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
Reviews
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Fire up the BBQ and try these garden mint glazed lamb and wh... Read More
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Sign up to our newsletter and Get 20% off your first box of 10*
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*Offer available to new customers and only available on your first box of 10.
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Reviews
Feel the love...
No love just yet... If you have tried our Garlic Butter Chicken Gyros with Salt and Vinegar Chips why not leave a review!