Nando's Gyros Platter by @elburritomonster

≈ 2h

4 servings

🍗

1 kg

Chicken thighs

🌶️

Peri marinade

🧂

Peri salt

🥔

1 kg

Potatoes

🥫

120 ml

Peri sauce

🌶️

Chilli

🧄

3 cloves

Garlic

🥕

200 g

Vegetables

🍚

200 g

Rice

🧀

200 g

Halloumi

🥚

Mayo

🥗

300 g

Coleslaw

🥙

4

Greek style flatbread

🧂

15 ml

Salt

🌶️

10 ml

Smoked paprika

🌶️

5 ml

Cayenne pepper

🫙

5 ml

Ground coriander

🧄

5 ml

Garlic granules

🫚

2.5 ml

Ground ginger

🌿

5 ml

Dried oregano

🌿

5 ml

Dried parsley

🍬

4 g

Caster sugar

  1. Blend
    • red chilies
    • lemon
    • olive oil

    Blend the red chilies, lemon, olive oil, 60 ml peri-peri sauce, 1 tsp salt, and 1 tsp smoked paprika into a smooth marinade.

  2. Flatten
    • boneless chicken thighs
    • Peri marinade

    Flatten the boneless chicken thighs and coat them thoroughly with the peri-peri marinade.

  3. Refrigerate
    • boneless chicken thighs

    Cover the chicken and refrigerate it overnight, or for at least 8 hours.

  4. Blend
    • salt
    • Garlic
    • Ground coriander

    Blend the remaining salt, smoked paprika, cayenne pepper, ground coriander, garlic granules, ground ginger, dried oregano, dried parsley, and caster sugar into peri salt.

  5. Halve
    • potatoes

    Halve the potatoes and thread them onto four skewers as a sturdy base.

  6. Place
    • boneless chicken thighs
    • potatoes

    Stack the marinated chicken thighs over the potato skewers and place the tower in the baking dish.

  7. Bake
    • boneless chicken thighs

    Cover the dish tightly with aluminum foil and bake at 180°C / 356°F until the chicken reaches 75°C / 167°F internally.

  8. Roast
    • peri-peri sauce
    • boneless chicken thighs

    Brush the chicken tower with 30 ml peri-peri sauce and roast uncovered at 220°C / 428°F for 15 minutes.

  9. Slice
    • potatoes
    • olive oil
    • salt

    Slice the remaining potatoes into fries and toss them with olive oil and peri salt.

  10. Air-fry
    • potatoes

    Air-fry the potato fries at 200°C / 392°F until crisp and browned.

  11. Cook
    • long-grain rice

    Cook the long-grain rice according to its package directions and keep it warm.

  12. Sauté
    • garlic
    • mixed vegetables
    • long-grain rice

    Sauté the garlic and mixed vegetables, then stir them into the cooked rice with peri salt.

  13. Brush
    • halloumi
    • Peri marinade

    Brush the halloumi with peri-peri marinade and grill it for 1 minute per side.

  14. Mix
    • mayo

    Mix the mayo with 15 ml peri-peri sauce to make peri mayo.

  15. Mix
    • coleslaw mix
    • mayo

    Mix the coleslaw mix with a spoonful of peri mayo until lightly coated.

  16. Warm
    • Greek-style flatbreads
    • boneless chicken thighs

    Warm the Greek-style flatbreads and carve the cooked chicken into thin strips.

  17. Fill
    • Greek-style flatbreads
    • boneless chicken thighs
    • coleslaw mix

    Fill each warm flatbread with chicken strips, coleslaw, peri mayo, fries, spicy rice, and grilled halloumi.

Nando's Gyros Platter by @elburritomonster

≈ 2h

4 servings

🍗

1 kg

Chicken thighs

🌶️

Peri marinade

🧂

Peri salt

🥔

1 kg

Potatoes

🥫

120 ml

Peri sauce

🌶️

Chilli

🧄

3 cloves

Garlic

🥕

200 g

Vegetables

🍚

200 g

Rice

🧀

200 g

Halloumi

🥚

Mayo

🥗

300 g

Coleslaw

🥙

4

Greek style flatbread

🧂

15 ml

Salt

🌶️

10 ml

Smoked paprika

🌶️

5 ml

Cayenne pepper

🫙

5 ml

Ground coriander

🧄

5 ml

Garlic granules

🫚

2.5 ml

Ground ginger

🌿

5 ml

Dried oregano

🌿

5 ml

Dried parsley

🍬

4 g

Caster sugar

Preparation Steps

  1. Step 1/17

    Blend the red chilies, lemon, olive oil, 60 ml peri-peri sauce, 1 tsp salt, and 1 tsp smoked paprika into a smooth marinade.

    🌶️red chilies
    🍋lemon
    🫒olive oil
    🥫peri-peri sauce
    🧂salt
    🌶️smoked paprika
    🔪chef's knife
    🪵cutting board
    🥄measuring spoons

  2. Step 2/17

    Flatten the boneless chicken thighs and coat them thoroughly with the peri-peri marinade.

    🍗boneless chicken thighs
    🪵cutting board
    🥣mixing bowl

  3. Step 3/17

    Cover the chicken and refrigerate it overnight, or for at least 8 hours.

    🍗boneless chicken thighs
    🥣mixing bowl

  4. Step 4/17

    Blend the remaining salt, smoked paprika, cayenne pepper, ground coriander, garlic granules, ground ginger, dried oregano, dried parsley, and caster sugar into peri salt.

    🧂salt
    🌶️smoked paprika
    🌶️cayenne pepper
    🫙ground coriander
    🧄garlic granules
    🫚ground ginger
    🌿dried oregano
    🌿dried parsley
    🍬caster sugar
    🥄measuring spoons

  5. Step 5/17

    Halve the potatoes and thread them onto four skewers as a sturdy base.

    🥔potatoes
    🔪chef's knife
    🪵cutting board
    🍢skewers

  6. Step 6/17

    Stack the marinated chicken thighs over the potato skewers and place the tower in the baking dish.

    🍗boneless chicken thighs
    🥔potatoes
    🍳baking dish
    🍢skewers

  7. Step 7/17

    Cover the dish tightly with aluminum foil and bake at 180°C / 356°F until the chicken reaches 75°C / 167°F internally.

    🍗boneless chicken thighs
    🍳baking dish
    🧻aluminum foil

  8. Step 8/17

    Brush the chicken tower with 30 ml peri-peri sauce and roast uncovered at 220°C / 428°F for 15 minutes.

    🥫peri-peri sauce
    🍗boneless chicken thighs
    🖌️pastry brush
    🍳baking dish

  9. Step 9/17

    Slice the remaining potatoes into fries and toss them with olive oil and peri salt.

    🥔potatoes
    🫒olive oil
    🧂salt
    🌶️smoked paprika
    🌶️cayenne pepper
    🫙ground coriander
    🧄garlic granules
    🫚ground ginger
    🌿dried oregano
    🌿dried parsley
    🍬caster sugar
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  10. Step 10/17

    Air-fry the potato fries at 200°C / 392°F until crisp and browned.

    🥔potatoes

  11. Step 11/17

    Cook the long-grain rice according to its package directions and keep it warm.

    🍚long-grain rice
    🥣mixing bowl

  12. Step 12/17

    Sauté the garlic and mixed vegetables, then stir them into the cooked rice with peri salt.

    🧄garlic
    🥕mixed vegetables
    🍚long-grain rice
    🧂salt
    🌶️smoked paprika
    🌶️cayenne pepper
    🫙ground coriander
    🧄garlic granules
    🫚ground ginger
    🌿dried oregano
    🌿dried parsley
    🍬caster sugar
    🔪chef's knife
    🪵cutting board

  13. Step 13/17

    Brush the halloumi with peri-peri marinade and grill it for 1 minute per side.

    🧀halloumi
    🖌️pastry brush

  14. Step 14/17

    Mix the mayo with 15 ml peri-peri sauce to make peri mayo.

    🥚mayo
    🥫peri-peri sauce
    🥣mixing bowl

  15. Step 15/17

    Mix the coleslaw mix with a spoonful of peri mayo until lightly coated.

    🥗coleslaw mix
    🥚mayo
    🥫peri-peri sauce
    🥣mixing bowl

  16. Step 16/17

    Warm the Greek-style flatbreads and carve the cooked chicken into thin strips.

    🥙Greek-style flatbreads
    🍗boneless chicken thighs
    🔪chef's knife
    🪵cutting board

  17. Step 17/17

    Fill each warm flatbread with chicken strips, coleslaw, peri mayo, fries, spicy rice, and grilled halloumi.

    🥙Greek-style flatbreads
    🍗boneless chicken thighs
    🥗coleslaw mix
    🥚mayo
    🥫peri-peri sauce
    🥔potatoes
    🍚long-grain rice
    🧀halloumi

Composition

Ingredients

Types

Vegetables, Dairy, Seasonings, Sweeteners

Ingredients

Chicken thighs, Peri marinade, Peri salt, Potatoes, Peri sauce, Chilli, Garlic, Vegetables, Rice, Halloumi, Mayo, Coleslaw, Greek style flatbread, Salt, Smoked paprika, Cayenne pepper, Ground coriander, Garlic granules, Ground ginger, Dried oregano, Dried parsley, Caster sugar

Notes

Chicken thighs (bashed flat before marinating), Peri marinade (made from chillies, lemon, oil and seasonings, blended), Peri salt (homemade blend, used on chicken and chips), Potatoes (halved and used as a base/skewer stack, also sliced into fries), Peri sauce (used to rebaste and glaze the chicken), Chilli (diced, for the spicy rice), Garlic (diced, for the spicy rice), Vegetables (diced, for the spicy rice), Rice (for the spicy rice side), Halloumi (thick cut, basted with peri marinade and grilled), Mayo (mixed with peri marinade to make peri mayo), Coleslaw (seasoned and creamy, homemade), Greek style flatbread (deli kitchen brand, warmed to make pitas), Salt (for the peri salt blend), Smoked paprika (for the peri salt blend), Cayenne pepper (for the peri salt blend), Ground coriander (for the peri salt blend), Garlic granules (for the peri salt blend), Ground ginger (for the peri salt blend), Dried oregano (for the peri salt blend), Dried parsley (for the peri salt blend), Caster sugar (for the peri salt blend)

Allergens

Milk

Dietetics

Dietary regimen

to inform

Calories

1020 kcal

Macro nutrients

Protein: 55g, Carbohydrates: 101g, Fat: 43g, Fiber: 9g, Sugar: 10g

Nutritional Information

Minerals

Sodium: 1850mg, Calcium: 390mg, Iron: 4.8mg, Potassium: 1190mg

Vitamins

Vitamin C: 43mg, Vitamin A: 280µg, Vitamin B6: 0.9mg

Preparation

Time Information

Preparation

45 minutes

Cooking

1 hour 15 minutes

Overall

2 hours 0 minutes

Difficulty

Level

Hard (3/4)

Steps

17 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, measuring spoons, skewers, aluminum foil, baking dish, pastry brush, grater

Appliances

Blender, Oven, Air fryer, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weekend gathering, Casual dinner, Game day, Lunch

Origin

Source

Platform

instagram

Original Creator

@elburritomonster

Origin

Cuisine

Greek, British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Juicy, Crispy, Creamy, Tender, Chewy

Flavors

Spicy, Smoky, Tangy, Savory, Garlicky, Herbal

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store chicken, rice, fries, and sauces in separate airtight containers,Reheat chicken to 75°C / 167°F), freezer : 90 days (Freeze cooked chicken without coleslaw, flatbreads, or mayonnaise sauce,Thaw overnight in the fridge)