Chicken Gyros with crispy scallions and chilli tomato yoghurt
Chicken Gyros with Crispy Scallions and Chilli Tomato Yoghurt
Chicken Gyros with crispy scallions and chilli tomato yoghurt
Chicken Gyros
12 boneless, skinless chicken thighs, cut in quarters
2 cloves garlic, crushed
1 dessertspoon honey
Zest and juice 1 lemon
1 teaspoon dried oregano
½ teaspoon ground cinnamon
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 tablespoon finely shredded mint leaves
4 tablespoons olive oil
Salt and pepper
Mix everything together, cover and marinate in the fridge for at least 2 hours and up to 2 days.
Thread onto skewers, pressing the meat tightly together.
Place on a lightly oiled baking tray and set oven to 220oc.
Roast until cooked through – about 20 minutes.
Crispy Scallions
12 scallions
100g plain flour, seasoned with salt and pepper
1 egg beaten with 2 tablespoons milk
100g breadcrumbs
Oil for frying
Dip the scallions in the flour and shake off the excess, dip into the egg to coat and then toss in the crumbs.
Heat half a thumb nail depth of oil in a frying pan over medium heat.
Cook the scallions until crisp and golden and drain on kitchen paper.
Chilli Tomato Yoghurt
250ml Greek yoghurt
8 cherry tomatoes, chopped
1 teaspoon chopped red chilli
Salt to taste
Mix together.
To Assemble
12 flatbreads
Cook on a dry hot pan for about 30 seconds each side.
Spoon some yoghurt onto the bread. Slice the chicken off the skewer and add to the bread. Top with a crispy scallion.
Roll up and serve.
