Mediterranean Style Chicken Gyros
by
JAMIE GANNON
Click play to watch Jamie make the recipe
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Yield 4
Prep time
10 MinCook time
15 MinTotal time
25 MinMediterranean Style Chicken Gyros
Level up your weeknight dinners with these Silverbeet and Feta Calzones! Packed with garlicky greens, and creamy fetta, and wrapped in golden, crispy dough, this $10 dinner is a budget-friendly flavour bomb. Perfect for a quick, delicious family meal.
Ingredients
- 4 x 200g RDM dough balls
- 500g chicken thigh
- 1 lemon
- 1 tbsp dried oregano
- 1 tbsp Aleppo pepper/paprika
- ½ bunch flat-leaf parsley, chopped
- 1 large tomato
- ½ iceberg lettuce
- 250g Greek yoghurt
- 1 Lebanese cucumber
- 2 large cloves of garlic, grated, or 1 tbsp crushed
- 200g frozen chips
- 50ml extra virgin olive oil
- Sea salt
- Extra-large potato/foil
- Semolina for dough
Instructions
Tzatziki:
- Grate the cucumber onto a plate. (Tip: A Braun appliance can make this step faster.)
- Place the grated cucumber into a Chux cloth and squeeze out the excess water.
- Add the cucumber, grated garlic, Greek yogurt, and zest of half a lemon to a bowl.
- Mix well, drizzle with olive oil, and set aside in the fridge until ready to serve.
Chicken Kebab/Gyros
- Cut the chicken thighs in half, then into thin medallions about the size of the palm of your hand.
- In a bowl, marinate the chicken with oregano, Aleppo pepper (or paprika), grated garlic, olive oil, salt, and the zest of half a lemon.
- Slice a potato in half and place it flat-side down in a pan or tray. Skewer the potato.
- Carefully thread the marinated chicken onto the skewer, stacking it over the potato base. Place in the fridge until ready to cook.
Cooking the Chicken:
- Preheat the oven to 180°C. Use a Unox Casa probe to cook the chicken until the internal temperature reaches 70°C.
- Once cooked, slice the chicken off the skewer into thin pieces.
Preparing the Dough:
- Preheat a fry pan. Roll out each dough ball with semolina into a size that fits just inside your pan.
- Lightly oil the pan and fry the dough until golden on both sides. Some light charring adds character—don’t worry! Repeat for all dough balls.
Building the Gyros:
- Lay the cooked dough flat and generously layer it with slices of chicken, tzatziki, tomato, lettuce, and cooked chips.
- Fold or wrap the gyros as shown and secure it with Glad Baking Paper for easy handling.
Serve and Enjoy:
- Serve immediately and enjoy this hearty, flavour-packed meal.
Notes
Pro Tip: For best results, marinate overnight in the fridge. A few hours will also work if short on time.
No Unox? Use a manual meat thermometer, available at most supermarkets.
