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Chicken gyros

olive magazine
  • 60 minutes
  • Serves 4

INGREDIENTS

red onion ½, sliced

tomatoes 2, sliced

curly lettuce a few leaves

1 tsp

active dry yeast

1 tsp

caster sugar

milk 75ml, warmed

olive oil

3/4 tsp

salt

225 g

strong white bread flour

chicken breasts 2 large, cut in half horizontally

lemon 1, juiced

1 tsp

dried oregano

garlic 2 cloves, crushed

1/2

cucumber

lemon ½, juiced

1 clove

garlic

300 milliliters

natural yogurt

mint a small bunch, finely chopped