Gyros (pronounced yee-ros) is the ultimate Greek street food. Chicken is cooked on a vertical rotisserie and served in flatbread. You'll replicate this little technique with a hack that involves rolling the chicken breast into a tight cigar-shape, so you're still left with a juicy and flavourful meat. Served with tzatziki, salad and chips.
Prep Time
35 min
Cuisine
Greek
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1 Greek-style yoghurt pot (150g)<span class="strong">†</span>
1 large British chicken breast fillet
1 tbsp dried oregano
300g potatoes
4 wholemeal pittas<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
391 kJ 92 kcal
2991 kJ 707 kcal
Fat of which saturates
1.6 g 0.7 g
12.2 g 5.5 g
Carbohydrate of which sugars
12.4 g 1.7 g
94.9 g 12.9 g
Fibre
2.1 g
15.8 g
Protein
7.3 g
55.7 g
Salt
0.16 g
1.23 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Place your hand flat onto the chicken breast[s]
Slice in half as if you were cutting a burger bun, so you are left with two thinner pieces of chicken
Lay a sheet of cling film or greaseproof paper over the chicken breast halves and bash the chicken with a rolling pin to an even thickness throughout
2
Roll the lemon[s] with your hand on a hard surface (to release more juice!) and cut in half
Combine half of the Greek-style yoghurt (you'll use the rest later!), driedoregano and the juice of 1/2 [1]lemon in a large bowl with a large drizzle of olive oil and a generous pinch of salt and pepper
Add the chicken and give everything a good mix up
3
Add the chicken to a baking tray (use tin foil to avoid mess!) and roll each flattened piece up tightly to form a cigar shape
Put the tray in the oven for 20-25 min or until the chicken is cooked through - this is your chicken gyros
4
Meanwhile, cut the potatoes (skins on) into chips
Add them to a baking tray with a drizzle of vegetable oil and a generous pinch of salt
Put the baking tray in the oven and cook for 20-25 min or until they're golden and crispy
5
Meanwhile, cut the cucumber in half, scrape out the inner seeds with a teaspoon and throw the watery seeds away - grate the remaining cucumber
Peel and finely chop (or grate) the garlic
Cut the remaining lemon into wedges
6
Combine the remaining Greek-style yoghurt with the grated cucumber and chopped garlic (don't like raw garlic? Go easy!) and the juice of 1 [2]lemon wedge[s]
Add 1 tbsp [2 tbsp] olive oil and season with a generous pinch of salt and pepper - this is your tzatziki
7
Cut 4 [8] thin slices from the beef tomato[es]
Chop the remaining beef tomato roughly
Separate the outer gem lettuce leaves and chop the inner core roughly
Combine the chopped beef tomato and inner gem lettucecore with a drizzle of olive oil and a pinch of salt in a bowl
Pop the wholemeal pittas in the oven for 1-2 min or until they're warmed through
8
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Slice the cooked chicken gyros into thin slices, then carefully cut the warmpittas down the seam to open up the pocket (don't cut all the way through!)
Fill each pitta with some of the tzatziki, gem lettuce leaves, slicedbeef tomato and the sliced chicken gyros
Serve with the chips, tomato, lettuce salad and the remaining tzatziki and enjoy!
