200°C · 10-20 minAllergens
Gluten
LactoseGreek Chicken Gyros
I really love Greek cuisine, and this is my take on this Greek classic! I let the chicken (better living 2 stars) marinate overnight in my homemade gyros spice mix to infuse it with plenty of flavour. You'll also receive a tzatziki with cucumber and fresh dill, a crunchy Greek salad, and a sourdough pita. καλή όρεξη!
Greek Chicken Gyros
Chicken thigh fillet (better living 2 stars), white onion, vine tomato, cucumber, green pepper, red pepper, red onion, garlic, fresh dill, mint, parsley, kalamata olives, chilli powder, cinnamon, cumin seeds, coriander seeds, oregano, paprika powder, allspice, thyme, Greek yoghurt, sourdough pita (wheat flour, sourdough, yeast, salt, sugar), extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: gluten, koemelk, lactose.
Microwave
1 person: Remove the tzatziki from the container. Heat the chicken gyros loosely covered for 2-3 minutes (1 person) to 4 minutes (2 or more persons). Toast the pita in a toaster and fill with the chicken gyros. Serve with the salad and tzatziki (cold).
Oven — 200°C, 10-20 minMarleen's choice
1 person: Remove the tzatziki from the container. Heat the chicken gyros covered with an oven-safe plate or aluminium foil for 10-15 minutes (1 person) to 20 minutes (2 or more persons). Toast the pita in a toaster or place uncovered in the oven for 1 minute. Fill the pita with the chicken gyros. Serve with the salad and tzatziki (cold). Disposable containers cannot be used in the oven; transfer to an oven dish.