Chicken Gyros

Name: Chicken Gyros
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 650g chicken thighs, thinly sliced; 150g yoghurt; 1 tbsp olive oil; Juice of ½ lemon; 1 tsp dried oregano; 1½ tsp Authentic Lahori All Purpose Mix; 2 garlic cloves, crushed; Flatbreads; Tomato, cucumber and red onion; Tzatziki

Yoghurt, lemon and oregano stay in charge, the mix underneath for warmth. Cook in batches or the chicken steams.

Prep

20 mins

Cook

15 mins

Total

35 mins

Serves

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Kitchen roadmap

Before you cook

The details that make or break this dish, mapped to the exact step where they matter.

Make sureHeat the pan properly
Avoid thisShake off excess marinade
Food safetyCheck the largest piece

Ingredients

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Method

8 steps

Mix the yoghurt, oil, lemon, oregano, AL Mix and garlic.
Coat the chicken and refrigerate for 1–6 hours.
Heat a wide pan or griddle until very hot.
Make sure
Heat the pan properly
The pan should be very hot before the chicken goes in. A lukewarm pan turns the yoghurt marinade watery.
Remove the excess marinade and cook the chicken in batches.
Overcrowding will make it steam.
Avoid this
Shake off excess marinade
Use a thin coating and leave space around each piece. Cook in batches if needed so the chicken sears instead of steaming.
Cook for 7–9 minutes, turning until browned and fully cooked.
Food safety
Check the largest piece
The chicken should be browned outside, opaque throughout and at least 75°C in the thickest piece.
Return all the chicken to the pan and cook for one final minute to develop slightly crisp edges.
Warm the flatbreads.
Fill with chicken, salad and tzatziki.

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Make it with the Authentic Lahori mix

One blend for karahi, curries, marinades, chips and everyday cooking.

Shop the Mix