GREEK CHICKEN GYROS | QUICK AND EASY GREEK COOKING | KERRY WHELPDALE

Cut chicken into small cubes.

Marinate chicken with 2 heaped tablespoons of Greek yogurt, 3 tablespoons of lemon juice, 2 tablespoons of extra virgin olive oil, 1 tablespoon of red wine vinegar, salt, pepper, and 1 teaspoon of oregano. Ideally marinate overnight or for a couple of hours.

Grate the whole cucumber and squeeze out excess water.

In a bowl, mix 3 tablespoons of Greek yogurt, juice of half a lemon, 3 crushed cloves of garlic, chopped fresh dill, a bit of salt, 2-3 tablespoons of extra virgin olive oil, and 1 tablespoon of red wine vinegar.

Add the drained cucumber to the yogurt mixture and combine well. Cover and refrigerate.

Prepare a Greek salad with chopped baby gem lettuce, tomatoes, red onion, and Greek feta. Season with salt, pepper, and extra virgin olive oil.

Cook the marinated chicken on the barbecue, grill, or in the oven at 200 degrees Celsius for about 20 minutes.

Assemble the gyros by placing salad, cooked chicken, and tzatziki in pre-made pitas.

Equipment Needed

Allergens