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Ingredients
Marinated chicken
| 400 g g | chicken chicken | ||
| diced | |||
| 1 | lemons lemon | ||
| 2 tbsp tbsp | oil oil | ||
| 0.25 tsp tsp | paprika paprika | ||
To serve
| Greek yoghurt Greek yoghurt | |||
| 0.5 packs pack | mint mint | ||
| chopped | |||
| 0.5 packs pack | dill dill | ||
| chopped | |||
| 4 | pitta breads pitta bread | ||
| 0.5 | iceberg lettuces iceberg lettuce | ||
| shredded | |||
| 0.5 | red onions red onion | ||
| finely sliced | |||
| 2 | tomatoes tomato | ||
| diced | |||
Gyros-style pitta pocket
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0:20
min
(57)
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.
