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Chicken gyros with tzatziki and chips
Fruit and vegetables
1 large
red onion
, thinly sliced
½
lemon
, zest and juice
2
garlic
cloves, finely grated
½ tsp ground
coriander
1 tsp chopped
fresh coriander
, to garnish
1
cucumber
, de-seeded, peeled and grated
10
mint
leaves, finely chopped
10
cherry tomatoes
, halved
110g/4oz pickled
red onions
(see above)
10g/1/3oz
fresh coriander
, chopped
10g/1/3oz fresh flatleaf
parsley
, chopped
1
cucumber
, deseeded and thinly sliced
½
lemon
, zest and juice
Tins, packets and jars
30g/1oz
ghee
or melted butter, plus extra for brushing the finished flatbreads
Cooking ingredients
50g/1¾oz
caster sugar
50ml/2fl oz
white wine vinegar
1 tsp yellow
mustard seeds
1 tbsp extra virgin
olive oil
½ tsp ground
cumin
½ tsp dried
oregano
¼ tsp
cayenne pepper
½ tsp smoked sweet
paprika
½ tsp fine
sea salt
370g/13oz strong white bread
flour
2 tsp
nigella seeds
1 tsp
baking powder
5g/¼oz dried active
yeast
dissolved in 50ml/2fl oz warm water
½ tsp
salt
sea salt
, to garnish
2 pinches
sea salt
2 tbsp
olive oil
sea salt and freshly ground
black pepper
¼ tsp sweet,
smoked paprika
sea salt
Dairy, eggs and chilled
170g/6oz thick, full-fat Greek
yoghurt
200g/7oz natural
yoghurt
100g/3½oz thick, full-fat Greek
yoghurt
100g/3½oz
feta
, crumbled
Meat, fish and poultry
6 boneless
chicken thighs
Other
500g/1lb 2oz French fries
Back to recipe
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