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Ingredients
Marinated chicken
| 400 g g | chicken chicken |
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| diced | |||
| 1 | lemons lemon |
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| 2 tbsp tbsp | oil oil |
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| 0.25 tsp tsp | paprika paprika |
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To serve
| Greek yoghurt Greek yoghurt |
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| 0.5 packs pack | mint mint |
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| chopped | |||
| 0.5 packs pack | dill dill |
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| chopped | |||
| 4 | pitta breads pitta bread |
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| 0.5 | iceberg lettuces iceberg lettuce |
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| shredded | |||
| 0.5 | red onions red onion |
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| finely sliced | |||
| 2 | tomatoes tomato |
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| diced | |||
Gyros-style pitta pocket
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0:20 min
(46)
Method
This chicken recipe is inspired by the traditional Greek dish gyros, a filling sandwich loaded with hot meat, salad and sauces and served in a flat bread or pitta. You can cook the chicken skewers under a grill, or try using your barbecue for an extra hit of smoky flavour.
- Mix the chicken with the lemon juice, oil and paprika. Thread onto skewers and cook, turning frequently, under a medium high grill for 12 - 15 minutes till cooked through.
- Meanwhile, prepare the yoghurt sauce. Mix the fresh herbs through the yoghurt and season to taste. Toast the pittas until golden and puffy.
- Remove the chicken from the skewers and load into toasted pittas with the shredded lettuce, red onion, tomato and a dollop of yoghurt sauce.
