Punjabi paneer curry is amazingly simple vegetarian dish from northern india. The paneer is made from cows milk and is easy to make at home
Greece is one of my favourite places to visit on my travels and every time I go, I’m sure to more than fulfil my Gyros-a-day quota. I love the simple, fresh flavours of Greek food and Gyros wraps are the perfect example of these. With just a few ingredients in the meal, it allows the fragrant herbs and spices to really shine and they’re further enhanced with the addition of lots of fresh, zingy lemon.
These wraps are super simple to make and our Greek Gyros Seasoning adds a big whack of flavour reducing the need for loads of different ingredients and long cooking times. The perfect midweek summer meal!
Spices used in this recipe
Mix 2tbsp of the Greek Gyros Seasoning with the olive oil, lemon juice and garlic in a bowl and add the chicken thighs in and toss to coat. Set aside and let the chicken marinate for at least 30 mins – allowing the seasoning to flavour the chicken and the lemon juice to tenderise it.
Once finished marinating, place a griddle pan on high heat or bring the BBQ up to temperature. Once hot, place the chicken on the griddle and cook, turning frequently, until the meat is opaque and cooked inside and the outside is chard and crispy, about 5 mins on each side, but the cooking time can vary, so be sure to check before taking it off the heat.
While the chicken cooks, mix the remaining tbsp of Greek Gyros Seasoning and the Greek yoghurt and set aside for serving. Once the chicken is cooked, set aside for resting. Whilst it rests, heat the flatbreads on the still-hot pan, flipping until nice and warm and slightly chard on the outside.
Slice the chicken and serve on the flatbread with the seasoned yoghurt sauce, tomato, cucumber, red onion and an extra squeeze of lemon. Wrap up, serve and enjoy!