Recreate a taste of Greece at home with these recipes

Aldi has shared some recipes from its 'around the world' series including chicken gyros and a halloumi kebab tower.

Chicken gyros

Ingredients

8 Chicken Thigh Fillets

1 tbsp Olive Oil

¼ head of Iceberg Lettuce, shredded

½ Red Onion, thinly sliced

2 Salad Tomatoes, sliced

4 White Folded Flat Bread

Marinade

2 Garlic Cloves, finely chopped

30ml Lemon Juice

30ml Olive Oil

1 tbsp Freshly Chopped Mint

2 tsp Dried Oregano

1 tsp Ground Cumin

1 tsp Paprika

½ tsp Ground Cinnamon

Tzatziki

200g Greek Style Yogurt

½ Cucumber

1 Garlic Clove

15ml Lemon Juice

15ml Olive Oil

¼ tsp Salt

¼ tsp Pepper

¼ tsp Paprika

Method

Place all the ingredients for the marinade into a bowl, add the chicken thighs then leave to marinate for at least 3 hours, or preferably overnight.

Prepare the tzatziki by removing the seeds from the cucumber, then grating.

Combine the grated cucumber with all the other ingredients, then leave in the fridge until needed.

Heat a heavy-bottomed pan, add the tablespoon of oil, then cook the chicken thighs for 8-10 minutes on each side until nicely browned/charred on the outside and cooked through.

While the chicken is cooking, prepare the salad and heat the pitta bread in a hot pan for 1 minute on each side.

When cooked, cut the chicken into slices and assemble the gyros by distributing the chicken and salad between the pitta breads, then drizzle with the tzatziki.

Greek halloumi kebab tower

Ingredients

Kebab

2 x 225g packs of Halloumi

1 Large Red Onion

1 Courgette

1 Red Pepper

1 Yellow Pepper

1 Aubergine

2 tbsp Honey, for glazing

4 Pitta Breads

Marinade

75ml Olive Oil

1 tbsp Dried Oregano

2 Garlic Cloves

½ Lemon, juiced

1 tsp Paprika

1 tsp Ground Cumin

½ tsp Salt

½ tsp Pepper

Tzatziki

200g Greek Style Yogurt

½ Cucumber

1 Garlic Clove

15ml Lemon Juice

15ml Olive Oil

¼ tsp Salt

¼ tsp Pepper

¼ tsp Paprika

1 Strong Wooden Kebab Skewer (or multiple thinner kebab skewers)

Method

Begin by preparing the ingredients for the kebab.

Halve the onion then cut the aubergine, courgette and peppers into chunky slices, suitable for stacking.

Slice each block of halloumi into 2 slices, around 1-2cm thick.

Mix together the ingredients for the marinade and pour over the vegetables and halloumi.

Pre-heat the oven to 200oC/Fan 180oC/Gas Mark 6.

Use one of the onion halves as the base (flat side down) and insert the skewer into the onion.

Stack the vegetables and halloumi on top of the onion, using the kebab sticks to secure them, and press down to fit as much as possible.

Top the kebab tower with the other onion half and place any vegetables you couldn’t fit onto the skewer on the tray around the base.

Roast the kebab for 30 minutes then brush with the honey and put back in the oven for a further 5-10 minutes until the vegetables are cooked and beginning to char.

While the kebab is in the oven, start the tzatziki by removing the seeds from the cucumber, then grating.

Combine the grated cucumber with all of the other tzatziki ingredients, then leave in the fridge until needed.

Carve the kebab and serve along with the tzatziki and pitta bread.

Enjoy!

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