Ingredients
600g skinless and boneless chicken thighs
Marinade
- 100g Greek yogurt
- 4 cloves of garlic
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- Zest and juice of 1 lemon
3 tablespoons olive oil
Tzatziki
- 200g strained Greek yoghurt
- ½ cucumber
- 2 cloves of garlic
- 1 tablespoon white wine vinegar
- 2 tablespoons olive oil
1 tablespoon chopped dill and mint
Flatbread
- 350g self-raising flour
- 350g Greek yogurt
- 1 teaspoon baking powder
- 1 teaspoon salt
- Press the chicken thighs between two sheets of baking paper using a rolling pin until they are about 1cm / ½" thick. Place in a baking dish.
- Mix all the marinade ingredients together and pour over the chicken. Mix well and leave in the fridge to marinate for 3 hours or even better overnight.
- The next day, heat a barbecue or grill pan over high heat. Add a little oil, then the marinated chicken, and cook for 7–8 minutes on each side.
- For the flat bread – mix the flour, salt and baking powder in a bowl, then add the yoghurt and mix until a soft dough forms. Leave to rest for 30 minutes, then divide into 6 pieces and roll each into a thin circle. Cook each in a frying pan over a high heat for a minute or two each side. Repeat with the remaining dough. Or, cook on the barbecue.
- For the tzatziki - remove the seeds from the cucumber, grate it and put it in a strainer over a bowl. Sprinkle 1 teaspoon of salt on top and leave for 30 minutes to remove the water. Ball and press the garlic, then mix with the yoghurt and the other ingredients.
- To make the gyros - spread a spoonful of tzatziki on each flatbread, then top with slices of chicken thigh, chopped tomatoes, cucumber and lettuce. Spread a little more tzatziki on top and garnish with thin slices of red onion.
A recipe originally appeared as part of the Prynhawn Da programme.
Recipe by Nerys Howell