Greek chicken gyros with tzatziki recipe

Authentic, flavoursome and delicious, these Greek-inspired Gyros are the ultimate camp sharer.

This recipe can be made from scratch at the campsite or prepped ahead of your trip for extra ease. We recommend intensifying the flavours by marinating the chicken overnight at home, but this is just as tasty done at camp!

Check out the full recipe below:

INGREDIENTS

• Chicken thighs
• Tzatziki
• Pitta breads
• 2 tomatoes
• 1 red onion
• Halloumi
• 2 potatoes
• Olive oil

For the marinade

• 200ml greek yogurt
• Olive oil
• Crushed garlic
• 1 tsp cinnamon
• 1 tsp paprika
• 1 tsp coriander
• 1 tsp black pepper
• 1 tsp salt
• Lemon juice

For the tzatziki 

• 1/2 cucumber (grated)
• 200ml greek yogurt
• 2 garlic cloves (chopped)
• Fresh dill
• Fresh lemon juice

DIRECTIONS

1. To 200ml Greek yogurt, add 1 tsp of coriander, paprika, cinnamon and black pepper
2. Next up, add 2-3 tsp of crushed garlic
3. Drizzle in your olive oil
4. Sprinkle in a pinch of salt
5. Mix well and finish with a generous squeeze of lemon juice, seasoning to taste 

1. Finely grate 1/2 a cucumber and add to 200ml of Greek Yogurt
2. Chop 2 cloves of garlic and some fresh dill, adding both to the mixture
3. Season with a final squeeze of fresh lemon juice

1. Add frying oil to a saucepan and set aside to heat using the camp stove
2. Thinly slice the potatoes lengthways, creating thin fries
3. Place the fries into the hot oil and fry until golden brown and crisp
   

1. Heat a drizzle of olive oil in a frying pan
2. After marinating, skewer the chicken making 3-4 even portions
3. Place the skewers in the pan with the ends as far away from the heat as possible, helping you turn these as they cook
4. Once cooking, slice the halloumi and add this to the pan to fry. Flip the halloumi during cooking for an even brown colour
5. Slice 1 red onion and 2 tomatoes to create a salad garnish
6. Spread the tzatziki mixture onto each pitta bread and add the salad, halloumi and fries
   
7. Remove the chicken from the skewers and add to the wraps, using one portion per pitta
8. Enjoy!

OUR PARTNER CHEF

Harrison Ward, otherwise known as Fell Foodie, is an inspirational camp stove cook and all-around outdoorsman.

Following a drastic life change in 2016, he found a passion for hiking, which he soon combined with his lifetime love of cooking.
Not only does he utilise his platforms for sharing delicious outdoor recipes, Harrison regularly voices his struggles with mental health, sharing his story to help others.
Together, we’ve created 10 versatile camping recipes that bring fresh ingredients and bold flavours to outdoor cooking – all using our minimalist, space-saving equipment.