Chicken Gyros Plate

• Chicken breast(700 g)
• Greek yogurt(350 g)
• Cucumber(1)
• Garlic(2 cloves)
• Lemon(1)
• Olive oil(3 tbsp)
• Dried Oregano(1 tbsp)
• Cumin(1¼ tsp)
• Paprika(1¼ tsp)
• Garlic powder(1 tsp)
• Salt(1¾ tsp)
• Black pepper(¾ tsp)
• Pita(4)
• Lettuce(1)
• Tomato(2)
• Red Onion(1)
• Vinegar(1 tbsp)
• Flat Leaf Parsley(15 g)optional
• Feta(120 g)

Method

1. 1

   Cut {Chicken breast} into thin bite-size strips. In a bowl, mix the juice of {Lemon} with {Olive oil}, finely grated {Garlic}, {Oregano}, {Cumin}, {Paprika}, {Garlic powder}, {Salt}, and {Black pepper}. Toss chicken in the marinade.

   ~8 min

2. 2

   Make the sauce: grate {Cucumber}, squeeze out excess liquid, then stir into {Greek yogurt} with 1 finely grated clove from {Garlic}, a squeeze of {Lemon}, and a pinch from {Salt} and {Black pepper}.

   ~6 min

3. 3

   Make the salad: chop {Tomato} and thinly slice {Red Onion}. Toss with {Vinegar}, 15ml of {Olive oil}, and a pinch from {Salt} and {Black pepper}. Roughly chop {Fresh parsley} and fold through.

   ~6 min

4. 4

   Cook the chicken: heat a large pan over medium-high heat with 15ml of {Olive oil}. Add the marinated chicken and cook, stirring and spreading it out so it browns, for 8–10 minutes until cooked through and lightly charred at the edges.

   ~10 min

5. 5

   Warm and wedge the {Pita Bread}. Tear the remaining {Cucumber} into chunks and shred {Lettuce}.

   ~3 min

6. 6

   Assemble: divide lettuce and cucumber between plates, add chicken and {Pita Bread} wedges, spoon on the yogurt sauce, and finish with crumbled {Feta} and the tomato-onion salad.

   ~2 min