Garlic Butter Chicken Gyros with Salt and Vinegar Chips by Pureety

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix together yoghurt and Pureety Garlic Butter Glaze. Then coat the chicken thigh and leave to marinade for a minimum of 30 mins (or overnight)

Step 2

Pre-heat oven to 200c, 180c fan oven or gas mark 6. Get a pan of salted boiling water on the stove

Step 3

Cut the potatoes into chips with the skin on, then drop them into the salted boiling water & cook for 5-6 minutes from boiling. Add a tray with the cooking oil into the oven

Step 4

Drain the chips and toss in a bowl or colander, with Pureety Sea Salt & Malt Vinegar seasoning until well coated

Step 5

Carefully put the coated chips onto the tray with the hot oil, make sure you separate them as much as possible & cook for 35-40mins or until golden brown & crispy, turning occasionally

Step 6

On a tray, add the onions and peppers on the base, then place chicken pieces making sure they are evenly spaced out on top of the veg.

Step 7

Cook for 20-30mins or until the chicken is cooked through

Step 8

Serve in pitta bread with sliced tomato, iceberg lettuce, cucumber, chips, tzatziki & sriracha or hot sauce

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