Chicken Gyros Plate

For 2 servings

• chicken thighs, boneless2
• olive oil1 tbsp
• garlic clove, crushed1
• dried oregano1 tsp
• Juice of 1/2 lemon
• Salt and pepper, to taste
• basmati rice150 g
• natural yoghurt100 g
• garlic clove, crushed (for the sauce)1/2
• cucumber, grated1/4
• tomato, diced1/2
• red onion, thinly sliced1/4

1. 1

   In a bowl, mix the chicken with the olive oil, garlic, oregano, lemon juice, salt and pepper, rubbing it in well so every surface is coated. Cover and leave to marinate for at least 20 minutes, or up to a few hours in the fridge.

2. 2

   Cook the rice according to the packet instructions.

3. 3

   Grate the cucumber and squeeze out the excess liquid firmly using your hands or a clean tea towel, this step matters, skipping it leaves you with a watery, runny sauce rather than a thick one. Mix the squeezed cucumber with the yoghurt and the remaining crushed garlic in a small bowl, season with a pinch of salt.

4. 4

   Heat a griddle pan or frying pan over medium high heat until properly hot. Cook the marinated chicken for 5 to 6 minutes on each side, until deeply golden with some char, and cooked through with no pink in the middle when you cut into the thickest piece.

5. 5

   Rest the chicken for a couple of minutes, then slice into strips.

6. 6

   Divide the rice between two plates, top with the sliced chicken, diced tomato and red onion, and serve with the garlic yoghurt sauce spooned generously over the top or alongside.