Gluten Free Chicken Gyros
Tender marinated chicken, fresh salad and creamy tzatziki served in warm BFree Stone Baked Pittas for an easy Greek-inspired meal.
Chicken Marinade
- 300g plain yoghurt of your choice
- Juice of 1 lemon
- 50ml extra virgin olive oil
- 2 garlic cloves, crushed
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon ground cinnamon
- 1 teaspoon dried mint
- 2 tablespoons tomato purée
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 4–6 chicken breasts, cut into 1–2 inch chunks
To serve
- 4–6 BFree Stone Baked Pittas
- 1 pot tzatziki (shop-bought or homemade)
- Cherry tomatoes
- Gem lettuce
- Red onion, sliced
- Lemon wedges
- Olives
- Sliced cucumber
- Crumbled feta cheese
- Fresh dill
All ingredients shown in metric. Imperial measurements shown on right for reference.
Preparation
4
minutes
Cooking
20
minutes
Method
Combine all of the marinade ingredients in a large bowl, then add the chicken and stir until well coated. Cover and marinate for at least 30 minutes, or overnight for the best flavour.
Preheat the grill to a medium-high heat and line a baking tray. Thread the chicken onto skewers or spread it evenly over the tray.
Grill the chicken, turning occasionally, until cooked through and lightly charred.
While the chicken cooks, prepare the tomatoes, lettuce, red onion, cucumber, olives, feta and dill. Warm the BFree Stone Baked Pittas according to the pack instructions and wrap them in foil to keep warm.
Serve the chicken on a platter with the prepared fillings, tzatziki and warm pittas, then let everyone build their own pitta.
Nutritional & Dietary
Gluten Free
Wheat Free
Egg Free
Peanut Free
Fish Free
Crustacean Free
Molluscs Free
Celery Free
Mustard Free
Lupin Free
Stone Baked Pitta Breads
As used in this recipe
