Greek Chicken Gyros
These Greek-style chicken gyros are a great meal to make for a BBQ. The chicken is marinated with herbs, then cooked until it's juicy and tender. The cucumber salad is light and refreshing, and the tzatziki sauce adds a delicious creaminess. All of these ingredients are wrapped up in soft pita bread, making it a perfect one-handed meal.
Making this Greek chicken gyro only takes three steps and 20 minutes!
INGREDIENTS
1kg chicken thighs boneless and skinless
Marinade
½ cup Greek yogurt plain
2 tablespoon lemon juice
2 tablespoons red wine vinegar
2 tablespoons olive oil
4 cloves garlic minced
1 tablespoon cumin ground
1 tablespoon oregano dried
1 tablespoon smoked paprika
½ teaspoon cinnamon ground
1 teaspoon salt or to taste
1 teaspoon pepper or to taste
Toppings
4 pitas
¼ cup tzatziki sauce
1 red onion thinly sliced
1 cup cherry tomatoes halved
¼ sliced cucumber
INSTRUCTIONS
Marinate chicken: Add the chicken and marinade ingredients to a large freezer bag. Squeeze to mix all the ingredients around and transfer the bag to the fridge. Marinate for 1-4 hours.
Cook chicken: Preheat the grill, with the lid closed, over medium-high heat for 5-10 minutes. Grill the thighs for 5-7 minutes per side until slightly charred.Roughly chop the thighs and assemble your gyros.
Assemble gyros:Warm the pitas for 15-20 seconds in the microwave or toast them individually in a dry skillet over medium-high heat. Spoon some of the chicken into the pita, then top with tzatziki, onion, tomatoes and cucumber.
Vegan Tofu Satay Skewers
This vegan satay with peanut sauce is easy to prepare and great served as party finger food. Mixed vegetables and tofu are marinated in a delicious Thai-style coconut milk marinade then cooked until soft and crispy on the outside. Serve with a tasty peanut and lime sauce on the side for dipping.
INGREDIENTS
FOR THE MIXED-VEGETABLE SATAY
1 small red pepper, cut into bite-sized pieces
1 small green pepper, cut into bite-sized pieces
1 medium onion, cut into bite-sized pieces
8 baby corn, cut into bite-sized pieces
5 button mushrooms, quartered
1 block of extra-firm tofu, cut into cubes
25 cherry tomatoes
FOR THE MARINADE
3 kaffir lime leaves, veins removed (can substitute the zest of 1.5 limes)
4 cilantro stalks with their leaves
4 cloves of garlic
1 cup (250 ml) coconut milk
2 tablespoons vegetable oil
2 tablespoons curry powder
2 tablespoons sugar
3 tablespoons soy sauce
1 teaspoon salt
FOR THE PEANUT SAUCE
½ cup (125 grams) peanut butter
¼ cup (60 ml) warm water
3 tablespoons soy sauce
2 tablespoons brown sugar
2 tablespoons sriracha or sambal oelek; or 1 teaspoon dried red chili flakes; or 1 small chili pepper, minced (adjust to taste)
2 tablespoons lime juice
1 ½ tablespoons minced ginger
1 tablespoon minced garlic
INSTRUCTIONS
FOR THE MARINADE
In a blender, combine the lime leaves, cilantro and garlic to make a paste.
Combine this paste and all the remaining marinade ingredients in a large ziplock bag or bowl. Add in all the vegetables and shake or stir to coat with the marinade.
Leave to marinate, shaking it up from time to time, for at least 30 minutes.
FOR THE PEANUT SAUCE
Combine all the ingredients and mix until the peanut butter is dissolved.
FOR THE MIXED-VEGETABLE SATAY
Thread the vegetables and tofu onto skewers and drizzle in oil. Grill, turning the skewers over, until browned on each side. Serve with peanut sauce.
Chilli, Corriander and Lime BBQ Prawns
This BBQ king prawn recipe is both simple and delicious. It has a kick, so it will be a crowd pleaser at any event.
INGREDIENTS
16 large king prawns
sliced chilli, extra virgin olive oil and lime wedges, to serve
FOR THE MARINADE
1 long red chilli, deseeded and finely chopped
1 small red chilli, deseeded and finely chopped
½ cup coriander leaves, finely chopped
2 garlic cloves, crushed
2 tbs lime juice
1/3 cup extra virgin olive oil
INSTRUCTIONS
To make the chilli, coriander & lime marinade, combine all ingredients in a bowl. Season with sea salt and pepper. Stir to combine.
Cut heads off the prawns. Place prawns shell side-down onto a board and split lengthways to butterfly open (without cutting through the shell). Devein prawns and arrange flesh-side up in a large ceramic shallow dish. Spoon marinade over prawn flesh. Cover and chill for 15 minutes (or longer if time permits).
Heat a barbecue grill (on a barbecue with a hood) over medium heat. Place prawns shell-side down onto the barbecue. Cover and barbecue prawns, without turning, for 3-4 minutes or until the flesh is just cooked through. Arrange prawns on a serving platter. Sprinkle with extra coriander leaves and sliced chilli, drizzle with extra virgin olive oil and serve with lime wedges.
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