Rotisserie Chicken Pita Sandwich — Chicken Gyros
Rotisserie-style chicken thighs carved into strips and loaded into warm pita with tzatziki, tomato, and red onion.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince 4 garlic cloves. Combine 2 tbsp olive oil, garlic, 1 tsp oregano, 0.5 tsp thyme, 0.75 tsp paprika, 0.5 tsp cumin, 1 tsp salt, 0.375 tsp pepper, 1.5 tbsp lemon juice in a bowl. Coat 4 chicken thighs thoroughly, marinate 10 minutes. Grate and squeeze dry 0.5 cucumber. Mix 300g yoghurt, cucumber, 1 minced garlic clove, 7g dill, 1 tbsp oil, 1.5 tsp lemon juice, 0.375 tsp salt for tzatziki. Slice 1 tomato and 0.5 red onion. Cut 500g potatoes into thick chips.
Roast 1
Preheat oven to 220°C. Arrange chicken skin-side up on a small roasting tray. Roast 20 minutes at 220°C until skin begins to colour. Reduce heat to 190°C and roast 20–25 minutes until skin is deeply golden and juices run clear. Rest 10 minutes, then carve into strips.
Roast 2
While chicken cooks, toss chips with 2 tbsp oil, 0.5 tsp oregano, 0.5 tsp salt on a separate small tray. Roast at 220°C for 30–35 minutes, turning halfway, until golden and crisp.
Finish
Warm 4 pita breads in the oven at 180°C for 2–3 minutes until soft and pliable. Spread tzatziki over each pita, pile carved chicken strips on top, finish with tomato and red onion slices.
Plate
Arrange filled pitas on serving plates with hot chips alongside. Serve immediately with extra tzatziki on the side.
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