Greek chicken gyros with yoghurt sauce

Greek chicken gyros with yoghurt sauce


Homemade flatbread really takes the chicken and yoghurt sauce to the next level! But if you’re pressed for time, just pop a packet of pita bread in your shopping trolley – or even better, souvlaki wraps if you can find them.

The ingredient of Greek chicken gyros with yoghurt sauce

  1. 2 (600g total) chicken breast fillets, sliced
  2. 3/4 cup Tamar Valley Greek Style Yoghurt
  3. 1 tablespoon dried oregano
  4. 2 tablespoons lemon juice
  5. 2 tablespoons extra virgin olive oil
  6. 1 large tomato, seeded, diced
  7. 1 Lebanese cucumber, seeded, diced
  8. 1/2 Lebanese cucumber
  9. 1/2 cup plain Greek-style yoghurt
  10. 1/2 garlic clove, crushed
  11. 2 teaspoons lemon juice
  12. 2 cups self-raising flour
  13. 1/2 teaspoon salt
  14. 1 1/4 cups plain Greek-style yoghurt

The instruction how to make Greek chicken gyros with yoghurt sauce

  1. Place chicken, yoghurt, oregano and lemon juice in a snap-lock bag. Season. Seal bag. Massage chicken to coat in marinade. Refrigerate for 3 hours or overnight.
  2. Make Yoghurt Sauce: Coarsely grate cucumber and squeeze to remove excess liquid. Place in a bowl. Add yoghurt, garlic and lemon juice. Season with salt and pepper. Cover. Refrigerate until required.
  3. Meanwhile, make Flatbread: Whisk flour and salt in a bowl. Add yoghurt. Mix to form a dough. Turn out onto a lightly-floured surface. Knead for 3 minutes or until smooth. Return to bowl. Cover with plastic wrap. Set aside for 20 minutes to rest.
  4. Divide dough into 4 equal portions. Roll each portion into a ball. Roll out on a lightly-floured surface to form 4mm-thick rounds. Layer rounds between sheets of baking paper to prevent sticking. Cover with plastic wrap to prevent drying out.
  5. Preheat oven to 100C/80C fan-forced. Heat 1 teaspoon oil in a cast iron frying pan or on a barbecue hotplate over medium-high heat (see note). Place 1 flatbread in pan. Cook for 1 minute or until charred (see note). Turn. Cook for a further 45 seconds or until charred. Transfer to a baking tray. Cover loosely with foil. Place in the oven to keep warm. Repeat with remaining flatbreads, adding 1 teaspoon oil to the pan between each batch.
  6. Drain chicken from marinade. Discard marinade. Heat remaining oil in the frying pan over high heat. Add chicken. Cook, turning, for 3 minutes or until browned and cooked through. Transfer to a serving plate. Toss tomato and cucumber in a serving bowl.
  7. Fill flatbreads with chicken and tomato mixture. Serve with yoghurt sauce.

Nutritions of Greek chicken gyros with yoghurt sauce

fatContent: 766.712 calories
saturatedFatContent: 31.1 grams fat
carbohydrateContent: 14.4 grams saturated fat
sugarContent: 65 grams carbohydrates
cholesterolContent: 52.7 grams protein
sodiumContent: 129 milligrams cholesterol

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