Grilled Chicken Gyros
These marinated grilled chicken gyros are the perfect addition to a BBQ dinner party... Packed full of flavour and easy to make!
5 people
15 minutes
125 minutes
Ingredients
- 1 kg Boneless Skinless Chicken Thighs
- 1 tbsp Cider Vinegar
- 1 - Cucumber cut into ribbons with a vegetable peeler
- 3 cloves Garlic chopped
- 3 tbsp Lemon Juice
- 3 tbsp Natural Yogurt or buttermilk
- 1 tbsp Olive Oil for brushing the barbecue
- 1 pinch Pepper
- 3 - Red Onion thinly sliced
- 1 pinch Salt
- 1.5 tbsp SuperValu Dried Oregano
- 1 tbsp SuperValu Extra Virgin Olive Oil
- 4 tbsp SuperValu Fresh Flat-Leaf Parsley chopped
- 6 - Tomatoes diced
- 200 ml Tzatziki
For the Salad:
-
100
g
SuperValu Mixed Baby Salad Leaves
To Serve:
-
5
-
SuperValu Pitta Bread
or flatbreads
Method
- Combine the garlic, yogurt, lemon juice, oregano, vinegar, oil and seasoning in a large bowl. Add the chicken and stir to coat the chicken pieces. Cover with cling film and marinate in the fridge for at least 2 hours or up to 24 hours.
- Preheat the barbecue to a medium heat.
- To make the salad, combine all the ingredients in a large serving bowl. Cover and set aside until ready to serve.
- Remove the chicken from the marinade and brush the ridges of the barbecue with oil. Place the chicken on the barbecue and cook for 3 to 4 minutes on each side, until golden brown and cooked through. The cooking time will depend on the size of the thighs. Start grilling over an indirect heat and finish on direct heat to caramelise the chicken. Remove the chicken from the grill onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.
- To serve, warm the pitta bread on the barbecue for a few seconds, then fill with salad and top with the chicken pieces and a dollop of tzatziki. Enjoy immediately with lots of napkins.
