Thursday, 6 June 2013

Opa! Eat like a Greek Goddess.

Monday night marked the end of an era for my friends and I, our last official 'partying' in Sheffield. This week, we're leaving after four years there. We wanted to celebrate our final week there with a party, night out and a small food-related get together. Silly me planned food for 6, then had to try and double that amount; hectic with one blurred picture, but the recipe is truly delicious. Greek food tastes so nice because of the herbs and the way it is marinated so I will make this again very soon and add more pictures! Seriously though, try this, the oregano and the oil/yoghurt/garlic marinade makes this chicken taste delicious. Serving with the chicken with flatbreads and Tzatziki makes for a real, authentic Greek meal. And it is SO easy.

[Adapted from The Kitchn]


I made mine for 6 about 12 of us, so feel free to add more chicken if you want to - yeah so, Vicky had to whip up a last minute Red Thai Curry and some of the girls bought emergency pizzas! Better planning next time I think!


All you need for:


Gyro Chicken:

6 chicken breasts
3 tbsp olive oil 
150g yoghurt
3 garlic cloves, crushed
2 tbsp oregano
1 tsp salt
Plenty of pepper
Juice of a Lemon and the zest


Homemade flatbread, Greek chicken, sweet potato and potato wedges, salad and homemade Tzatziki (RTC and emergency pizzas hidden...)

Make my Tzatziki to accompany - Greek yoghurt, cucumber, paprika,  lemon juice, garlic, parsley and a drizzle of oil. 

And wrap it all in my Flatbread with a tasty Greek Salad - natural yoghurt, self raising flour, baking powder and sea salt

I marinated my chicken with the oil/yoghurt etc. for 24 hours. It says 2 hours at least is fine, but I wanted to prepare with us having guests round, laughable now after the chaos, and I think the flavours definitely mix better this way.

Instead of using the Greek sauce The Kitchn uses, I serve this with a traditional Tzatziki. It's so quick and easy to make and not only tastes beautiful but is also really light.


Fast forward 24 hours - take the chicken out of the marinade. I don't tend to wipe the marinade off as I just heat a pan, throw the chicken in and add extra oregano, pepper and, if you want it, add more garlic too.


While the chicken is cooking, turn to my flatbread recipe - natural yoghurt, self raising flour, baking powder and sea salt - mix together and do your thang! 


If you can multi-task, whip up a delicious salad - mine will consist of the not-so-typically-Greek iceberg lettuce with M&S watercress, rocket and spinach, delicious plum tomatoes, cucumber and baby beetroot.


As this is being served to more than a few people, I like to dish everything up into serving dishes and let everybody be as greedy as they like and make their own. I think it adds to the fun of it.


Et voila! Serve with a few lemon wedges on the side as well as black pepper, you cannot have enough pepper in my opinion!


Crack open a good bottle (or two) of something - wine, beer, whatever tickles your fancy!

Get stuck in with your friends and, if the weather is anything like it is tonight in Sheffield, eat outside and enjoy the view! 

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