Chicken Gyros

with homemade flatbreads and tzatziki

chicken gyros on a tray
Goal shape
Total time 60 mins
Difficulty Medium
Nutritional value (per portion)
kcal 492
Protein 81 g
Fat 5 g
CARBOHYDRATES 31 g
Ingredients …

4 Persons

You will need

1.
Flatbreads:
60 g Instant Oats
Instant Oats
Instant Oats
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60 g wholemeal spelt flour
1.25 tsp baking powder
120 g 0% fat Greek yogurt
1 tbsp water

2.
Tzatziki:
0.5 cucumber, coarsely grated
1 pinch salt
150 g 0% fat Greek yogurt
1 small clove garlic, crushed
1 tbsp finely chopped mint

3.
Filling:
100 0% fat Greek yogurt
1 tsp dried oregano
1 tsp smoked paprika
0.25 tsp salt
1 lemon, juiced
4 boneless, skinless chicken breasts
4 medium tomatoes
4 lettuce leaves

Chicken Gyros

with homemade flatbreads and tzatziki

By: Izy Hossack
High protein chicken gyros with homemade oat flour flatbreads, served with creamy tzatziki, juicy tomatoes and lettuce. The chicken is marinated in a spiced yogurt to keep it tender and flavourful, threaded onto skewers and grilled.

Preparation

  • Combine the oats, flour and baking powder in a medium bowl. Add the yogurt and water then stir together. Tip out onto a clean work surface and knead gently for 2-3 minutes to combine fully. Place back into the bowl, cover and rest at room temperature for 30 minutes.
  • Divide the dough into 4 and roll into balls. Roll out on a floured work surface, dusting lightly with flour as needed, into a roughly 20cm circle. Cook in a griddle pan or heavy-based pan over a high heat on the stove, flipping once browned underneath, until browned on both sides. Wrap the warm flatbreads in a clean tea towel to keep them warm and soft.
  • For the tzatziki, toss the grated cucumber with a pinch of salt and let it sit for a few minutes to pull out moisture. Squeeze to remove as much liquid as possible. Transfer the squeezed solids to a bowl and add the yogurt,garlic and mint, stirring to combine.
  • For the chicken, combine the yogurt, oregano, paprika, salt and lemon juice in a large bowl. Cut the chicken into 4cm chunks and toss in the yogurt mixture until coated. Cover and refrigerate - leave to marinate for at least 30 minutes or up to 24 hours.
  • Remove the chicken from the fridge and thread onto metal skewers, letting excess marinade drip off. Grill the chicken skewers in a griddle pan over a high heat (or on a barbecue), turning occasionally until all sides are browned and the chicken is cooked through, around 4 minutes on each side.
  • To serve, carefully carve the chicken off the skewers with a sharp knife so you have thin slices. Serve wrapped in the flatbreads with tzatziki, tomatoes and lettuce.
  • Enjoy!
Try cooking the chicken kebabs on the barbecue for a delicious smoky flavour.
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