GREEK GYROS BOWL
A vibrant and nourishing bowl featuring marinated Greek chicken gyros, zesty herbed couscous, refreshing cabbage slaw, and a drizzle of minted yogurt sauce.
Ingredients
- 480 g Theo’s Greek gyros diced chicken
- 6 6" Psomaki gyro bread
- 120 g Theo's yoghurt and mint
- 250 g white cabbage, shredded
- 2 g dried mint
- 60 ml lemon juice
- 20 g fresh parsley, finely chopped
- 1 tsp salt
- 300 g couscous
- 360 ml water
Instructions
- Cook the chicken in the oven at 180°C for 25-30 minutes or until is cooked through.
- Place couscous in a bowl and pour over just-boiled water to cover by about 1cm. Cover and let it steam for 5 minutes, then fluff with a fork. Stir in lemon juice, chopped parsley, salt, and pepper.
- Toss the shredded cabbage with dried mint, lemon juice, and a pinch of salt. Let it sit for a few minutes to soften slightly.
- In each bowl, layer a scoop of couscous, a serving of chicken gyros, a handful of minted slaw, and a spoonful of minted yogurt sauce.