Lamb
Gyros is a traditional Greek dish with meat (pork, chicken or lamb) wrapped in a flatbread with salad ingredients and tzatziki sauce. We have transformed the gyros into a dressed salad with chicken and crispy croutons.
Gluten friendly option - bread rolls are replaced with 400g baby potatoes.
Gluten friendly option - bread rolls are replaced with 400g baby potatoes.
1. Set oven to 220ºC, grill.
Combine 2 tbsp yoghurt, 1 tbsp oil, 1 tsp oregano, 1 tsp paprika, 1/2 tsp cinnamon (optional), 1 crushed garlic clove, salt and pepper. Add chicken strips to marinade.
2. Tear bread into large croutons, toss with 2 tbsp olive oil and 1 tsp oregano on a lined oven tray, season with salt. Cook in the oven for 5 minutes or until golden and crunchy. Set aside on a plate, reserve tray and baking paper.
3. In the meantime, grate 1/2 cucumber and squeeze to remove excess liquid. Combine with remaining (160g) yoghurt and 1 crushed garlic clove. Season with salt and pepper to taste.
4. Spread chicken over the lined baking tray. Cook in the oven for 10 minutes, turning halfway, or until golden and cooked through.
5. Dice remaining cucumber, capsicum and tomatoes, chop lettuce. Toss together with olives, mint leaves, 1 tbsp olive oil, 1/2 tbsp vinegar, salt and pepper.
6. Serve chicken strips with salad, top with croutons and accompany with tzatziki.
Notes:
Cook the chicken in a frypan if preferred.
Gluten friendly option - bread rolls are replaced with 400g baby potatoes.
Quarter and toss with oil, 1/2 tsp oregano, salt and pepper on the lined oven tray (step 2). Roast for 15 minutes, add chicken (step 4) and cook for further 10 minutes or until golden and tender.
Combine 2 tbsp yoghurt, 1 tbsp oil, 1 tsp oregano, 1 tsp paprika, 1/2 tsp cinnamon (optional), 1 crushed garlic clove, salt and pepper. Add chicken strips to marinade.
2. Tear bread into large croutons, toss with 2 tbsp olive oil and 1 tsp oregano on a lined oven tray, season with salt. Cook in the oven for 5 minutes or until golden and crunchy. Set aside on a plate, reserve tray and baking paper.
3. In the meantime, grate 1/2 cucumber and squeeze to remove excess liquid. Combine with remaining (160g) yoghurt and 1 crushed garlic clove. Season with salt and pepper to taste.
4. Spread chicken over the lined baking tray. Cook in the oven for 10 minutes, turning halfway, or until golden and cooked through.
5. Dice remaining cucumber, capsicum and tomatoes, chop lettuce. Toss together with olives, mint leaves, 1 tbsp olive oil, 1/2 tbsp vinegar, salt and pepper.
6. Serve chicken strips with salad, top with croutons and accompany with tzatziki.
Notes:
Cook the chicken in a frypan if preferred.
Gluten friendly option - bread rolls are replaced with 400g baby potatoes.
Quarter and toss with oil, 1/2 tsp oregano, salt and pepper on the lined oven tray (step 2). Roast for 15 minutes, add chicken (step 4) and cook for further 10 minutes or until golden and tender.
Natural Yoghurt 200g
Chicken stir-fry strips 600g
Wholemeal Bread rolls 2-pack
Continental Cucumber 1
Green capsicum 1
Tomatoes 3
Baby cos lettuce 1
Green olives 1/2 jar
Mint 1/2 bunch
From your pantry:
olive oil + oil for cooking, salt, pepper, 2 garlic cloves, dried oregano, ground paprika + cinnamon (optional), red or white wine vinegar
Chicken stir-fry strips 600g
Wholemeal Bread rolls 2-pack
Continental Cucumber 1
Green capsicum 1
Tomatoes 3
Baby cos lettuce 1
Green olives 1/2 jar
Mint 1/2 bunch
From your pantry:
olive oil + oil for cooking, salt, pepper, 2 garlic cloves, dried oregano, ground paprika + cinnamon (optional), red or white wine vinegar
