Easy Chicken Gyro with Oregano Fries, Greek Salad & Feta Sauce
The aroma of marinated chicken cooking on the grill always conjures up summer memories. This is an easy chargrilled gryo-style recipe without the need for skewering or using a spit. Spiced, juicy slices of chicken in flatbreads with a summery Greek salad, fries and tangy feta sauce. I’m using shop-bought oven chips for ease, but feel free to make your own.
Method
Put the marinade ingredients in a large bowl and mix. Season well and add the chicken thighs. Toss to ensure the chicken is evenly coated. Cover and chill to marinate for at least 1 hour, preferably overnight. Before cooking, take your marinated chicken out of the fridge and allow to return to room temperature.
Put the feta, Greek yoghurt, olive oil, lemon juice, garlic and chilli flakes into a mini food processor with 1 tbsp water. Blend until smooth, adding another 1 tbsp water if needed. Season with pepper (the feta is salty) and chill until needed.
Put the fries on a baking tray and sprinkle with a little olive oil, salt and oregano. Toss to coat and cook according to the packet instructions (can also be air-fried).
Pre-heat a chargrill pan or barbecue/grill to medium-high and lightly grease with oil. Remove the chicken thighs from the marinade, brushing off any excess. Cook for 6-8 minutes on each side (depending on size) or until chargrilled and cooked through. (can also be air-fried). Allow the chicken to rest for a few minutes before slicing.
Meanwhile make the salad. Put the tomatoes, cucumber, onion, olives, parsley and feta (if using) in a bowl. Sprinkle over the oregano, squeeze over a little lemon juice and add a good drizzle of extra virgin olive oil. Season with a pinch of salt and toss together.
Brush the flatbreads with a little olive oil and toast in the pan or grill for a minute or two.
To serve, spread some feta sauce onto the flatbread, top with chicken and salad and a few chips. Add another dollop of feta sauce, or if you like things spicy add a drizzle of hot sauce. Wrap up and enjoy with extra chips and sauce on the side.
Ingredients
- 6 chicken thighs, skinless & boneless, trimmed of excess fat, flattened out
- 500g shop-bought oven chips
- dried oregano
- For the Marinade
- 150g Greek yoghurt
- 2 tbsp extra-virgin olive oil, plus extra for drizzling
- 4 cloves of garlic, minced
- 1 large lemon, juice & zest
- 1 tbsp of dried oregano (preferably Greek)
- 2 tsp sweet (unsmoked) paprika
- 1 tsp ground cumin
- ½ tsp ground allspice
- sea salt & freshly ground black pepper
- For the Feta Sauce
- 120g feta, crumbled or chopped, plus extra for the salad if you like
- 120g Greek yoghurt
- 2 tbsp olive oil
- ½ lemon, juice
- 1 small clove of garlic, minced
- ¼ tsp chilli flakes (optional)
- For the Greek Salad
- 2-3 large ripe vine tomatoes, cut into chunks or 10 -14 vine cherry tomatoes, cut in half
- ½ - 1 cucumber, cut in half lengthways, deseeded, sliced
- ½ red onion, thinly sliced
- handful of pitted black olives, cut in half
- 2 tbsp chopped parsley leaves
- good pinch of dried oregano (preferably Greek)
- squeeze of lemon juice or a drizzle of red wine vinegar
- To Serve
- Greek-style foldable flatbreads/pita