Chicken Gyros

How to make Chicken Gyros

Prep Time:  10 minutes        |        Cook Time:  2 hours   |        Serves:  4

Ingredients

• 1 kg Broad Oak Farms RSPCA Approved Chicken Thigh Bulk
• 2 tbsp Stonemill Crushed Garlic
• 2 tbsp Stonemill Oregano Leaves
• Juice and zest from 2 lemons
• 2 tbsp The Olive Tree Olive Oil
• 1L Chefs’ Cupboard Chicken Flavour Liquid Stock
• 1 tsp salt and pepper

Yoghurt Sauce

• 1 cup Lyttos Greek Style Thick & Creamy Natural Yogurt
• 1 minced garlic clove
• Juice of 1/2 lemon    
• Pinch of salt and pepper

Method

1. Preheat oven to 160°C.
2. Place the chicken thighs in an oven-safe pot.
3. Pour over the remaining chicken ingredients and stir well to combine.
4. Cover with a lid and cook in the oven for 2 hours.
5. Once cooked, shred the chicken and stir it back through the cooking juices to keep it moist.
6. To make the yoghurt sauce, combine the yoghurt, minced garlic, lemon juice and a pinch of salt and pepper. Allow to rest for 30 minutes before serving.
7. Serve the shredded chicken on flat bread with sliced cucumber and tomato, topped with the yoghurt sauce.

Recipe:  Courtesy of Steph de Sousa – The Frugal Foodie