Chicken Gyros Kebabs

Recipe tags

• Dinner
• Greek

Ingredients

• 600 g Mini Chicken Breast Fillets
• 1 tsp Paprika
• 0.5 tsp Onion Granules
• 600 g Frozen Chips
• 1 bag Crunchy Salad
• 1 item Red Onion
• 200 g Tzatziki
• 3 tbsp Greek Yoghurt
• 0.5 tsp Ground Cumin
• 1 tsp Pepper
• 2 items Tomatoes
• 2 tbsp Olive Oil
• 1.5 tsp Dried Oregano
• 0.5 tsp Garlic Granules
• 1 tsp Salt
• 4 items Greek Flatbreads
• 100 g Feta Cheese
• 1 tbsp White Wine Vinegar

Method

1. Put the Greek yoghurt, paprika, 1 teaspoon dried oregano, cumin, garlic granules, onion granules, 0.5 teaspoon salt and 0.25 teaspoon black pepper into a large bowl and mix together. Add the chicken mini breast fillets and turn until well coated. Cover and leave to marinate in the fridge for at least 10 minutes but longer if you have time.
2. Preheat the oven and cook the frozen chips according to the packet instructions until crisp and golden.
3. While the chips cook, roughly shred the lettuce, slice the tomatoes and peel and thinly slice the red onion. Add them to a bowl. Mix the olive oil, white wine vinegar, 0.5 teaspoon dried oregano and a pinch each of salt and black pepper, then drizzle over the salad and toss gently.
4. Heat a large frying pan or griddle pan over a medium-high heat. Add the marinated chicken and cook for around 4-5 minutes on each side, turning as needed, until golden on the outside and cooked right through.
5. Warm the Greek flatbreads in the oven for the final 2-3 minutes of the chip cooking time. Crumble the feta cheese ready for serving.
6. Divide the warm flatbreads between four plates and add the dressed salad. Scatter the feta over the salad, then add the chicken and crispy chips. Serve with a generous spoonful of tzatziki.

Notes

• Juicy Greek-style chicken served with crispy chips, warm flatbreads, fresh salad, salty feta and plenty of tzatziki. It’s an easy, colourful dinner that feels like a takeaway night, but is simple enough to make at home.

Tips

• If you have time, marinate the chicken for a few hours rather than just 10 minutes for even more flavour.
• Don’t overcrowd the frying pan. Cook the chicken in two batches if needed so it browns rather than steams.
• Keep an eye on the flatbreads when warming them. They only need a couple of minutes or they can become crisp rather than soft.

Swaps and substitutes

• Greek flatbreads: Pitta breads or tortilla wraps can be used instead.
• Tzatziki: Use a yoghurt and cucumber dip if that’s easier to find.
• Crunchy salad: Romaine, little gem or iceberg all work well.
• Frozen chips: Swap for potato wedges or fries.

Equipment and cleaning

• A large frying or griddle pan makes cooking the chicken easier, but a standard non-stick frying pan is absolutely fine.
• The yoghurt marinade can stick slightly as the chicken cooks, so let the pan cool a little before soaking it in warm soapy water. Avoid trying to scrub it while it is still very hot.
• Using the same bowl to make the marinade and coat the chicken keeps washing up down, but because it has held raw chicken, wash it thoroughly before using it for anything else.

No-waste tips

• Unused Greek yoghurt: Use it for another marinade, with fruit for breakfast or stirred into a curry.
• Remaining feta: Crumble it over salads, pasta, roasted vegetables or eggs.