Mediterranean Chicken Gyro with Greek Salad and Tzatziki «»
By Nicole
9th July 2024
Photographer: Nicole Windas
Photographer: Nicole Windas
Photographer: Nicole Windas
Photographer: Nicole Windas
Diet: Gluten Free, Nut Free, Soy Free Serves: 6
Description
We must have had this dish every lunch this week and we’re not afraid to say it!
Indulge in the flavours of the Mediterranean with this garlic chicken gyro. Tender, marinated chicken bites are served on a warm flatbread, topped with a refreshing Greek salad, peppery rocket, and creamy tzatziki sauce. Fresh mint and coriander add a burst of herbaceous delight, making each bite a perfect harmony of savoury and fresh. This gyro-style meal is not only delicious but also a vibrant, satisfying option for any meal.
We made the chicken marinade and whipped together the greek salad in a large bowl on a Sunday night, which made food prep for the week ahead an absolute dream!
This dish is absolutely full of flavour and highly nutritious and well balanced! You will certainly feel like you’ve been to Greece when indulging in this super tasty Gyro dish!
Note. If you are Pescatarian, then simply replace the chicken for salmon fillets (if making 6 servings then use 5 salmon fillets and coat in the marinade, keeping the fillets whole. Then put the fillets in the oven or fry in a pan until cooked. Following this, remove and discard the skin and flake the salmon over the flatbreads).
Ingredients
600g chicken breast (chopped into bite sized chunks) (If you are pescatarian then use 5 salmon fillets as mentioned above instead)
6 Wholemeal Flatbreads (or gluten-free alternative if gluten-free)
6 small handfuls of rocket (optional)
Chicken Marinade
Juice and pulp of 2 lemons (we use a juice reamer in order to get the pulp with the juice)
4 tbsp oregano
1 tbsp olive oil
1 tsp sea salt flakes (We use garlic sea salt flakes)
4 large garlic cloves (grated)
1 tbsp cumin
1 tbsp ground coriander
2 tsp cayenne pepper
Greek Salad Topping
250g cherry tomatoes (quartered)
350g cucumber (one whole cucumber with the skin peeled off. Then sliced in half, de-seeded with a teaspoon and then cut into thick slices)
First we want to combine all of the marinade ingredients together in a bowl along with your bite-sized chicken pieces. Give it a good mix and ensure the chicken pieces have been fully coated in the marinade. Cover of the bowl with a lid or clingfilm and store in the fridge for 2 hours or overnight. (If you want to cook and eat this dish immediately you can still do this, we simply like to marinade overnight so that the chicken has chance to absorb more of the spices and flavour).
When it comes to the point you want to eat your dish then mix all of the greek salad ingredients in a large bowl and set to one side.
Take the chicken marinade our of the fridge and fry the chicken pieces on a medium to high heat with some olive oil for 5-8 minutes (until cooked and brown on all sides).
Heat the flatbreads in the oven or one at a time over a hot frying pan then serve the flatbreads onto a plate each.
Top each flatbread with the cooked chicken pieces, along with two large heaped serving spoons of the greek salad and a handful of rocket (if using).
Drizzle on top heaped tablespoon each of the Tzatziki and chilli sauce (if using).
Lastly sprinkle on top the chopped coriander and mint leaves and enjoy!
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