Greek Chicken Gyro with Tzatziki Dip
FEATURING MONJAY MEZZA’S Tzatziki DIP
Not much needs to be done to enjoy our products, Break open a packet of your favourite crackers or cut a carrot into batons and dip away. Or simply arrange our delicious finger foods on a platter and watch them crowd around. But the potential of our range is so much more, and we want to prove it. So we've created our very own recipe page to show you the versatility of our products. Dips to marinate or bake with, finger food transformed into main meals - the limit is your imagination.
We could spend time convincing you of the wonders of gyros, the succulent meat, the tzatziki, the garlicky, lemony emulsion that brings it all together. But let’s assume you’re already hooked on gyros like the rest of the world, which is why you’ve found yourself here.
Traditionally, gyros are served with sliced tomatoes and red onion and dollops of tzatziki. This is a delicious combination, and what our recipe below stays true to. But the world would be a dull place without experimentation. Depending on the time of year, fresh tomatoes from the supermarket can be somewhat soul-destroying and, hey, not everyone digs raw onion. Delicious alternatives include grilled capsicum or eggplant, or even a vinegary slaw.
The most important thing about this chicken recipe is how long you let the meat marinate for. Overnight is best, several hours is good, half an hour is your minimum. Trust us. This matters.
- 8 chicken thigh fillets
- 3 fat cloves of garlic, crushed with a little salt
- Zest and juice of 2 lemons
- 2 tsp dried oregano
- Olive oil
- 1 tub of Monjay Mezza’s Tzatziki Dip
- I red onion, thinly sliced
- 2 ripe tomatoes, sliced
- Dill, chopped
- Pita or flatbread
How to Prepare
Combine the chicken with the garlic, all the zest and half the lemon juice, oregano, a glug of olive oil and a teaspoon of salt. Set aside for at least half an hour, though the longer you can the better. We suggest overnight, but who actually thinks ahead?
Once you’ve let the chicken marinate for as long as you can, fire up the barbecue or put a griddle pan on medium high heat. When nice and hot, whack on the chicken and press into the grill bars. The smell of lemon, garlic and oregano should now be flooding your mouth with saliva. Leave for around 5 minutes, though it depends on the plumpness of your thighs (the chicken thighs, that is). Turn, press down again, and leave for around 7 to 8 minutes. When done, put aside somewhere warm.
While the chicken rests, warm the pita bread. You can use the microwave for this, or you can maximise flavour and use the grills the chicken was cooked on. Just a minute or two either side will do.
When ready to serve, slice the chicken into strips about a centimetre wide and drizzle with the rest of the lemon juice. Arrange the tomato and onion slices on a plate, take the lid off your tub of Tzatziki, and dip into it with your finger when no one is looking. Leave the pita bread under some foil to stay warm. This is a do-it-yourself style meal, so just arrange everything on the table and people can help themselves. Take a pita bread, lay some chicken down, top with tomato and onion, dollop on some delicious tzatziki, and sprinkle with dill. Eat it.
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