Greek Kebabs

I’m not calling these Gyros because they are no way authentic. But thats where my idea comes from.

They are delicious though, perfect for warmer weather. These are my Greek Kebabs.

These should be with flat bread but I don’t always have time to make my own and my local supermarket doesn’t sell them. So I just wanted to show that they are just as good served in tortilla wraps.

Serves 4

What you’ll need;

For the chicken-

  • 200ml of olive oil
  • 2 tbsps of greek yoghurt
  • The juice of a whole lemon
  • The zest of half a lemon
  • 1/2 tsp of smoked paprika
  • 1/2 tsp of dried mint
  • 1/2 tsp of oregano
  • 1/2 tsp of dried coriander
  • 1/4 tsp of cinnamon
  • 1/4 tsp of cumin
  • 1/4 tsp of ground coriander seeds
  • Salt & pepper
  • 5 chicken thigh fillets

To serve

  • Tortilla Wraps or flatbreads
  • Lettuce
  • Cucumber
  • Tomato
  • Red onion
  • Tzatziki

For the Tzatziki

  • 150g greek yoghurt
  • 1/4 cucumber, grated
  • 2 garlic clothes, minced
  • 1/2 tsp of dried mint or a small bunch of fresh
  • The juice of a whole lemon

What to do

  1. First add all the ingredients for the chicken marinade into a large bowl and mix together.
  2. Add in the chicken and make sure it’s fully coated. Cover and pop in the fridge for 2 to 4 hours.
  3. About 1 hour before the chicken is needed make the tzatziki. Add all the ingredients in a bowl, mix well and pop in the fridge.
  4. Cook the chicken on a wire rack over an oven tray on high heat for 12-16 minutes or until fully cooked. Turning over half way.
  5. Once the chicken is cooked, leave to rest for 5 to 10 minutes and then slice and pop in a bowl.
  6. Serve in your wraps or flatbread with salad, tzatziki and savoury rice.

I love to serve them family style and everyone just help themselves.

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