← Nouns Cooking · Greek

Ingredients

• 1 kg boneless, skinless chicken thighs
• 4 tbsp Olive oil
• 1 Lemon, juiced
• 1 tbsp red wine vinegar
• 3 cloves Garlic, crushed
• 1 tbsp Dried oregano
• 2 tsp Smoked paprika
• 1 tsp ground cumin
• ½ tsp Ground coriander
• 1 tsp Honey
• 1½ tsp Salt
• ½ tsp Black pepper
• 6 soft pita breads
• 300 g tzatziki (or Greek yogurt with grated cucumber and garlic)
• 2 Tomato, sliced
• 1 Red onion, thinly sliced
• 2 handfuls shredded lettuce (optional)

Method

1. Whisk the oil, lemon juice, vinegar, garlic, oregano, paprika, cumin, coriander, honey, salt and pepper in a bowl. Add the chicken, turn to coat, cover and chill for 1 hour (or up to a day).
2. Heat the oven to 220°C (200°C fan, 425°F). Spread the thighs flat on a lined tray in a single layer.
3. Roast for 20–25 min, until the edges are charred and the thickest piece reads 75°C (165°F). Rest for 5 min, then slice into thin strips.
4. Heat a large frying pan over high heat with a little oil. Fry the strips in batches for 2–3 min, tossing, until the edges go crisp like meat shaved off a gyros spit.
5. Warm the pitas in a dry pan or over a gas flame for a few seconds each side so they turn soft and pliable.
6. Spread each pita with tzatziki, pile on the chicken, tomato, onion and lettuce, roll up tightly and wrap the bottom in paper or foil.

Tips

• For the full Athens experience, tuck a few hot chips inside the wrap before rolling.
• Thighs stay juicy at high heat; breast meat works but dries out faster, so pull it as soon as it hits 75°C.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Diane Kochilas Dimitra's Dishes