Garlic Butter Chicken Gyros with Salt and Vinegar Chips
Succulent garlic & herb chicken thighs with roasted veg wrapped in a large pitta, served with crispy Salt & Vinegar chips & salad
Try adding olives or some grated cheese. Use a naan bread instead of a large pitta.
Cooking Method
- Mix together yoghurt and Pureety Garlic Butter Glaze. Then coat the chicken thigh and leave to marinade for a minimum of 30 mins (or overnight)
- Pre-heat oven to 200c, 180c fan oven or gas mark 6. Get a pan of salted boiling water on the stove
- Cut the potatoes into chips with the skin on, then drop them into the salted boiling water & cook for 5-6 minutes from boiling. Add a tray with the cooking oil into the oven
- Drain the chips and toss in a bowl or colander, with Pureety Sea Salt & Malt Vinegar seasoning until well coated
- Carefully put the coated chips onto the tray with the hot oil, make sure you separate them as much as possible & cook for 35-40mins or until golden brown & crispy, turning occasionally
- On a tray, add the onions and peppers on the base, then place chicken pieces making sure they are evenly spaced out on top of the veg.
- Cook for 20-30mins or until the chicken is cooked through
- Serve in pitta bread with sliced tomato, iceberg lettuce, cucumber, chips, tzatziki & sriracha or hot sauce
Ingredients
- 500g Chicken Thigh , Trimmed
- 100g Greek Yoghurt
- 0.5ml Lemon , Juiced
- 1tbsp Coriander , Chopped
- 1ml Black Pepper , Cracked
- 1ml Green Pepper , Sliced
- 1ml Red Onion , Sliced
- 4ml Large Pitta
- 200g Tzatziki
- 0.5ml Cucumber , Sliced
- 2ml Tomatoes , Sliced
- 20ml Hot Sauce , To Taste
- 1kg Maris Piper Potatoes , Cut into wedges
- 0.5ml Iceberg Lettuce , Shredded
- 175g Cooking Oil
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