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Homemade chicken gyros in warm flatbread with tomato, cucumber, red onion and tzatziki on a kitchen table
A stuffed gyros – spiced chicken, tomato, cucumber, red onion and tzatziki in warm flatbread, wrapped in paper.

Chicken Gyros

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
4
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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.

  1. Make sureHeat the pan properly
  2. Avoid thisShake off excess marinade
  3. Food safetyCheck the largest piece

Ingredients

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Method

8 steps

  1. Mix the yoghurt, oil, lemon, oregano, AL Mix and garlic.

  2. Coat the chicken and refrigerate for 1–6 hours.

  3. Heat a wide pan or griddle until very hot.

  4. Remove the excess marinade and cook the chicken in batches.

    Overcrowding will make it steam.

    Yoghurt-marinated chicken pieces searing with space between them in a very hot home kitchen griddle pan

  5. Cook for 7–9 minutes, turning until browned and fully cooked.

    Irregular browned gyros chicken with one cut piece and a probe checking the thickest centre

  6. Return all the chicken to the pan and cook for one final minute to develop slightly crisp edges.

  7. Warm the flatbreads.

  8. Fill with chicken, salad and tzatziki.

If it does not come out right

The faults this dish actually has. Open one for the fix.

How much garam masala per kg of chicken?

Use 8 g of garam masala per 1 kg of chicken – two level teaspoons – stirred in during the final three to five minutes of cooking, because garam masala is a finishing spice and its aromatic oils are driven off by a long simmer.

Read the full answer

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Authentic Lahori All Purpose Mix pouch

Make it with the Authentic Lahori mix

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

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