Chicken Gyros

Name: Chicken Gyros
Prep time: 2 h
Cook time: 1 h 30 min
Total time: 3 h 30 min
Cuisine: European, Mediterranean, Greek
Ingredients: 7 g (2 tsp) instant dry yeast; 480 ml (2 cups) warm water; 3 tbsp olive oil; 780 g cups all purpose flour plus a little extra for rolling; 1 tsp sugar; 1 tsp salt; 500g boneless chicken thighs; 1 tbsp olive oil; 3 tbsp greek yoghurt; 2 tsp smoked paprika; 2 tsp cumin; 2 tsp garlic powder; 2 tsp mixed herbs; 1 tsp salt; 1 tsp black pepper; 6 tbsp greek yoghurt; 1 garlic clove (finely chopped); 1 cucumber grated (or 1/2 depending on size); 1 tbsp chopped dill; 1 tbsp olive oil; 1 tbsp lemon juice; 3 potatoes (peeled and sliced); 3 tbsp canola oil; 2 tsp mixed herbs; 1 tsp salt; Sliced tomatoes; Fresh parsley

24 steps

Prep:2hCook:1h 30min

My favourite Greek sandwich.

Updated at: Mon, 15 Apr 2024 15:08:42 GMT

Ingredients

6 servings

Instructions

Flat Breads

Step 1

Place the warm water and yeast into a mixing bowl and stir together. Leave for 5 minutes.

Step 2

Add the olive oil, flour, sugar, and salt to the yeast mixture.

Step 3

Mix the dough together using either using a stand mixer with a dough hook (recommended) or your hands, until well combined.

Step 4

Once combined, knead the dough for 10 minutes using the stand mixer or by hand. The mixture will be quite sticky, so if you’re kneading by hand, it’s a good idea to coat your hands and work surface in a little olive oil to stop it sticking.

Step 5

Place the dough in an oiled bowl, cover with a damp cloth or clingfilm and allow to prove for 60-90 minutes, until doubled in size.

Step 6

Divide the dough into 10 pieces. Shape into balls and place on a tray or board with a damp cloth over the top to rest for a few minutes.

Step 7

Using a floured rolling pin, roll out the dough into a circular shape and roughly 1/2 cm thick.

Step 8

If cooking in the kitchen, oil a pan and place on a medium heat.

Step 9

Add the dough to the pan and once it starts bubbling (roughly 60 - 90 seconds) flip over.

Step 10

Once golden brown on both sides remove from the pan.

The chicken

Step 11

Place the chicken thighs into a bowl and add the yoghurt, olive oil and seasonings. Mix well, cover and leave to marinade in the fridge for as long as you have the patience to wait.

Step 12

Slice two onions in half and skewer them using wooden skewers. Layer the chicken evenly (as seen in the video). Snap the end of the sticks and cover with tin foil to prevent from burning).

Step 13

Place in the oven at 200c/390f until the chicken has become charged and crispy. You can then wrap with tin foil and continue cooking to make sure it has cooked all the way through. (Cooked temp 74c/165f)