Who doesn’t love a Greek Gyros?
I always head straight for this traditional Grecian goodness at food markets; the salty olives, herby chicken and sharp tzatziki, it’s a delicious balance of flavours. And absolutely anything with halloumi has my vote.
This week, I attempted to make my own Greek Chicken Gyros recipe at home. Despite the poor presentation, it actually went down a storm. Plus, it was really simple so I thought I’d still share it with you lovely lot.
The chicken is best marinated overnight or at least 2-3 hours before you cook it if you have time. The flatbreads dough needs a 30 minute rest too, so this is a good one to prep on a Saturday morning ready for a Proper Scrumptious weekend tea – put away that takeaway menu sista!
I made my own flatbreads from my Blackened Cod and Avocado Puree Flatbread recipe, but you could just pick some up from the shop. It would work with tortilla wraps or pittas too.
It’s the same story for the tzatziki; you can easily pick up a pot in most supermarkets if you’d rather not make it from scratch. In case you do though, I’ve include the flatbread and tzatziki recipe for you too.
This recipe will make four flatbreads and enough filling to stuff the lot. Here’s what you’ll need:
- 2-3 chicken breasts
- 225g halloumi
- 1 gem lettuce
- handful of black and green olives, pitted and sliced
- 250g greek yoghurt
- 4 tablespoons of olive oil
- Handful of finely chopped oregano
- 4-5 finely chopped mint leaves
- 4-5 sprigs of fresh coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1 teaspoon of cinnamon
- 4 crushed garlic cloves
- Juice of 1 lemon
- Salt and pepper
- 200g plain flour, extra for dusting
- 1/2 tsp salt
- 100ml water
- 1 tbsp oil
- Half a cucumber, deseeded and grated
- 150g of greek yoghurt
- Bunch of fresh mint, finely chopped
- 2 crushed garlic cloves
- Juice of half a lemon
Firstly, slice your chicken into quite thin, long slices before you get cracking with the marinade.
The marinade is so simple. Honestly, just bang all the ingredients in a bowl and give it a really good mix. Once stirred, coat your chicken in the sauce, cover the bowl and pop in the fridge. The longer you leave it, the better.
You can even make the tzatziki ahead of time too. To do this, start with halving the cucumber and deseed it. Using a spoon just scrape out the soft middle bit of the cucumber.
Then, finely grate the cucumber into a sieve. The idea is to get as much water out of the cucumber as possible so squeeze out as much as you can.
Once you’ve squeezed, simply add the remaining ingredients. Stir, season and set aside for later.
To start the homemade flatbread recipe, add the flour and salt into a mixing bowl, gradually add the water to create a dough. Then, add your oil. Dust your worktop with a sprinkling of flour and work the dough for about five minutes.
Once you’ve got a lovely smooth and non-sticky dough, wrap in clingfilm and leave to rest in room temperature for at least 30 minutes. It’s always better to rest your dough, but it’s not essential. You can get to work cooking these straight away if you like.
When you’re ready to start putting all of the elements together and cooking your marinated chicken, turn the oven on to a low heat of 150 degrees. This is to keep your flatbreads warm whilst you pan fry the chicken.
Take your dough and cut into four pieces. Roll each peice into a ball and flatten with a rolling pin and work into a 0.5cm thick circle.
Heat a small amount of oil on a medium heat and cook your flatbread dough circles for around a minute on each side. They may puff up but just flatten them down with a spatula. Each side should start to grow beautiful golden brown circles.
Done? Cracking. Pop them onto a tray and put them into the bottom of the oven to keep warm.
Add a teaspoon of olive oil into a non-stick frying pan and cook on a medium heat again. Then, add in your chicken and cook slowly until entirely white in the centre.
Whilst your chicken is cooking, slice your cheese into long slices about 1cm thick. You should get around 6 slices out of a standard block of halloumi.
In a second pan, add a splash of oil again and turn the heat on low. Add the halloumi on cook for about 3 minutes on each side until golden brown.
Remove the halloumi and chicken from the heat and it’s time to assemble your gyros!
Flatbread first, a good dollop of tzatziki, I added a couple of gem lettuce leaves, topped with the chicken, sliced olives and finally, the crispy grilled halloumi.
There you have it, a super tasty Chicken Greek Gyros recipe that I promise will be worth every minute or prep.
Let me know if you give this a try and please, share it with your mates on Twitter!
You can follow me whilst you’re on too, @ProperScrummy.
Lots of love, LB x