Chicken Gyros

High protein, family friendly, 30 minute meal!

This recipe is officially kicking off my series of 30 recipes with 30g of protein made in 30 mins or less. It’s a mouthful I know. I’m the first to admit I’ve been inconsistent with content thanks to adjusting to being a parent, a low sleep needs toddler and just the chaos of every day life. This series however is my commitment back into regular programming, and I figure what better way than to showcase the meals that I most need in my life, and you probably do to!

These recipes will be family friendly, and i’ll even show you the toddler friendly option on many of them, they’ll be high protein, healthy and most importantly ready in under 30 mins. These recipes will become the backbone of your mid-week cooking (and mine).

So, let’s dive right in with my chicken gyros! I’ll have the video up on both instagram and tiktok if you want to see it being made.

Chicken Gyros
GF / DF option

Ingredients:
4 skinless chicken thighs, trimmed of excess fat
3 tbsp greek style yoghurt (or coconut for df)
1 tsp dried oregano
juice of 1/2 large lemon
2 cloves garlic, crushed
400g potato, cut into chips (or frozen chippies)
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 large tomato
1/4 red onion
100g mixed leaves or lettuce
salt and pepper
4 wholemeal lebanese breads/pitas

for the sauce:
1/2 cup greek style yoghurt (or coconut)
1/2 lebanese cucumber, grated
zest of 1/2 lemon
1 tbsp chopped herbs (parsley/mint/dill)

Method:

1. In a large mixing bowl place the chicken thighs, 3 tbsp yoghurt, oregano, garlic and lemon juice. Season with salt and pepper. Mix to coat the chicken. Set aside while you prepare the potatoes.

2. In a seperate mixing bowl add the cut potatoes with a drizzle of oil, the garlic powder and smoked paprika and season well with salt and pepper. Toss to coat.

3. Place the chicken and the potato chips into an airfryer for 20 mins at 200C. If you have a small airfryer you may need to do this in batches or alternatively you can cook them in the oven.

4. While the chicken and chips are cooking prepare the sauce by combining the grated cucumber with the 1/2 cup yoghurt, lemon zest and herbs. Mix well.

5. Slice the tomato into thin wedges and slice the red onion thinly.

6. Once the chicken is cooked remove from the airfryer and prepare your gyros by spreading some of the sauce on the base of the pita/bread. Top with the leaves, sliced chicken, tomato, onions and potato chips. Drizzle a little more sauce on before folding up and eat right away.

For my toddler I like to serve this deconstructed so he can pick and choose what he wants to eat, alternatively you could serve this buffet style and the fam build their own at the table. The latter is a great way to encourage picky eaters to try food together as a family.

Hope you enjoy and see you soon with recipe no. 2!