The same layered spices and crisp outside of classic gyros, but with chicken: lighter, and THE alternative for anyone who doesn’t eat pork. Just as indispensable in a warm pitta with tzatziki.
Chicken gyros
Chicken gyros
Method
01
Marinate
Cut the chicken thigh into thin slices. Mix the olive oil, lemon juice, garlic, oregano, paprika, cumin, salt and pepper to a marinade. Mix the meat through well, cover and marinate in the fridge for at least 4 hours, preferably overnight.
02
Fry
Heat a large frying pan or griddle pan without extra fat over a high heat. Fry the chicken in batches, so that it browns rather than stews, until golden brown with crisp edges and a core temperature of approx. 74 °C.
03
Chop
Roughly chop the fried meat into smaller pieces, as from a real rotating spit.
04
Serve
Fill a warm pitta with the chicken, tzatziki, tomato, red onion and a few chips.
Tips & notes
Chicken thigh stays much juicier than chicken breast when cooked over a high heat; don't use breast fillet if you want to avoid dry meat. Fry in small batches: too much meat in the pan at once makes it stew instead of sear. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Thread the meat onto skewers and grill on the barbecue for extra smoky flavour.
- Add a pinch of cinnamon to the marinade for a subtle, warm undertone.
Contains:
Gluten
Milk
Serve with
| Calories | 504 kcal |
|---|---|
| Protein | 39 g |
| Carbohydrates | 4 g |
| Fat | 37 g |
| Fibre | 2 g |
Estimated values, calculated from standard nutritional values per ingredient.
