8 boned chicken thighs
300g yogurt
20g Dijon mustard
2 lemons
Zest of two lemons
12g salt
1 tsp lemon juice
1 tsp red wine vinegar
4 cloves of garlic, finely chopped
Large pinch of cumin, oregano, paprika, and cinnamon
200g plain thick yoghurt
1 tbsp dill, roughly chopped
3 finely chopped garlic cloves
Zest and juice of 1 lemon
Dashes of Tabasco
Large pinch of sugar
10g salt
Large pinch of cayenne
10 mint leaves, cut into chiffonade
1 green jalapeno chili, finely chopped
½ grated cucumber (with seeds removed.) Pat the cucumber once grated to remove and excess water.
Mix all the ingredients together, then add the chopped herbs and grated cucumber.
Add the chicken and marinade ingredients to a large freezer bag and squeeze to move and mix all the ingredients around, then transfer the bag to the fridge and marinate for 6-12 hours.
Thread the marinated chicken thighs onto a Vertical Gyro Spit Plate, rotating each one opposite from the last. Cover the top thigh with a small piece of foil to prevent burning. Place the gyro plate in the oven and add water or stock to the base of the plate for the sauce, and then baste this as it cooks.
Bake for 45-60 minutes at 160c or until fully cooked.
2 pitta bread
6 vine tomato, cut into cubes
Iceberg lettuce, shredded
Cooked chicken
Tzatziki
Dried oregano leaves
Ripped fresh mint leaves
Few sprigs of dill
Seasoning
Grill the pitta bread on the barbecue, open it up and then fill with the lettuce, diced tomato, season, add the oregano.
Add a little Tzatziki, the chicken, more Tzatziki, then finish with mint & dill.
8 boned chicken thighs
300g yogurt
20g Dijon mustard
2 lemons
Zest of two lemons
12g salt
1 tsp lemon juice
1 tsp red wine vinegar
4 cloves of garlic, finely chopped
Large pinch of cumin, oregano, paprika, and cinnamon
200g plain thick yoghurt
1 tbsp dill, roughly chopped
3 finely chopped garlic cloves
Zest and juice of 1 lemon
Dashes of Tabasco
Large pinch of sugar
10g salt
Large pinch of cayenne
10 mint leaves, cut into chiffonade
1 green jalapeno chili, finely chopped
½ grated cucumber (with seeds removed.) Pat the cucumber once grated to remove and excess water.
Mix all the ingredients together, then add the chopped herbs and grated cucumber.
Add the chicken and marinade ingredients to a large freezer bag and squeeze to move and mix all the ingredients around, then transfer the bag to the fridge and marinate for 6-12 hours.
Thread the marinated chicken thighs onto a Vertical Gyro Spit Plate, rotating each one opposite from the last. Cover the top thigh with a small piece of foil to prevent burning. Place the gyro plate in the oven and add water or stock to the base of the plate for the sauce, and then baste this as it cooks.
Bake for 45-60 minutes at 160c or until fully cooked.
2 pitta bread
6 vine tomato, cut into cubes
Iceberg lettuce, shredded
Cooked chicken
Tzatziki
Dried oregano leaves
Ripped fresh mint leaves
Few sprigs of dill
Seasoning
Grill the pitta bread on the barbecue, open it up and then fill with the lettuce, diced tomato, season, add the oregano.
Add a little Tzatziki, the chicken, more Tzatziki, then finish with mint & dill.
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