Chicken Gyros in Yorkshire Pudding Bases

Preparation time
'
Cooking time
'
Nr of servings
4
Chicken Gyros in Yorkshire Pudding Bases

A Yorkshire twist on a Greek classic.

These Chicken Gyros in Aunt Bessie's Yorkshire pudding bases are bursting with flavour. The ideal fakeaway for a Saturday night or a tasty midweek dinner.

Preparation time
'
Cooking time
'
Nr of servings
4

Ingredients

For the marinade:
4 
tablespoons 
olive oil
2 
teaspoons 
dried oregano
1 
teaspoon 
dried mint
1 
teaspoon 
ground cumin
1 
teaspoon 
coriander
1 
teaspoon 
sweet paprika
½ 
teaspoon 
ground cinnamon
Zest and juice 1 lemon, plus 1 lemon cut into wedges to serve
4 
garlic cloves, crushed
For the tzatziki:
½ 
cucumber
200 
g 
Greek yoghurt
Small bunch of mint, finely chopped
1 
small garlic clove, crushed
Juice ½ lemon
Other:
2 
bags of 
12 
boneless, skinless chicken thighs
1 
butter or round lettuce
4 
large tomatoes, seeds removed and chopped
1 
red onion, halved and thinly sliced

Method

  1. Tip the chicken and marinade ingredients into a large bowl, then add 1 teaspoon of salt and plenty of black pepper. Mix until each thigh is well coated. Cover and chill for at least 3 hours, or up to 48 hours if you have time.
  2. Heat the grill to its highest setting. Line a roasting tin with foil and find 4 metal skewers long enough to sit across the top with a little space underneath. Remove the chicken from the fridge, take one thigh and thread it over 2 skewers, so it has a skewer through either side. Thread another piece of chicken on top, leaving a slight gap between each piece; you should fit 6 thighs on each pair of skewers. Position the skewers on top of the roasting tin.
  3. To make the tzatziki, halve the cucumber length-ways, scoop out the seeds and finely chop. Combine this with the remaining ingredients along with a pinch of salt. Chill until ready to serve.
  4. Place the chicken under the hot grill and cook for 15-20 minutes, brushing with olive oil and juices from the bottom of the tin regularly. Turn over halfway through cooking. Once cooked, remove from the oven and rest for 5 minutes.
  5. While this is resting, cook your Aunt Bessie’s Yorkshire Pudding Bases, following the instructions on the pack.
  6. Cut through each pair of skewers to make four kebabs and serve in the warm Yorkshire with lettuce, tomato, red onion, lemon wedges and tzatziki.