If you live in the UK, you too will have recently seen a glimpse of the Sun. It doesn’t happen often, and I don’t want to boast. But it peeked through the clouds.
It was brief, it was fleeting, but it was there. For an instant, I felt the Sun on my face and all around, it smelt of Summer. I know you know what I mean. Summer has a smell, and it’s so distinctive, you couldn’t really describe or pinpoint it. You just know it when you smell it. Not quite the smell of cut grass, and not quite the smell of a cool jug of Pimms. It’s sort of a mish mash of all the best smells, and there it is….the smell of Summer.
Well, during that brief preview of Summer we experienced here in the UK, it led me to start day dreaming about the actual Summer. But now that the cold has descended again, I need to eat something that will transport me to Summer. The answer? Gyros.
I don’t know about you, but eating gyros instantly transports me to a hot beautiful Greece. Even if you haven’t been, you will have seen Mamma Mia (if not, why not?!) and you can imagine those crystal blue waves lapping at your toes, preferably as you are serenaded by a dark handsome man. He may be handsome, but he has nothing on the gyro you are clutching in both hands. If only he would stop staring at you so intently, so you could actually take a bite of the gyro.
Gyros really are a thing of edible beauty. Crispy succulent chicken, with cool crisp salad and lashings of delicious sauce all swaddled in an edible blanket. Just yum.
I didn’t think gyros could be improved upon, but I may have just done it, by making my own healthy buckwheat tortillas to swaddle them in. They are so easy to make and will make you feel like the ultimate domestic goddess.
These gyros are a total breeze to make, there a few different elements, but believe me when I tell you they are all seriously simple to do! These gyros make a really lovely thing to make either for yourself, and extra to take to work the next day, or for a relaxed supper with friends. A cold glass of wine or even better a chilled bottle of beer, then close your eyes and you’ll be able to smell Summer.
I’ve already told you all about the coconut tzatiki which is a real game changer and I know you are going to love it!
These tortillas are a great alternative to tortillas and I make them all the time. Perfect for rolling up delicious fillings, or for dipping in…dips, or as a base for a quick and easy, healthy pizza.
- 2 cups buckwheat flour
- 3 cups water
- pinch sea salt
- 2 eggs
- 4 chicken thighs, boneless or bone taken out
- 2 cloves garlic,
- olive oil
- half an iceberg lettuce, shredded
- 2 tomatoes, sliced
- ½ red onion, thinly sliced
- 100g coconut yoghurt, coyo
- ½ cucumber
- 1 clove garlic
- salt and pepper
- Special sauce
- 2 tablespoons mayonnaise
- 2 teaspoons harissa
- 1 teaspoon honey
- juice of 1 lime
- splash of tabasco, depending how spicy you like it
- First things first, lets crack on with the tortillas. Mix everything together and leave it to stand. Phew that was tough.
- After a minimum of 10 minutes, the mixture will become lovely and thick - you will be able to see a difference.
- When you're ready, grease a non stick frying pan with oil, or butter. I like using a small 7 inch pancake pan.
- Then, give the mixture a stir and ladle it into the hot pan, in the same way you would for pancakes. It will take a bit of trial and error to find the perfect amount to spoon in. That's okay, that's just the way of it. Fry each pancake for about 1 minute until it's lovely and golden, then flip over and cook very gently on the other side. You don't want to cook it for too long on the second side or it will get crunchy and will be hard to roll.
- With the bone removed from the thighs, flatten out the chicken thighs. Then marinate the chicken in a good glug of olive oil, 2 cloves of crushed garlic and a generous pinch of salt and pepper. The longer you leave it to marinate the better, but it will also be delicious even if you only have 5 or so minutes.
- Heat a griddle pan until smoking hot and then lay the chicken on it. Start on a medium hight heat for a couple of minutes to get a good colour on both sides of the chicken. Yum. Then turn down the heat and allow the chicken to cook through. Should take about 6-8 minutes.
- Once it's cooked, slice into slivers.
- Simply mix the ingredients together. Stick a (clean) finger in and give it a taste. Should be delicious! If not, adjust accordingly
- See the recipe here!
- Then, simply, allow people to assemble their own gyros. Pile them high with chicken, lettuce, tomatoes and red onion and then drizzle in both the sauces.
- Try eating it delicately, and then realise this isn't really possible and just go for it.
Dribbly chins are totally acceptable. Just ask my niece.
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