Empty My Fridge
Easy Chicken Gyros
Ingredientes
- Chicken · roughly shredded
- Sunflower oil3 colheres de sopa
- Garlic · minced2 dentes
- Orégano · dried1 ¼ colher de chá
- Paprika1 colher de chá
- Salt1 colher de chá
- Black pepper1 colher de chá
- Lemon1 colher de sopa
- Red wine vinegar1 colher de sopa
- Honey1 colher de sopa
- Chicken stock60 ml
- Warmed Greek flatbreads4
- Gem lettuce · shredded2
- Cucumber · chopped¼
- Cherry tomato · quartered8
- Red onion · sliced½
- Tzatziki try my homemade version4 colheres de sopa
Modo de preparo
- Heat the grill (or broiler in the USA) to high.
- Put the shredded chicken in a bowl, add the oil, garlic, oregano, paprika, salt, pepper, lemon juice, red wine vinegar and honey, and toss until well coated.
- Spread the chicken in an even layer on a baking tray.
- Grill for 3-4 minutes, until the edges start to crisp.
- Pour over half the chicken stock, toss, and grill again for 3-4 minutes, until the edges start to crisp.
- Add the remaining stock, toss, and grill for a final 1-2 minutes, until the chicken is juicy with some crispy bits.
- Turn off the grill and set the chicken aside.
- Place warmed flatbreads on plates and top with lettuce, cucumber, tomatoes and red onion. Spoon the chicken in a line down the centre, spoon over the tzatziki, sprinkle with the extra dried oregano, then roll up the flatbreads.
Resumido do vídeo de Kitchen Sanctuary. Assista para ver os detalhes.
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