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Greek chicken gyros with yoghurt sauce
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Prep Time:
220 minutes
Cook Time:
15 minutes
Total Time:
235 minutes
Elevate your chicken with homemade flatbread or convenient store-bought pita or souvlaki wraps for a quick and delicious meal upgrade.
Ingredients:
  • 2 (600g total) chicken breast fillets, sliced
  • 187.50 ml Greek Style Yoghurt
  • 20.00 ml dried oregano
  • 42.00 gm lemon juice
  • 1 large tomato, seeded, diced
  • 1 Lebanese cucumber, seeded, diced
  • 1/2 Lebanese cucumber
  • 125.00 ml plain Greek-style yoghurt
  • 1/2 garlic clove, crushed
  • 10.60 gm lemon juice
  • 300.00 gm self-raising flour
  • 1.20 gm salt
  • 312.50 ml plain Greek-style yoghurt
Instructions:
  • In a zip-top bag, combine chicken, yoghurt, oregano, and lemon juice. Season with salt and pepper. Seal the bag and massage the chicken to ensure it's evenly coated. Refrigerate for at least 3 hours or overnight.
  • Prepare the Yogurt Sauce by grating cucumber and squeezing out excess liquid. Combine with yogurt, garlic, and lemon juice in a bowl. Season with salt and pepper, cover, and chill until ready to use.
  • To prepare the Flatbread, simply combine flour and salt in a bowl. Stir in the yoghurt until a dough forms. Transfer the dough to a lightly-floured surface and knead for 3 minutes until smooth. Place the dough back in the bowl, cover with plastic wrap, and let it rest for 20 minutes.
  • Divide the dough into 4 equal portions and shape them into balls. Roll each ball out on a lightly floured surface to create 4mm-thick rounds. Layer the rounds between sheets of baking paper to prevent sticking, and cover with plastic wrap to keep them from drying out.
  • Preheat the oven to 100C/80C fan-forced. Heat 1 teaspoon of oil in a cast iron frying pan or on a barbecue hotplate over medium-high heat. Add one flatbread to the pan and cook for 1 minute until charred. Flip and cook for another 45 seconds until charred. Transfer to a baking tray and cover loosely with foil to keep warm. Repeat with the rest of the flatbreads, adding 1 teaspoon of oil before each batch.
  • Remove marinated chicken from excess marinade and discard the marinade. Heat the remaining oil in a hot frying pan and add the chicken. Sear and cook for 3 minutes, ensuring both sides are browned and fully cooked. Present the chicken on a serving plate. Combine tomato and cucumber in a serving bowl.
  • Spread a flavorful chicken and tomato mixture on flatbreads and pair with a creamy yogurt sauce.

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