Chicken gyros with tzatziki and chips

Charred chicken thighs marinated in fragrant Greek spices come alive in fluffy nigella seed flatbreads, complemented by cool minty tzatziki, tangy pickled onions, crisp salad, and smoky paprika-seasoned fries. This dish delivers authentic Greek-inspired comfort with a modern twist.

By Paul Ainsworth
From Saturday Kitchen

---

A balanced recipe with protein-rich chicken and yoghurt balanced by fibre-rich salad and potatoes, though the flatbreads and fries bring moderate carbohydrate and fat levels.

---

---

Ingredients

Pickled Onions

• • • 50g caster sugar
    • 50ml white wine vinegar
    • 1 tsp yellow mustard seeds
    • 1 tbsp extra virgin olive oil
    • 1 large red onion, thinly sliced

Chicken Marinade

• • • 170g thick, full-fat Greek yoghurt
    • Zest and juice of ½ lemon
    • 2 garlic cloves, finely grated
    • ½ tsp ground coriander
    • ½ tsp ground cumin
    • ½ tsp dried oregano
    • ¼ tsp cayenne pepper
    • ½ tsp smoked sweet paprika
    • ½ tsp fine sea salt
    • 6 boneless chicken thighs

Nigella Seed Flatbreads

• • • 370g strong white bread flour
    • 200g natural yoghurt
    • 30g ghee or melted butter, plus extra for brushing
    • 2 tsp nigella seeds
    • 1 tsp baking powder
    • 5g dried active yeast dissolved in 50ml warm water
    • ½ tsp salt
    • 1 tsp fresh coriander, chopped (to garnish)
    • Sea salt, to garnish

Tzatziki

• • • 1 cucumber, deseeded, peeled, and grated
    • 100g thick full-fat Greek yoghurt
    • 10 mint leaves, finely chopped
    • 2 pinches sea salt

Salad

• • • 10 cherry tomatoes, halved
    • 110g pickled red onions (prepared above)
    • 10g fresh coriander, chopped
    • 10g flatleaf parsley, chopped
    • 2 tbsp olive oil
    • 1 cucumber, deseeded and thinly sliced
    • Zest and juice of ½ lemon
    • Sea salt and freshly ground black pepper

To Serve

• • • 500g French fries
    • ¼ tsp sweet smoked paprika
    • 100g feta cheese, crumbled
    • Sea salt

---

Method

Prepare Pickled Onions

• • 1. In a small saucepan over medium heat, combine 150ml water, caster sugar, white wine vinegar, mustard seeds, and olive oil. Bring to a simmer until the sugar dissolves, then remove from heat. When slightly cooled, add the sliced red onion and leave to pickle for at least 4 hours.

Marinate the Chicken

• • 1. Mix yoghurt, lemon zest and juice, grated garlic, ground coriander, cumin, oregano, cayenne, smoked paprika, and salt in a large bowl. Add chicken thighs, coat thoroughly, cover and refrigerate for at least 4 hours.

Make the Nigella Seed Flatbreads

• • 1. Combine flour, yoghurt, ghee (or melted butter), nigella seeds, baking powder, dissolved yeast, and salt in a mixer bowl. Knead on medium-low speed for 10 minutes until dough firms up.
    2. Lightly grease a bowl, place dough ball inside, cover with a damp cloth, and leave to prove in a warm spot for 1–1½ hours until doubled in size.
    3. Divide dough into 5 or 6 portions. Shape into balls, place on a floured tray, cover and prove again for 30 minutes.
    4. Heat a large nonstick frying pan on high. Roll out one dough ball to desired shape, dry-fry for 2–3 minutes until puffed and lightly charred. Flip and cook another 2–3 minutes until golden. Repeat for all flatbreads. Keep covered and warm.

Prepare Tzatziki

• • 1. Toss grated cucumber with sea salt in a bowl and leave for 10 minutes. Drain excess liquid by squeezing in a clean tea towel. Mix cucumber with yoghurt and mint.

Make the Salad

• • 1. Combine cherry tomatoes, pickled onions, fresh coriander, parsley, olive oil, sliced cucumber, lemon zest and juice. Season with sea salt and pepper to taste.

Cook Chicken and Fries

• • 1. Fold chicken thighs in half and thread onto two skewers. Cook on a preheated barbecue or oven at 190°C/170°C Fan/Gas 5 for 40–50 minutes, turning occasionally, until cooked through (use a meat thermometer to confirm).
    2. Meanwhile, cook the French fries according to packet instructions. Toss fries with smoked paprika and sea salt once cooked.

Serve the Gyros

• • 1. Warm flatbreads in the oven for 2–3 minutes. Brush with extra ghee or melted butter, sprinkle with chopped coriander and sea salt.
    2. Carve chicken off the skewers and divide among flatbreads. Top with salad and paprika fries. Add dollops of tzatziki and crumble over feta. Roll up and serve immediately.

Additional Tips

• • • Marinating the chicken overnight enhances flavour and tenderness.
    • Use a meat thermometer to ensure perfectly cooked chicken thighs.
    • Flatbreads can be pre-made and gently reheated to save time on serving day.
    • Adjust the cayenne and smoked paprika levels according to your spice preference.

---

Suggested Wine Pairing

• • • Majestic: Kourtaki Retsina – A traditional Greek wine with crisp acidity and distinctive piney notes that cut through the creamy tzatziki and complement the spices in the chicken gyros.
    • Tesco: Carrefour Pays d’Oc Rosé – Fresh and fruity with hints of strawberry and watermelon, this rosé balances the smoky paprika on the fries and the herbs in the salad.
    • Sainsbury’s: Taste the Difference Assyrtiko – This dry, mineral-driven Greek white offers bright citrus and a clean finish, matching the lemony marinade and refreshing salad components perfectly.

These affordable wines enhance the smoky, tangy, and herby notes typical of chicken gyros, making your meal even more memorable.

---

What can you serve with this

• • 1. Greek-style lemon potatoes – Soft, aromatic potatoes roasted with garlic and oregano for a comforting side.
    2. Olives and marinated feta – Offer a salty, briny contrast that works beautifully with the fresh salad and smoky chicken.
    3. Simple cucumber and tomato salad – Adds lightness and freshness to balance the hearty gyro components.
    4. Grilled Halloumi – Adds a rich, squeaky-textured cheese that complements the charred chicken.

---

FAQs for chicken gyros with tzatziki and chips

• • • Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and more flavourful after grilling.
    • How long should chicken marinate? At least 4 hours, ideally overnight for best results.
    • Can I prepare flatbreads in advance? Yes, they keep well refrigerated and can be reheated gently.
    • What if I don’t have a barbecue? Roasting in the oven works well; turn the chicken regularly.
    • Can this recipe be made dairy-free? Substitute the yoghurt with a dairy-free alternative and omit feta.
    • Any tips for making fries crispier? Soak peeled potato slices in cold water before cooking and drain thoroughly.
    • How to store leftovers? Keep components separately in airtight containers in the fridge for up to 2 days.

---

Nutri-score Health Check

This recipe rates a Nutri-Score of C, reflecting its wholesome protein from chicken and yoghurt, balanced by fresh vegetables and herbs. The presence of flatbreads and fried potatoes adds carbohydrates and fats, moderating its overall healthiness.

Positive Factors

• • • Rich in lean protein from chicken thighs and yoghurt
    • Includes fresh vegetables and herbs in salad and tzatziki
    • Nut-free and balanced seasoning

Negative Factors

• • • Fried French fries contribute to higher fat and calories
    • Flatbreads contain refined carbohydrates
    • Moderate use of oil and ghee increases saturated fat content

Nutri-Score is calculated automatically from the recipe ingredients and offers a general guide—adjust portions and ingredients to suit your dietary needs.