INGREDIENTS
Serves 4
400 Gr Pulled Chicken (Or left over roast diced finely or grated).
(100 gr Chicken per Yiros or the recipe below::
4 Yiros Flatbread Breads
FILLINGS
Grated Cheese
Tabouli
Tomato
Cucumber
Beetroot
Grated Carrot
Sliced Onion
Sliced Mushrooms (Raw)
Lettuce
Alfalfa
Olives
Or any salad you like!!
Sauces:
Tomato, BBQ, Mayonnaise, Sour Cream, Mustard, ETC.
METHOD
Place Flat Bread on a grill to warm through.
Place on bench or board and from the bread up start layering.
100 Gr of Chicken per Yiros.
Sauce, Chicken then the salad and Mayo over the top.
Fold up the bottom, then the sides of the Flatbread and secure with paper or string.
NOTES
You can also cook Bacon and or an Egg and add to the Yiros. Just make sure the yolk is popped.
Cooking your own Chicken Meat for Yiros.
Enough for 9 or 10 Yiros
INGREDIENTS
1 Kg Chicken Thigh
Marinade
1 Cup Greek Yogurt
1/2 Lemon Juiced
1 Tbsp Apple Cider Vinegar or White Wine Vinegar
3 Cloves Garlic Crushed or Diced Finely
2 Tbsp Dried Marjoram Striped Cut Finely
2 Tbsp Dried Thyme Striped Cut Finely
1 Tsp Salt
1 Tsp Pepper
1 Tbsp Cumin
1 Tbsp Paprika
1 Onion (For making the stand)
Tzatziki Sauce
1 Large Cucumber, Shredded {Squeeze out juice}
2 Cups Greek Yogurt
1 Tbsp Garlic, Minced
¼ Cup Lemon Juice
2 Tbsp Fresh Dill, Finely Chopped
2 Tbsp Fresh Parsley, Finely Chopped
Salt And Pepper To Taste
METHOD
1 Add all Yogurt and Herbs to a bowl and combine to make a marinade.
2 Add Chicken to Marinade Bowl and mix well.
3 Refrigerate for 2 Hours.
4 Cut the Onion in half and poke a scour through it to make the stand. {Or make a purpose built stand}.
5 When Chicken is ready, stack it on the scour crossing each piece.
6 You are now ready to cook the Chicken, Either in a Weber or in an Oven
7 Preheat oven to 200°C. Bake for 1.5 to 2 hours, until internal temperature reaches 75°C.
8 Let cool for 10 minutes.
SAUCE
Grate Cucumber and remove all moisture by placing cucumber in tea towel and twisting the towel to remove all the moisture.
Combine tzatziki ingredients and stir well.
Cover and refrigerate at least 30 minutes.
NOTE
1 To make Tandoori Chicken just add 2 – 3 Tbsp of Tandoori Spice Blend or Hot Curry Powder
