Chicken Gyro- Greek Street Food

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

4 chicken thighs deboned skin on (1 pp)

Greek Yoghurt

Juice & zest 1/2 lemon

3 TBSP olive oil

1 TBSP smoked paprika

1 TBSP ground all spice

Salt/Pepper

1 red chile chopped (2 if you want it HOT!)

2 cloves garlic crushed

1 TBSP dried oregano

Garnish Ingredients:

1 or 2 gyros per person (you can use tortillas or make your own flatbread!)

1 red onion finely sliced

100g/ 1/4 cup chopped fresh herbs (coriander and/or parsley)

Squeeze of lemon

Tzatziki or just Greek yoghurt

Melitzanosalata (Greek Aubergine/Eggplant Dip)

Method:

Make two scores in the chicken skin.
Mix all the marinade ingredients together in a bowl, add the chicken thighs and leave to marinate for an hour or overnight in the fridge if you’ve got time. Tip: put it all into a plastic zip lock bag, manhandle it a bit to ensure every bit of the chicken is covered and then pop the bag into a bowl (just in case!) and into the fridge.

The next day when you are ready to cook, prep all the garnish ingredients – I like to put all the different elements into little bowls so everyone can build their own gyro with whatever they want.

Take the chicken out of the fridge 30 minute before want to cook it to just take off the chill.
If you are cooking chicken on the BBQ place them skin side down straight over the coals. If you are cooking the chicken under the grill inside, get the grill as hot as possible and have the chicken thighs skin side up (so basically always start the cooking with the skin facing the direct heat).

Cook the chicken until the skin has charred and started to go crispy – this will take about 10-15 minutes for both the BBQ and Grill – but keep an eye on it as that might vary depending on how hot your coals / grill is. Once fully charred turn them over and cook the other side for about 5 minutes (they will virtually be cooked through anyway).

Once cooked, slice up the chicken thighs, place into a wrap and garnish with all the dressings and eat!

From theocooks.com