Chicken Gyros

Name: Chicken Gyros
Yield: 4 servings
Ingredients: 2 sweet potatoes; 1 tsp smoked paprika; oil (for drizzling); salt; pepper; 100 g red cabbage; 30 g sugar; 100 ml white wine vinegar; 100 ml water; 4 tbsp Greek yoghurt; 1 clove garlic; mint (small bunch); 0.25 grated cucumber; 0.5 cucumber; 0.5 red pepper; 0.5 red onion; mint (small bunch); pomegranate seeds (handful); olive oil (for drizzling); salt; pepper; 4 flatbreads; dill; Sriracha; 2 cloves garlic; 1 tbsp Greek yoghurt; 1 tbsp honey; 1 tsp cumin; 1 tsp paprika; 1 tsp dried oregano

A slightly healthier version of the classic Greek dish

Yield4 servings

Ingredients

Chips

Pink cabbage

Tzatziki

Salad

To serve

Chicken

Directions

1
Mix the spices, Greek yoghurt, honey, minced garlic, salt, pepper and the zest and juice of one lemon together in a bowl. Add the chicken thighs, mix well, and leave to marinade. (Overnight is better, however, 30 minutes is fine).
2
Pickles: Add the water, vinegar and sugar into a small pan, bring to a gentle simmer until the sugar has dissolved. Remove from the heat and leave to cool. Finely shred the red cabbage using a vegetable peeler, add to a bowl and pour over the pickling liquor. Mix well, and leave to stand, it will turn a beautiful pink
3
Chips: Cut the potatoes into chips, add to a bowl with the paprika, salt, pepper, and a drizzle of olive oil. Toss well and either bake or air fry 200°C for 20 to 25 minutes.
4
Tzatziki: Grate the cucumber onto a plate using the wide side of the greater, sprinkle with a little salt and leave to stand for a couple of minutes. Take the cucumber into your hands and gently squeeze the excess liquid out into the sink. Add the grated cucumber to the Greek yoghurt, with the mint, garlic, salt and pepper.

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