in Roots and Fruits on Great Western Road.

Greek Chicken Gyros

Ingredients (serves 2-3)
For the chicken marinade:
500g skinless, boneless chicken thighs
170g Greek yoghurt
Juice of 1 lemon
2 tsp white wine vinegar
2 tsp extra virgin olive oil
4 cloves crushed garlic
1 tsp each of oregano, ground cumin, ground coriander and paprika
Pinch of cayenne pepper
Salt & pepper

For the tzatziki:
50g cucumber
300g Greek yoghurt
3 cloves crushed garlic
Juice of 1 lemon
1 tbsp extra virgin olive oil
Salt & pepper

For the halloumi fries:
225g block halloumi
50g plain flour
1 tsp za’tar
1 tsp paprika
Oil for frying

To serve:
Flatbreats
Red onion, sliced
Tomatoes, sliced

Method
1. Start by making the chicken marinade by combining all the marinade ingredients in a bowl, stirring to combine. Add the chicken thighs and make sure they are well coated, then cover and leave to marinade in the fridge for as long as you can. Overnight would be ideal, but you could marinade them first thing in the morning for dinner the same night.
2. Meanwhile, make the tzatziki. Grate the cucumber, then place in a couple of sheets of kitchen roll and squeeze out the excess water. Place in a bowl and add the yoghurt, garlic, lemon and EVOO. Stir to combine, taste, and add salt and pepper to taste. Place in the fridge.
3. When you’re ready to cook, preheat your grill to its highest setting, take the tzatziki out to get to room temperature and slice up your red onion and tomato. Put some oil into a deep fat fryer or a large, deep saucepan, to heat up for the halloumi fries.
4. Place the chicken on a grill tray and cook under the grill for 5-10 minutes on each side until nice and charred, then cut into rough pieces. While it cooks, cut the block of halloumi into fries (do NOT pat the halloumi dry, you need the water to help the flour stick). Toss the fries in the flour mixed with the za’tar and paprika, then cook in the hot oil for a couple of minutes until golden brown and drain on kitchen paper.
5. Warm up your flatbreads, spread some tzatziki on each one, then top with the red onion, tomato, chipped chicken and halloumi fries. Wrap them up and devour in a matter of seconds. Remember to tag me @theglasgowdiet on Instagram if you make them!


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