Charred Lemon & Oregano Butter Chicken Gyros

Name: Charred Lemon & Oregano Butter Chicken Gyros
Prep time: 50 min
Cook time: 75 min
Total time: 125 min
Yield: 6 servings
Ingredients: 1.5 kg Boneless, skinless chicken thighs; 300 g Thick Greek yoghurt; 5 Garlic cloves; 2 Lemon zest; 1/2 Lemon juice; 2 tbsp Dried oregano; 1 tbsp Smoked paprika; 1 tsp Ground cumin; 2 tbsp Olive oil; 2 tsp Fine sea salt; Freshly cracked black pepper; 100 g Unsalted butter; 1 Lemon; 2 Garlic cloves; 1 tbsp Fresh oregano; 1/2 tsp Smoked paprika; 1 tbsp Runny honey; 1 pinch Salt; Freshly cracked black pepper; 300 g Thick Greek yoghurt; 1/2 Cucumber; 2 Garlic cloves; 1 Lemon juice; 1 handful Fresh dill; 1 tbsp Extra virgin olive oil; Salt; Freshly cracked black pepper; 1 Large red onion; 1/2 Lemon juice; Red wine vinegar

If you ever meet me, I’ll tell you how much I LOVE garlic. I think it brings life to everything. While you don’t want to turn up to work everyday smelling so garlicky you could scare off Edward from Twilight (yes I'm aware he isn't affected by this), I think gyros is a dish that craves those sweet bulbs. My recipe is fairly classic, apart from the fact I love to build a little charred lemon and oregano butter which we are going to repeatedly brush over the chicken as it cooks. It helps build a beautiful crust, and really deepens the overall flavour. If I have the time, I like to marinate my chicken for up to two days because the flavour really gets into everything. It absolutely isn't essential though. Even a few hours will give you something delicious. If you are leaving it for the full 48 hours, make sure the chicken is very fresh, stays properly refrigerated and don't go crazy with the lemon juice. Too much acid sitting against the chicken for that long can start messing with the texture, which is why we are using plenty of zest and saving most of that fresh lemon hit for later. A lil Sam pizzaz if you will! And don't worry if you haven't got a BBQ. I love doing this outside because you get all that lovely smoke and char, but the oven version works brilliantly too and means pretty much anyone can make it at home. If you are still craving that burnt flavour, I sometimes cheat and finish with a bit of blow torch action! This one is a messy little bugger, prepare kitchen roll!

Prep

50m

Cook

1h 15m

Total

2h 5m

Charred Lemon & Oregano Butter Chicken Gyros

If you ever meet me, I’ll tell you how much I LOVE garlic. I think it brings life to everything. While you don’t want to turn up to work everyday smelling so garlicky you could scare off Edward from Twilight (yes I'm aware he isn't affected by this), I think gyros is a dish that craves those sweet bulbs. My recipe is fairly classic, apart from the fact I love to build a little charred lemon and oregano butter which we are going to repeatedly brush over the chicken as it cooks. It helps build a beautiful crust, and really deepens the overall flavour. If I have the time, I like to marinate my chicken for up to two days because the flavour really gets into everything. It absolutely isn't essential though. Even a few hours will give you something delicious. If you are leaving it for the full 48 hours, make sure the chicken is very fresh, stays properly refrigerated and don't go crazy with the lemon juice. Too much acid sitting against the chicken for that long can start messing with the texture, which is why we are using plenty of zest and saving most of that fresh lemon hit for later. A lil Sam pizzaz if you will! And don't worry if you haven't got a BBQ. I love doing this outside because you get all that lovely smoke and char, but the oven version works brilliantly too and means pretty much anyone can make it at home. If you are still craving that burnt flavour, I sometimes cheat and finish with a bit of blow torch action! This one is a messy little bugger, prepare kitchen roll!

Prep

50m

Cook

1h 15m

Total

2h 5m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Start with the marinade. Add the Greek yoghurt to a large bowl with the grated garlic, lemon zest, lemon juice, oregano, smoked paprika, cumin, olive oil, salt and LOADS of freshly cracked black pepper. I’m a bit of a cracked black pep addict tbh, so much so I’ve given up with grinders and have just started crushing them myself in the pestle and mortar. Now, mix everything together before adding your chicken thighs and getting right in there with your hands so every piece is completely coated.

For

Ingredients

For the chicken gyros

1.5

Boneless, skinless chicken thighs

Per Serving

Calories

944kcal

Fat

47g

Saturates

20g