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One pot wonder
Ready in 15 minutes

Grilled Chicken Gyro

with Minty Lettuce Salad, Tzatziki & Charred Lemon

Cooking time

15 minutes




800 /serving

There’s nothing like a whiff of char to elevate a sandwich from satisfying to scintillating. So it’s worth firing up the barbecue to give these chicken thighs their grill marks before they land on warm naan to become gyro. Dollop each flatbread with tzatziki and top with chunks of tomato, and a lettuce and mint salad. Seal the deal by squeezing the juice from a barbecue-charred lemon over the works.

We will send you:

  • 4 Chicken thighs
  • 1 Bunch of mint
  • 1 Lemon
  • 1 Tomato
  • 1 Head of lettuce
  • 60g Garlic-cucumber yogurt (tzatziki)
  • 2 Naan
  • 15g Old Country spices (garlic, onion, mustard, kosher salt, black pepper)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Olive oil
Salt & pepper (S&P)
Basting brush
BBQ (or grill pan)
Total Fat
38 g
Saturated Fat
7 g
1460 mg
Total Carb
70 g
9 g
48 g
6 g
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Grill the chicken & lemon
Heat the BBQ on high, making sure to oil the grill first. Halve the lemon; drizzle the cut-sides with oil and season with a pinch of the spices. Pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. Grill the chicken on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high, partially covered), 4 to 6 min. on one side, until partially cooked. Flip and add the lemon, cut-sides down. Grill, 4 to 6 min., until the chicken* is cooked through and the lemon is charred. Transfer to a cutting board and reserve the grill pan, if using.
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Mise en place
Meanwhile, thinly slice the lettuce. Halve and thinly slice the tomato; toss with a drizzle of olive oil and S&P. Pick the mint leaves off the stems; roughly chop the leaves.
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Make the salad
In a large bowl, combine the juice of ½ the lemon, 3 tbsp olive oil (double for 4 portions) and S&P. Add the lettuce and mint; toss well.
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Grill the naan
Brush the naan with olive oil; season with the remaining spices. Grill on the BBQ (or in the reserved grill pan heated on medium-high), 1 to 2 min. per side, until heated through.
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Finish & serve
Thinly slice the chicken. Divide the naan between your plates. Spread with the tzatziki. Top with the chicken, tomato and a spoonful of the salad. Squeeze the juice from the remaining lemon over. Serve the remaining salad on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.