Exciting news!!! We just booked our first holiday to Greece! Technically we have been to Crete before but this is our first time flying into Athens and on top of that this will be the 14th country for our 4 year boys! Wow… that is crazy! I can’t believe that even as I write it. Traveling with twins (or kids in general) is no joke. I could probably write a whole blog on this alone 🙂 Luckily it has started to get a little easier and thus more enjoyable. We have found that a warm weather destination with swimming and access to a kids club is the best way to make a holiday feel like an actual holiday. So we have a week on the beach with a pool and a kids club 🙂 I am so excited!!
So to get the good vibes going (and to take a break from all those peanut butter / tahini recipes I’ve been sharing) I made these yummy chicken gyros. This recipe is super simple to put together but it does require a little advance prep.
Traditional gyros have lettuce, cucumbers, tomatoes and french fries! I skipped the french fries part but added some pine nuts for a bit of crunch and earthy flavour. The beauty of a recipe like this is you can fill it up with pretty much anything you want! I topped them off with radish sprouts for a bit of kick.
These are also great for kids! Just be careful not to fill them too full… take it from experience 🙂
- 4 boneless skinless chicken thighs
- 1/2 cup greek yogurt
- 3 tbsp olive oil
- 1/2 lemon, juiced
- 2 sprigs fresh dill or 1 tsp dried
- 2-3 sprigs fresh oregano or 1 tsp dried
- 1 sprig rosemary or 1/2 tsp dried
- 2 garlic cloves, smashed
- 1 tsp of sea salt
- 1/2 tsp black pepper
- 1/2 red onion sliced
- 1/2 cup greek yogurt
- Zest of 1 lemon
- 50g Feta cheese
- 2 tbsp fresh dill, chopped
- 2 pitas
- 1/2 red onion, sliced thinly
- romain lettuce
- tomatoes, chopped
- cucumbers, sliced
- 2 tbsp pine nuts, toasted
- radish sprouts
- Put the chicken and marinate ingredients in a zip lock bag and shake to combine and coat the chicken. Place in the refrigerator for at least 4 hours up to 24 hours.
- Prep the sauce by combining all the ingredients in a blender and pulse 3-4 times. Make sure not to blend to long otherwise the sauce will thin too much. This can be made up to 24 hours in advance.
- Heat a heavy skillet, grill pan or bbq to medium-high heat. Take the chicken out of the fridge and remove any large pieces of herbs. Place the chicken in the pan and cook 5-7 minutes until a nice brown crust forms and flip and cook for another 5-7 minutes on the other side. Remove from heat and let rest. Once rested, slice thinly.
- Heat your pitas in a dry frying pan, on the bbq or over a open flame of a gas stove. We don't have a bbq but I still like to get that crisp crust on my pitas so I heat them on the gas flame of my stove. You have to watch them constantly as they will burn if you look away. Rotate and flip as they start to brown. Remove, cut in half and open up the pita.
- Toss the salad leaves in some of the sauce. Brush the inside of the pitas with the sauce and fill with lettuce, chicken slices, cucumber, tomatoes and onion. Sprinkle pine nuts and sprouts on top. Drizzle with any remaining sauce.