Greek Gyros

On this occasion, I’ve been able to get my sandwich fix in the disguise of dinner so immediately Greek chicken gyros is in my good books. In reality, when you look up Greek gyros, it resembles the donner kebab more than anything. However in this version, found on RecipeTin Eats, the sandwich is a lot healthier and tastes it too; a perfect accompany to a spring evening! The tzatziki in particular makes this dish seem very light and fresh. Just remember to let the chicken marinate throughout the day perhaps whilst you’re at work or going about your daily duties.

Ingredients (makes 4)

4 chicken breasts

For the marinade:
3 tsp white wine vinegar (or red wine or apple cider vinegar)
3 tbsp lemon juice
1 tbsp extra virgin olive oil
3 tbsp Greek yoghurt
1½ tbsp dried oregano
A pinch of salt and black pepper

For the tzatziki:
1 whole cucumber (ordinary lebanese cucumber)
5 tbsp plain Greek yoghurt
2 tsp white wine vinegar (or red wine or apple cider vinegar)
1 tbsp lemon juice
1 tbsp extra virgin olive oil (or more if you want richer)
A pinch of salt and black pepper
To Serve:
4 flat breads
Method:
1. Place the marinade ingredients in a oven dish with the chicken, ensuring the chicken is fully coated. Leave the chicken to marinade overnight or around 8 hours.
2. Set the oven to 200° and whilst this heats make the tzatziki.
3. Cut the cucumber in half lengthwise and scrape out the inside. Grate the cucumber then wrap the shavings in kitchen towel or a tea towel and squeeze to remove liquid.
4. Place the cucumber in a bowl and mix in the remaining ingredients.
5. Cook the chicken still in its marinade in the oven for 25 – 30 mins until it is white inside but still moist.
6. Slice the chicken into chunks and arrange down the centre of a flatbread. Top with tzatziki and folder the flatbread intro a wrap. Serve with salad and cous cous.
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