Greek Chicken Gyros
Direction:
Put the marinade ingredients into a ziplock bag and massage to combine. Put the chicken in a ziplock bag and massage so that the marinade penetrates the entire chicken. Let marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no more than 24 hours.
Cut cucumbers in half lengthwise. Use a spoon to scrape off any watery seeds. Coarsely grate the cucumber with a grater. Then wrap in absorbent paper or tea towel and squeeze to remove excess liquid.
Place cucumbers in a bowl. Add remaining ingredients then mix well. Leave for at least 20 minutes for the spices to blend. Mix salad ingredients in a bowl.
Brush the grill with oil, then preheat over medium-high heat. Or heat 1 tablespoon oil in a pan over medium-high heat.
Remove chicken from marinade. Grill the chicken for 2 to 3 minutes on each side until golden brown (cooking time depends on the size of the chicken). Remove the chicken from the grill/frying pan and place it on a plate. Cover lightly with foil and let rest 5 minutes before serving.
Take a pita or flatbread (preferably warmed) and place it on a piece of parchment (baking) paper (or you can use foil). Place some salad in the middle of the bread, then top with chicken and tzatziki.
Roll up the wrap, connecting it to the parchment paper. Twist the end with excess parchment to secure and trim if desired.
I like to put everything on the table and let people help themselves.
Preparation time: 20 minutes | Cooking time: 15 minutes | Total duration: 35 minutes
Kcal: 350 kcal | Serving size: 4 to 6 servings