Hen Gyro

Recipe by Lucy Heaver and Aisling Coughlan
Photos by Chris Middleton

Think exterior the sphere with your sandwiches by whipping up some gyros.

Featuring a wholesome mix of protein and greens wrapped in warm pita bread, this recipe offers each nutrition and deliciousness.

• 14 oz. boneless, skinless rooster breasts or thighs
  

• ½ tbsp. olive oil
  

• 2 Greek pita breads
  

• 1 tomato, diced
  

• 2–3 thin slices purple onion
  

• 2 handfuls shredded lettuce
  

• ½ c. tzatziki
  

• ½ tsp. dried oregano
  

• ½ tsp. smoked paprika
  

• 2 tbsp. Greek-fashion yoghurt
  

• 2 tbsp. lemon juice
  

• 2 tbsp. olive oil
  

Instructions:

1. To occupy the marinade, combine the substances in a bowl, alongside with a pinch of salt and pepper. If using rooster breast, prick it in half horizontally, so as that every breast turns into two thinner pieces. Add to the marinade, mix effectively to coat then chill in the fridge for 1–2 hours.

2. Preheat the oven to 340°˚F.

3. Preheat a barbecue or griddle pan to high and brush with the oil. Drain any extra marinade from the rooster and transfer the rooster to the barbecue. Cook the rooster for 5–8 minutes, turning once, until cooked thru. Shred the meat using two forks.

4. Warm the pita in the oven for 2–3 minutes. Plod two orderly squares of baking paper, moderately higher than the pita bread.

5. To assemble, situation the pita on the baking paper. Add the tomato, purple onion, rooster and lettuce and spoon over a lot of dollops of tzatziki. Tightly roll every gyro in the baking paper and again.