Chicken Gyro

Recipe by Lucy Heaver and Aisling Coughlan

Photos by Chris Middleton
Think outside the box with your sandwiches by whipping up some gyros.
Featuring a healthy mix of protein and vegetables wrapped in warm pita bread, this recipe offers both nutrition and deliciousness.

Serves 2

14 oz. boneless, skinless chicken breasts or thighs

½ tbsp. olive oil

2 Greek pita breads

1 tomato, diced

2–3 thin slices red onion

2 handfuls shredded lettuce

½ c. tzatziki

½ tsp. dried oregano

½ tsp. smoked paprika

2 tbsp. Greek-style yoghurt

2 tbsp. lemon juice

2 tbsp. olive oil

Instructions:

To make the marinade, combine the ingredients in a bowl, along with a pinch of salt and pepper. If using chicken breast, slice it in half horizontally, so that each breast becomes two thinner pieces. Add to the marinade, mix well to coat then chill in the fridge for 1–2 hours.

Preheat the oven to 340°˚F.

Preheat a barbecue or griddle pan to high and brush with the oil. Drain any excess marinade from the chicken and transfer the chicken to the barbecue. Cook the chicken for 5–8 minutes, turning once, until cooked through. Shred the meat using two forks.

Warm the pita in the oven for 2–3 minutes. Tear two large squares of baking paper, slightly larger than the pita bread.

To assemble, place the pita on the baking paper. Add the tomato, red onion, chicken and lettuce and spoon over several dollops of tzatziki. Tightly roll each gyro in the baking paper and serve.

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