Now let’s be honest, who doesn’t love a nice bit of bread and meat every now and again, or, you know, most nights?
I’ll hold my hands up and admit that I’m a bit of a garlic bread addict, but I’ve recently discovered ready-made flatbreads in supermarkets – including yummy ones in Aldi FYI – and I’ve got a new love.
Whether they’re filled with halloumi, pepper, and a bit of sweet chilli sauce for lunch, or wrapped around a yummy lamb kofta for dinner – which I would do a recipe for but keep forgetting to take a pic of because I can’t wait to eat them – they’re just delicious!
For a Sunday chicken dinner with a difference, and after a week of sub-zero temperatures and snow, this week I chose to transport us back to Crete and make chicken gyros for dinner. Here’s how I did it.
Ingredients – serves 2
- Six boneless chicken thighs*
- 1/2 red bell pepper, thinly sliced
- 50g of cucumber, cut into quarters then thinly sliced
- 1 small onion, thinly sliced
- 75g-100g of iceberg lettuce, shredded
- 2-4 flatbreads – I like the plain white ones as well as the moroccan spiced ones some shops do. I always only have one but my boyfriend likes two, so if you think you can manage it, knock yourself out!
For the marinade
- 3tbsp olive oil
- Juice of 1 lemon
- 2tsp of mixed herbs
- 2tsp of smoked paprika
- 1tsp of ground coriander
- 2tsp of ground cumin
- 4 garlic cloves, crushed and diced
For the garlic mayonnaise
- 2tbsp of mayonnaise
- 1tbsp of garlic puree
*you can use breast if you like, but I always find thighs take on marinades a bit better.
- Mix the marinade ingredients together in a bowl. Put the chicken in a large bowl and cover with the marinade. Cover the bowl with cling film and put in the fridge for at least four hours, if not overnight.
- When the chicken has had time to soak up the marinade, put it on skewers. I usually do two thighs per skewer, and make sure they’re sat slightly apart. Place the skewers across the top of the bowl to allow some of the excess oil to drip off the chicken.
- Place the chicken underneath a hot grill and leave to cook for 10-12 minutes. When the chicken has started to char, turn the skewers over and put back under the heat for another 10 minutes, until cooked through.
- While the chicken is under the grill, chop up the vegetables. I like the crunch of raw onion, but if the taste is a bit too strong for you then fry them for a few minutes over a low heat to soften them.
- The mayonnaise couldn’t be easier to make – just mix the mayo and the garlic puree together and voila!
- Get the flatbreads ready. I like to brush them with just a little bit of oil and put them under the grill for a couple of minutes just before serving, but you can just eat them as they come as well.
- Take the chicken from under the grill and roughly chop up into chunks.
- Now for the fun bit! When you’ve either grilled your flatbreads or just slapped them on a plate, start piling on the toppings. You can basically put them on in any order you like, but I tend to go for bread, lettuce, pepper, cucumber, onion, chicken, garlic mayonnaise.
All that’s left then is for you to tuck in and enjoy! Let me know what you think in the comments!