Chicken Gyros
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potatoes, waxy
- 500 g yourt, Greek, 10% fat
- 1 bunch spring onion (s)
- 2 red pepper (s)
- 1 clove garlic
- 500 g chicken breast fillet (s)
- salt and pepper
- Herbs, Italian
- 1 teaspoon gyros spice
- 1 tablespoon butter
- 1 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 220 ° C top / bottom heat or 200 ° C convection.
- Wash the potatoes thoroughly, pat dry and cut into individual fan-like cuts. A wooden spoon serves as a limitation. Melt the butter. Place the potatoes on a baking tray lined with baking paper, drizzle with the melted butter and season with salt and pepper.
- Bake the fan potatoes in a hot oven for 30-35 minutes until crispy.
- In the meantime, stir the yoghurt until smooth, mix in the Italian herbs and season with salt and pepper.
- Clean the spring onions and peppers. Cut the peppers into strips and the spring onions into rings. Peel and chop the garlic. Wash the chicken breast fillets, pat dry, cut into strips and season with gyros and possibly with salt and pepper.
- Heat the oil in a pan and fry the chicken strips in it for 3 - 4 minutes. Add the spring onions, the pepper strips and the garlic, fry for 1 - 2 minutes and season to taste.
- Arrange the chicken gyro with the potatoes and the yogurt dip and serve.
- The dish contains approx. 470 Kcal per serving.
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