Chicken Curry Gyros High Protein

Chicken Curry Gyros

Chicken Curry Gyros. Nothing more delicious and satiating than Gyros and were taken these one step further with big Indian influence. 

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Cook: 45 MINS

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Mix together chicken marinade ingredients until fully combined, then add chicken thighs. Coat chicken thighs in marinade, cover and leave to marinade for at least 30 mins.
Meanwhile, add green chilli, coriander, mint leaves and olive oil to a food processor or blender and blitz until smooth. Add this mixture to a bowl with plain yoghurt, garlic, cumin, garam masala, lemon juice and mix until combined.
When you are ready to cook chicken thighs, remove from fridge 10 mins before cooking to allow to come to room temp. Heat a non-stick pan or cast iron skillet and add chicken thighs. Cook chicken thighs approx 5 mins on each side. Make sure they are cooked through before removing and setting aside. Add peppers into pan, skin side down and cook until peppers are slightly soft and charred.
Slice your chicken thighs into thin strips. Make sure the rest of your garnishes are ready to serve and then build your gyros. Add some mint-yoghurt sauce to the base of your flatbread, then chicken, pepper, red onion slices, tomatoes, mango chutney and coriander. 

Nutritional Info

Per gyros: 

Cals – 541 

Carbs – 52g 

Protein – 40g 

Fat – 17.5g 

Ingredients

Serves 4

For the Chicken Marinade:

  • 500g of chicken breast.
  • 200g of plain yoghurt (full fat is best).
  • Tbsp of curry powder.
  • Tsp of sweet paprika.
  • Tsp of garam masala.
  • Salt and pepper, to taste.
  • Juice of 1/2 a lemon.

For the Mint-Yoghurt Sauce:

  • 200g of plain yoghurt.
  • 1 green chilli - seeds removed and chopped.
  • A handful of mint - stalks removed.
  • A handful of coriander - stalks removed.
  • Tsp of extra virgin olive oil.
  • 1 clove of garlic - minced.
  • 1/4 tsp of cumin.
  • 1/4 tsp of garam masala.
  • A small squeeze of lemon juice.

To Serve:

  • 1 red pepper - roughly chopped.
  • 1 green pepper - roughly chopped.
  • 4 flatbreads - heat slightly before making gyros.
  • Sliced red onion.
  • Coriander leaves- roughly chopped.
  • Mango chutney (1 tsp per gyros).
  • Vine tomatoes - roughly chopped.

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