Chicken Gyros with Homemade Tzatziki

Preheat oven to 220°C. Cut potato into 1cm thick sticks. Toss potatoes in oil and season with salt. Arrange in a single layer onto a lined baking tray. Cook for 18-20 minutes, or until brown and crisp, turn halfway through.

Peel and mince garlic. Cut cucumber in half, slice one half and grate the other half. Cut cherry tomatoes in half. Peel shallot and slice. Chop cos. Pick parsley leaves and dice, discarding stems.

Pat chicken dry and coat in a drizzle of oil. Season chicken with oregano, half garlic and salt and pepper. Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 5-6 minutes each side or until cooked through. Rest chicken for a few minutes and slice.

In a bowl mix yoghurt, remaining garlic, a squeeze of lemon juice (to taste), grated cucumber and most of the parsley (saving some for garnish). Season with salt and pepper.

Heat a dry pan on medium heat. Add the flatbread and heat for 1-2 minutes each side, or until warmed through and slightly brown.

Divide flatbread between plates. Top with tzatziki, chicken, cos, tomatoes, sliced cucumber, shallot and fries. Season with salt and pepper. Garnish with remaining parsley. Enjoy!

Preheat oven to 220°C. Cut potato into 1cm thick sticks. Toss potatoes in oil and season with salt. Arrange in a single layer onto a lined baking tray. Cook for 18-20 minutes, or until brown and crisp, turn halfway through.

Peel and mince garlic. Cut cucumber in half, slice one half and grate the other half. Cut cherry tomatoes in half. Peel shallot and slice. Chop cos. Pick parsley leaves and dice, discarding stems.

Pat chicken dry and coat in a drizzle of oil. Season chicken with oregano, half garlic and salt and pepper. Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 5-6 minutes each side or until cooked through. Rest chicken for a few minutes and slice.

In a bowl mix yoghurt, remaining garlic, a squeeze of lemon juice (to taste), grated cucumber and most of the parsley (saving some for garnish). Season with salt and pepper.

Heat a dry pan on medium heat. Add the flatbread and heat for 1-2 minutes each side, or until warmed through and slightly brown.

Divide flatbread between plates. Top with tzatziki, chicken, cos, tomatoes, sliced cucumber, shallot and fries. Season with salt and pepper. Garnish with remaining parsley. Enjoy!

Preheat oven to 220°C. Cut potato into 1cm thick sticks. Toss potatoes in oil and season with salt. Arrange in a single layer onto a lined baking tray. Cook for 18-20 minutes, or until brown and crisp, turn halfway through.

Peel and mince garlic. Cut cucumber in half, slice one half and grate the other half. Cut cherry tomatoes in half. Peel shallot and slice. Chop cos. Pick parsley leaves and dice, discarding stems.

Pat chicken dry and coat in a drizzle of oil. Season chicken with oregano, half garlic and salt and pepper. Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 5-6 minutes each side or until cooked through. Rest chicken for a few minutes and slice.

In a bowl mix yoghurt, remaining garlic, a squeeze of lemon juice (to taste), grated cucumber and most of the parsley (saving some for garnish). Season with salt and pepper.

Heat a dry pan on medium heat. Add the flatbread and heat for 1-2 minutes each side, or until warmed through and slightly brown.

Divide flatbread between plates. Top with tzatziki, chicken, cos, tomatoes, sliced cucumber, shallot and fries. Season with salt and pepper. Garnish with remaining parsley. Enjoy!

Preheat oven to 220°C. Cut potato into 1cm thick sticks. Toss potatoes in oil and season with salt. Arrange in a single layer onto a lined baking tray. Cook for 18-20 minutes, or until brown and crisp, turn halfway through.

Peel and mince garlic. Cut cucumber in half, slice one half and grate the other half. Cut cherry tomatoes in half. Peel shallot and slice. Chop cos. Pick parsley leaves and dice, discarding stems.

Pat chicken dry and coat in a drizzle of oil. Season chicken with oregano, half garlic and salt and pepper. Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 5-6 minutes each side or until cooked through. Rest chicken for a few minutes and slice.

In a bowl mix yoghurt, remaining garlic, a squeeze of lemon juice (to taste), grated cucumber and most of the parsley (saving some for garnish). Season with salt and pepper.

Heat a dry pan on medium heat. Add the flatbread and heat for 1-2 minutes each side, or until warmed through and slightly brown.

Divide flatbread between plates. Top with tzatziki, chicken, cos, tomatoes, sliced cucumber, shallot and fries. Season with salt and pepper. Garnish with remaining parsley. Enjoy!

Preheat oven to 220°C. Cut potato into 1cm thick sticks. Toss potatoes in oil and season with salt. Arrange in a single layer onto a lined baking tray. Cook for 18-20 minutes, or until brown and crisp, turn halfway through.

Peel and mince garlic. Cut cucumber in half, slice one half and grate the other half. Cut cherry tomatoes in half. Peel shallot and slice. Chop cos. Pick parsley leaves and dice, discarding stems.

Pat chicken dry and coat in a drizzle of oil. Season chicken with oregano, half garlic and salt and pepper. Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 5-6 minutes each side or until cooked through. Rest chicken for a few minutes and slice.

In a bowl mix yoghurt, remaining garlic, a squeeze of lemon juice (to taste), grated cucumber and most of the parsley (saving some for garnish). Season with salt and pepper.

Heat a dry pan on medium heat. Add the flatbread and heat for 1-2 minutes each side, or until warmed through and slightly brown.

Divide flatbread between plates. Top with tzatziki, chicken, cos, tomatoes, sliced cucumber, shallot and fries. Season with salt and pepper. Garnish with remaining parsley. Enjoy!

Preheat oven to 220°C. Cut potato into 1cm thick sticks. Toss potatoes in oil and season with salt. Arrange in a single layer onto a lined baking tray. Cook for 18-20 minutes, or until brown and crisp, turn halfway through.

Peel and mince garlic. Cut cucumber in half, slice one half and grate the other half. Cut cherry tomatoes in half. Peel shallot and slice. Chop cos. Pick parsley leaves and dice, discarding stems.

Pat chicken dry and coat in a drizzle of oil. Season chicken with oregano, half garlic and salt and pepper. Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 5-6 minutes each side or until cooked through. Rest chicken for a few minutes and slice.

In a bowl mix yoghurt, remaining garlic, a squeeze of lemon juice (to taste), grated cucumber and most of the parsley (saving some for garnish). Season with salt and pepper.

Heat a dry pan on medium heat. Add the flatbread and heat for 1-2 minutes each side, or until warmed through and slightly brown.

Divide flatbread between plates. Top with tzatziki, chicken, cos, tomatoes, sliced cucumber, shallot and fries. Season with salt and pepper. Garnish with remaining parsley. Enjoy!