For the chicken
300g. Chicken thigh fillets cut in strips
50g. Yoghurt
2 teaspoons French type mustard
2-3 tablespoons lemon juice
Salt, pepper, oregano, sweet paprika
3 cloves of garlic chopped, chopped chilli
1 teaspoon extra virgin olive oil
For the dip
2 tablespoons Greek yoghurt
1 teaspoon mustard
1 teaspoon honey
Pinch of mustard, salt and pepper
HOW TO?
1️⃣Leave to marinate the chicken for 2-3 hours in the mix of yoghurt, mustard, chilli, garlic, herbs, spices and olive oil.
2️⃣Take a grease proof sheet. Lay the chicken stripes one over the other, so it starts creating a plait. Add the excess sauce and wrap the paper in an envelope.
3️⃣Place in a tray with the paper split at the bottom and cook at preheated oven at 180 degrees for 50 minutes.
4️⃣Lift out and start slicing the meat in little pieces. That’s the gyros meat.
5️⃣ Stuff the gyros meat in pitas (different post in my blog) and serve. Make a dip with a yoghurt, mustard and honey dip.
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