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Leave the chicken to marinate as long as possible!
Cooking Time (Includes Preparation Time): 45 Minutes
8 Skinless, Boneless Chicken Thighs - £1.80
Hot Chilli Powder - £0.85
Ground Coriander - £0.85
Garam Masala - £0.85
4 Pita Breads - £0.50
Bunch of Coriander - £0.70
Bunch of Mint - £0.70
Garlic - £0.30
Plain Yogurt - £0.80
1 Green Chilli - £0.60
5 Tomatoes- £0.50
2 Red Onions - £0.30
1/2 a Cucumber - £0.40
1 Lemon - £0.35
1 Lime - £0.35
Total Cost - £9.85
Place your chicken thighs into a bowl and coat in 2 teaspoons of hot chilli powder, 1 and a half teaspoons of ground coriander, 1 and a half teaspoons of garam masala and 1 tablespoon of olive oil. Add 3 tablespoons of yogurt. Season with salt and pepper. Mix in thoroughly. Leave to marinate for 25 minutes.
Meanwhile, make your green sauce. Add a clove of garlic, the juice of a lime, a small bunch of fresh mint, a large bunch of fresh coriander to a blender and half a large green chilli. Whizz it up with a bit of water until smooth.
Finely chop your red onion and squeeze the juice of one lemon over. Add a generous pinch of sea salt. This will lightly pickle the onions.
Roughly chop some tomatoes and cucumber. Add to a bowl with salt and some leftover mint and coriander.
Pan fry the marinaded chicken until cooked through.
Warm your pittas.
Once the chicken is cooked remove from the heat. Open your pittas and stuff with the chicken, the green sauce, the salad and some extra yogurt on top. Enjoy!