Chicken gyros

11 INGREDIENTS • 8 STEPS • 40MIN

Chicken gyros

Recipe

4.4

5 ratings
We’ve perfectly seasoned and slow-cooked our Chicken Shawarma for maximum flavour, so all you have to do is pop it in the oven to enjoy succulent, tender chicken in no time at all. This pairs perfectly with oregano chunky chips, stuffed into a Greek-style flatbread with the creamiest Collection Tzatziki and homemade salad. This makes for a perfect midweek dinner to impress, with minimal effort required.
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We’ve perfectly seasoned and slow-cooked our Chicken Shawarma for maximum flavour, so all you have to do is pop it in the oven to enjoy succulent, tender chicken in no time at all. This pairs perfectly with oregano chunky chips, stuffed into a Greek-style flatbread with the creamiest Collection Tzatziki and homemade salad. This makes for a perfect midweek dinner to impress, with minimal effort required.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

40MIN

Total time

Ingredients

Servings
4
1 pack
(1.23 kg)
M&S British chicken shawarma
800 g
M&S chunky chips
1 tsp
dried oregano
For the salad
2 tbsp
M&S pickled red onions
2
little gem lettuce, shredded
300 g
M&S Remarksable Value red cherry tomatoes, sliced
1 handful
mint, roughly chopped
1
M&S Remarksable Value lemon, juiced
2 tbsp
olive oil
To serve
4
M&S Greek style flatbreads
as needed
M&S creamy tzatziki

Nutrition per serving

VIEW ALL
Calories
886kcal
Fat
24.9 g
Saturates
4.7 g
Sugars
11.4 g
Salt
2696.1 mg
Love This Recipe?
Add to plan
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Chicken gyros
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 220°C/200°C fan/gas mark 7. Remove all packaging for the chicken (1 pack) and set the sachets to one side.
step 2
Drain and set the juices to one side, then transfer the chicken to a grill rack on top of a foil-lined baking tray. Place it on the middle shelf of the oven and cook for 20 minutes.
step 3
Meanwhile, place the chips (800 g) on another lined baking tray and cook for 18 minutes. Once cooked, toss with the oregano (1 tsp) and season to taste with salt and pepper.
step 4
Pour the reserved juices on top of the chicken, turn up the temperature to 240°C/220°C fan/gas mark 8 and cook for a further 8 minutes.
step 5
Meanwhile, prep the salad by adding the pickled onions (2 tbsp), lettuce (2), tomatoes (300 g) and chopped mint (1 handful) to a mixing bowl. Toss through the lemon juice (1) and olive oil (2 tbsp). Season to taste with salt and pepper.
step 6
When the time’s up on the chicken, remove from the oven and shred with two forks. Drizzle over the garlic sauce, crispy onions and seasoning sprinkle and mix well. Cover with tin foil to keep warm.
step 7
When you are ready to serve, add the flatbreads (4) to the oven to warm through for 2-3 minutes.
step 8
Dollop the tzatziki (as needed) onto the flatbreads, and top with the chicken, salad and chips.
step 8 Dollop the tzatziki (as needed) onto the flatbreads, and top with the chicken, salad and chips.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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