Easy Chicken Gyros

Charmaine Lu -

  • 1kg chicken thigh fillets, skin and bones removed
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 120g Greek yoghurt
  • 4 crushed garlic cloves
  • 2 lemons, zest only
  • 2 tsp smoked paprika
  • 2 tsp dried oregano
  • Flatbreads and hummus, to serve
  • Place the thigh fillets between 2 sheets of baking paper and bash until 1cm thick. Mix the remaining ingredients in a large bowl and season well, then coat the chicken in the marinade and pop in the fridge to infuse overnight.
  • When ready to cook, thread the chicken between 2 metal skewers and barbecue over a medium heat for 50 mins or so, turning regularly. Slice the meat and stuff into flatbreads with some spiced hummus to serve. Lush!
75 mins
8 serving