Name: Chicken Gyros with Tzatziki
Prep time: 30 min
Cook time: 10 min
Total time: 160 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 800 g chicken thigh fillets, skinless and boneless; 3 cloves garlic, finely chopped; 1 tbsp white wine vinegar; 3 tbsp lemon juice; 1 tbsp olive oil; 3 tbsp Greek yoghurt; 1.5 tbsp dried oregano; 1 tsp sweet paprika; 0.5 tsp ground cumin; 1 tsp salt; black pepper (freshly ground); 0.5 cucumber (deseeded, coarsely grated and squeezed out well); 300 g Greek yoghurt, preferably full-fat; 1 tbsp lemon juice; 1 tbsp olive oil; 1 clove garlic, finely chopped; 0.25 tsp salt; black pepper; 3 tomatoes (deseeded and diced); 0.5 cucumber (diced); 0.5 red onion, finely chopped; 15 g flat-leaf parsley, leaves (optional); salt and pepper (for the salad); 1 tbsp oil (for frying); 6 pitta or flatbreads (4 to 6 is fine, warm)

Preparation

Knead all the marinade ingredients together in a freezer bag, add the chicken thighs and massage in all over. Marinate in the fridge for at least 2 hours, ideally 3 hours to overnight (24 hours at most).
For the tzatziki, halve the cucumber lengthways, scrape out the watery seeds with a teaspoon, grate coarsely and squeeze out firmly in a tea towel.
Stir the cucumber together with the yoghurt, lemon juice, olive oil, garlic, salt and pepper and leave to infuse for at least 20 minutes.
Mix the tomatoes, cucumber, onion and parsley and season with salt and pepper.
Preheat a grill or frying pan over medium-high heat with a little oil. Take the chicken out of the marinade and cook for 2 to 3 minutes on each side until golden brown; thick pieces need longer to cook through.
Cover the meat loosely with foil and rest for 5 minutes, then cut into strips, halving large pieces first.
Warm the bread, top with salad, chicken and tzatziki, roll up and, if you like, wrap in baking paper. Or put everything on the table and let everyone fill their own.

Drink with it

White wine · excellent match
Assyrtiko from Santorini or another dry Greek white wine
Taut, salty acidity and citrus notes answer the lemon in the marinade and keep the yoghurt and the cooking fat light.
Which wine pairs with food? A simple approach to choosing
Pale lager · excellent match
Greek lager, Helles or Pils, ice-cold
Carbonation and light bitterness loosen the fat of the grilled thighs without overpowering the garlicky tzatziki.
Pils or Helles: What's the Difference?
Floral gin · excellent match
Floral gin in a gin and tonic, with a slice of cucumber and lots of ice
Citrus and herbal notes in the gin meet the lemon and oregano, the cucumber in the glass mirrors the tzatziki, and quinine and carbonation cut through the roasted fat.
Gin styles: London Dry, Old Tom, Navy Strength, and more
Rosé · good match
Dry rosé from Greece or Provence, well chilled
Red fruit and freshness go with the grilled flavours and oregano, and the acidity stays lively next to the tzatziki.

Preparation

Knead all the marinade ingredients together in a freezer bag, add the chicken thighs and massage in all over. Marinate in the fridge for at least 2 hours, ideally 3 hours to overnight (24 hours at most).
For the tzatziki, halve the cucumber lengthways, scrape out the watery seeds with a teaspoon, grate coarsely and squeeze out firmly in a tea towel.
Stir the cucumber together with the yoghurt, lemon juice, olive oil, garlic, salt and pepper and leave to infuse for at least 20 minutes.
Mix the tomatoes, cucumber, onion and parsley and season with salt and pepper.
Preheat a grill or frying pan over medium-high heat with a little oil. Take the chicken out of the marinade and cook for 2 to 3 minutes on each side until golden brown; thick pieces need longer to cook through.
Cover the meat loosely with foil and rest for 5 minutes, then cut into strips, halving large pieces first.
Warm the bread, top with salad, chicken and tzatziki, roll up and, if you like, wrap in baking paper. Or put everything on the table and let everyone fill their own.

Drink with it

White wine · excellent match
Assyrtiko from Santorini or another dry Greek white wine
Taut, salty acidity and citrus notes answer the lemon in the marinade and keep the yoghurt and the cooking fat light.
Which wine pairs with food? A simple approach to choosing
Pale lager · excellent match
Greek lager, Helles or Pils, ice-cold
Carbonation and light bitterness loosen the fat of the grilled thighs without overpowering the garlicky tzatziki.
Pils or Helles: What's the Difference?
Floral gin · excellent match
Floral gin in a gin and tonic, with a slice of cucumber and lots of ice
Citrus and herbal notes in the gin meet the lemon and oregano, the cucumber in the glass mirrors the tzatziki, and quinine and carbonation cut through the roasted fat.
Gin styles: London Dry, Old Tom, Navy Strength, and more
Rosé · good match
Dry rosé from Greece or Provence, well chilled
Red fruit and freshness go with the grilled flavours and oregano, and the acidity stays lively next to the tzatziki.

Chicken Gyros with Tzatziki

Preparation

Drink with it

Assyrtiko from Santorini or another dry Greek white wine

Greek lager, Helles or Pils, ice-cold

Floral gin in a gin and tonic, with a slice of cucumber and lots of ice

Dry rosé from Greece or Provence, well chilled

This pairs well too.

Coconut Prawn Curry

Tom Yum Soup

Alsatian Flammkuchen (tarte flambée)

Butter Chicken

Chicken Gyros with Tzatziki

Preparation

Drink with it

Assyrtiko from Santorini or another dry Greek white wine

Greek lager, Helles or Pils, ice-cold

Floral gin in a gin and tonic, with a slice of cucumber and lots of ice

Dry rosé from Greece or Provence, well chilled

This pairs well too.

Coconut Prawn Curry

Tom Yum Soup

Alsatian Flammkuchen (tarte flambée)

Butter Chicken