Chicken Gyros Plate

Ingredients

• 700 g Chicken breast
• 350 g Greek yogurt
• 250 g Cucumber
• 2 clove Garlic
• 1 Lemon
• 45 ml Olive oil
• 6 g Oregano
• 3 g Cumin
• 3 g Paprika
• 3 g Garlic powder
• 10 g Salt
• 2 g Black pepper
• 4 Pita Bread
• 200 g Lettuce
• 300 g Tomato
• 120 g Red Onion
• 15 ml Vinegar
• 15 g Fresh parsley(optional)
• 120 g Feta

Method

1. 1

   Make the yogurt sauce: coarsely grate the cucumber, squeeze out as much liquid as you can, then mix with Greek yogurt, finely grated garlic, 15ml lemon juice, 3g salt, and 1g black pepper. Chill while you cook.

2. 2

   Slice chicken into thin strips (the way you’ll eat it). Toss with 30ml olive oil, oregano, cumin, paprika, garlic powder, 7g salt, 1g black pepper, and the zest from the lemon.

3. 3

   Make the salad: dice the tomatoes, thinly slice the red onion, and toss with vinegar, 15ml olive oil, 10ml lemon juice, and parsley (if using).

4. 4

   Warm and lightly toast the pita: cut each pita into bite-size wedges. Heat a large pan over medium-high, add 5ml olive oil, and toast pita wedges for 2–3 minutes, turning, until warm with a few browned spots. Transfer to a plate.

5. 5

   Cook the chicken: return the pan to high heat. Add the remaining 10ml olive oil, then cook chicken strips in a single layer (in batches if needed) for 8–10 minutes total, tossing occasionally, until browned and cooked through.

6. 6

   Assemble the gyros plate: shred the lettuce. In a large serving bowl or platter, toss lettuce with the warm pita wedges and half the tomato-onion salad juices. Scatter chicken through, spoon over the rest of the salad, then dollop yogurt sauce and crumble feta on top. Serve extra sauce on the side.