Recipe: tasty chicken gyros with tzatziki & red cabbage

If you’ve heard of shawarma or döner kebab, Gyro is their Greek sibling. Only difference being the topping and sauces. They usually all have the meat of lamb/chicken or veal which has been roasted on a vertical rotisserie which is constantly rotating near heat. For this recipe, we are using chicken which is marinaded in a delicious sauce made using Knorr Vegetable Zero Salt Stock Cube.  Make it now and keep the entire family smiling.

Chicken gyros with tzatziki & red cabbage

Key Info:

  • Prep time: 10 mins
  • Cooking time: 90 mins
  • Feeds: 4 people
  • Difficulty: easy

Ingredients

Marinade:

  • 50g water
  • 1x Knorr Vegetable Zero Salt Stock Cube, crumbled
  • ½ lemon, juice/zest
  • 50g olive oil
  • 200g Greek yogurt
  • ½ tbsp garlic, minced
  • ½ tbsp coriander powder
  • ½ tbsp paprika powder
  • ½ tbsp cumin powder
  • ½ tsp cinnamon powder
  • ½ tsp black pepper, freshly ground

Chicken gyros:

  • 800g chicken thighs, boneless & skinless
  • 1x large onion, peeled and cut in half
  • Tzatziki sauce
  • 1x cucumber, shredded
  • 250g Greek yoghurt
  • 1 tsp garlic, minced
  • ½ lemon, juice/zest
  • 1 tbsp dill, finely chopped
  • 1 tbsp parsley, finely chopped
  • 8 x whole grain Greek pita breads or bread rolls
  • 8g Parsley, finely chopped
  • 200g orange tomato, sliced
  • 100g red cabbage, finely sliced

Method

Marinade:

  1. Boil the water and dissolve the Knorr Vegetable Zero Salt Stock Cube in there.
  2. Transfer to a large bowl and add the rest of the marinade ingredients and stir well.

Chicken gyros:

  1. Preheat an oven to 200°C.
  2. On a cutting board, place a piece of plastic foil over the chicken thighs and pound until about 1 cm thick with a meat mallet, rolling pin or heavy pan.
  3. Combine the chicken thighs with the marinade, stirring well to coat, cover and refrigerate for at least 1 hour and up to 1 day.

Tzatziki sauce:

  1. Shred the cucumber, transfer to a medium bowl, combine the rest of the tzatziki ingredients and stir well.
  2. Cover and refrigerate for at least 30 minutes.

Final preparation:

  1. On a baking sheet or a large cast-iron skillet, use the halved onions as a base and position the skewer vertically like a spit.
  2. Skewer the chicken thighs individually, rotating each one 90 degrees.
  3. Bake for 1 hour, until totally cooked (if you
  4. have a core thermometer until it reaches 75°C in the middle).
  5. Let it rest for 10 minutes.
  6. Carve off thin slices of chicken, together with the onion underneath to fill a pita or bread roll.
  7. Top with chopped parsley, orange tomato, red cabbage and tzatziki sauce.

Chef’s Tips

You can combine, swap and add additional ingredients to the gyros, change the spices, add different toppings and sauces; the sky is the limit. Also great to prepare the chicken like this on the BBQ!

The new Knorr Zero Stock Cubes are available in three flavour variants; Chicken, Beef and Vegetable in Tesco and Dunnes Stores nationwide at an RRP of €1.89.

Nutritional information (per serving)

Calories: 753 kcal, 3152 kJ | Protein: 63 g Carbohydrates: 91 g | Sugar: 11 g | Fat: 12 g Saturated fat: 3 g | fibre: 14 g | Salt: 3 g

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