Your VP for Diversity and Inclusion, Bobbie, has been working hard on diversifying the food in our canteens alongside the wonderful people of the DCU Canteen! Each week there will be a special dish from a new country 🌍
You can get your Canteen Culture Feature meal for €5 plus a bottle of water in the Main Restaurant on the Glasnevin campus!
This week’s dish : Greek Chicken Gyros
Gyros comes from the word “round”, variety of meats such as lamb, pork & chicken rotates over a special spit, once cooked it is sliced thinly to make this popular sandwich & includes Tzatziki, chopped onion tomato and sometimes fries which are encased in a round pitta bread
Ingredients
12 boneless, skinless chicken thighs
Metal skewers
Tortilla wraps
For the marinade
4 tbsp olive oil
2 tsp dried oregano
1 tsp dried mint
1 tsp ground cumin
1 tsp coriander
1 tsp sweet paprika
½ tsp ground cinnamon
zest and juice 1 lemon, plus 1 lemon cut into wedges to serve
4 garlic cloves, crushed
For the tzatziki
½ cucumber
200g Greek yogurt
small bunch mint, finely chopped
1 small garlic clove, crushed
juice ½ lemon
STEP 1
Tip the chicken into a large bowl, add all marinade ingredients, along with 1pinch of salt & black pepper. Mix well, ensuring each thigh is well coated. Cover and chill for at least 3 hrs
STEP 2
To make the tzatziki, halve the cucumber lengthways and scoop out the seeds. Finely chop, then combine with the remaining ingredients, along with a pinch of salt. Chill until ready to serve
STEP 3
Heat the grill to its highest setting. Start to skewer the chicken evenly between your skewers, rest onto a baking tray covered in tin foil to collect the juices
STEP 4
Put the chicken under the hot grill and cook for 15-20 mins, brushing with oil and any juices from the bottom of the tin regularly, and turning halfway through cooking. Once cooked, remove from the oven and rest for 5 mins.
STEP 5
Cut through each pair of skewers to make four kebabs and serve in the warm bread, with lettuce, tomato, red onion, lemon wedges and tzatziki.
