Chicken Gyros

Yield: 4

Author: Steph De Sousa

Prep time: 10 MinCook time: 2 HourTotal time: 2 H & 10 M

Tender, slow-cooked chicken packed with zesty lemon and herbs, shredded and soaked in its own juicy flavours. Served in warm flatbread with fresh toppings and a creamy yoghurt sauce, it’s a simple, crowd-pleasing favourite.

Easy, flavourful, and perfect for a relaxed, build-your-own dinner. 🥙✨

Ingredients

1 kg Broad Oak Farms RSPCA Approved Chicken Thigh Bulk - RSPCA Approved Chicken Thigh Bulk
2 tbsp Stonemill Crushed Garlic 250g - Crushed Garlic 250g
2 tbsp Stonemill Oregano Leaves 14g - Oregano Leaves 14g
Juice and zest from 2 lemons
2 tbsp The Olive Tree Olive Oil 1L - Olive Oil 1L
1L Chefs’ Cupboard Chicken Flavour Liquid Stock 1L - Chicken Flavour Liquid Stock 1L
1 tsp Stonemill Salt
1 tsp Stonemill Pepper

Instructions

Place chicken thighs in your slow cooker.
Pour over the remaining ingredient and give a good stir to combine.
Place the lid on your pot and cook in the oven for 2 hours at 160 degrees.
Once it has finished cooking, I like to shred the chicken and place it back into the juices from the bottom of the slow cooker. This will help keep the chicken super juicy.
Serve on flat bread with sliced cucumber and tomato, with a simple yoghurt sauce of
1 cup Lyttos Greek Style Thick & Creamy Natural Yogurt 1kg - Greek Style Thick & Creamy Natural Yogurt 1kg
1 minced garlic clove,
juice of 1/2 lemon
pinch of salt and pepper
Mix all together and allow to sit for 30 mins before serving if you can wait that long.

Chicken Gyros

Ingredients

Instructions

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