Melanie’s Greek Chicken Gyros with Tzatziki

Greek Chicken Gyros with Tzatziki

I had the normal dilemma on what to do with chicken fillet so decided to make something different and settled on Greek Chicken Gyros. Recipe Credit: Akis Petretzikis (Internet)

1 kg boneless skinless chicken thigh fillets

3 garlic cloves, minced
1 tbsp coriander seeds
Zest of one lemon
2 tbsp smoked paprika
1 tbsp dried oregano
½ tbsp dried thyme
1 tsp chili flakes
3 tbsp lemon juice
1 tbsp extra virgin olive oil
3 tbsp Greek yogurt
1 tbsp white wine vinegar
1 tsp salt
Black pepper

1 1/4 cups plain Greek yogurt
2 tsp white wine vinegar
1 tbsp lemon juice
1 tbsp extra virgin olive oil (or more if you want richer)
1 garlic clove, minced
1/2 tsp salt
Black pepper

3 tomatoes, deseeded and diced
3 cucumbers, diced
½ red Spanish onion, peeled and finely chopped
1/4 cup fresh parsley leaves
Salt and pepper

To Serve
4 to 6 pita bread or flatbread (I used Rotis 😊)

In a mortar and pestle or a food processor add the coriander seeds, grated garlic cloves, lemon zest, smoked paprika, chili flakes, oregano and dry thyme.
Mash or beat until very finely ground.
Add salt, pepper, white wine vinegar, extra virgin olive oil, yogurt and the lemon juice. Stir or beat until all of the ingredients are incorporated and the mixture thickens slightly. Set aside and prepare the chicken.
Slice the chicken into thin strips and transfer to a ziplock bag.
Add the marinade and mix until all of the pieces of chicken are completely coated and massage to cover all the chicken in the Marinade.
Marinate for at least 3 hours, preferably overnight turning every few hours (if marinating overnight).
Place a non-stick pan over high heat and let it get very hot until it is smoking.
Add the chicken in batches and sauté for 3-4 minutes, until the chicken is cooked through and golden brown on all sides.
Do not crowd the pan and do not stir often so that the chicken can brown nicely.
If you do, it will release its juices and boil instead of brown.
When ready, add 1 tablespoon of lemon juice.
Stir and transfer to a bowl. Place pan back on heat.
Wipe with some paper towels and repeat the same process.
Let it heat until it is smoking, add another batch of chicken, sauté until golden brown and add 1 tablespoon of lemon juice.

Make the Tzatziki
Cut the cucumber in half lengthwise.
Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater.
Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
Place cucumber in a bowl.
Add remaining ingredients then mix to combine.
Set aside for at least 20 minutes for the flavors to meld.

Combine ingredients in a bowl.
Place the pita bread on some parchment paper, place some salad down the middle of the bread, then top with chicken and Tzatziki.
Roll the wrap-up, from the middle, then the sides, securing with the parchment paper.

Prepared, tried and tested Melanie Kramar 

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