Foodie Leah Itsines shares family favourite recipe: Greek chicken gyros with tzatziki

Leah Itsines is a home cook, and author, and has a wellness brand called BARE.

She is the younger sister of fitness influencer Kayla Itsines.

On Friday, she visited The Morning Show to make a family favourite of Greek chicken gyros with tzatziki.

Viewers can see more of Leah on her website.

Chicken yiros

Prep time: 20 minutes

Cook time: 15 minutes

Serves: 2

Note: For extra flavour, once your pita is oiled, sprinkle some seasoning on it. This can be any pre-mix seasoning or just a simple garlic salt.

Ingredients

• 500g chicken tenderloins, sliced into strips
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 garlic clove, crushed
• Squeeze of lemon
• Salt and pepper, to taste
• ½ teaspoon oil
• Olive oil, for cooking
• 2 small pita bread
• 1⁄4 cup tzatziki
• 1⁄2 small tomato, sliced thinly
• 1⁄4 small red onion, sliced thinly
• 1⁄2 cup shredded iceberg lettuce

Instructions:

1. In a small bowl, combine chicken, oregano, paprika, garlic, lemon, salt, pepper and ½ teaspoon of oil.
2. Heat a large non-stick frying pan over a medium-high heat. Add chicken and cook
3. until lightly golden and cooked through.
4. Spray pita with olive oil. Heat another non-stick pan over a medium-high heat and add
5. pita. Cook for 1–2 minutes on each side or until a light golden colour all over.
6. Begin to build your gyros! Place the pita on a sheet of foil or greaseproof paper and spoon on tzatziki. Add chicken, tomato, onion and lettuce and roll up, enclosing the filling.

Tzatziki

Makes at least 3 cups

Ingredients

• 1kg Natural Greek yoghurt
• 2 Lebanese cucumbers
• 1/2 Tsp olive oil
• 2-3 garlic cloves
• Salt & pepper (to taste!)

Method

Firstly, you’ll need a bowl, a sieve and a choux cloth.

Place the sieve on top of the bowl and line it with a choux cloth. Spoon the Greek yoghurt into the sieve and let it sit overnight (or for 1-2 hours) in the fridge to draw out any excess water. This helps the consistency become creamy!

Grate the cucumber into another choux cloth and squeeze out any excess water.

Add the strained yoghurt into a large mixing bowl with the cucumber, olive oil, crushed garlic, salt and pepper. Mix well. Taste and season accordingly (might need more salt, depending on your liking).