Loaded Doritos Chicken Gyros Bowl

Doritos are helping us once again with dinner time, and this one is LOADED with flavour!

Done in 1 hour

Serves 4

Dish by Hugh Woodward

Ingredients

Tzatziki

3/4 jar Doritos Sour Cream and Chive Dip

1/2cucumber, grated and squeezed

1 tbspfresh mint, finely chopped

1 lemon, juiced

drizzle of olive oil

salt, to taste

Chicken:

1kgchicken thighs, boneless and skinless

1 tspdried oregano

100mlolive oil

2garlic cloves, grated

1/2 tspsmoked paprika

1lemon, juiced

1 tbsphoney

1red onion, halved

Salad:

1 punnetcherry tomatoes, halved

1/2 cucumber, roughly chopped

1/2red onion, lightly pickled

2 tbspolive oil

1/2 tspdried oregano

pinch of chilli flakes

salt and pepper, to taste

To Serve:

Doritos Dippers Sour Cream and Onion

olive oil

fresh dill

Doritos Sour Cream and Chive Dippers, loaded with loads of greek style chicken, Mediterranean salad and spoonfuls of tzatziki, for a cheeky, quick but absolutely delicious take on a Gyros!

Method

Start by making the chicken marinade. If your chicken pieces are thick in some areas, butterfly them to thin them out.

Whisk together all of the ingredients, then add the chicken and coat well. Set aside for at least 1 hour

Meanwhile, make the tzatziki. Grate the cucumber, then place in a tea towel and squeeze out all the moisture. Add to the Doritos Sour Cream and Chive Dip, then add fresh mint, lemon, olive oil, and salt. Set aside

Preheat the oven to 200 C. Place half an onion at the end of three skewers, then skewer the chicken on top, in alternating directions. Finish with the other half of the onion.

Lay down the chicken skewers on a tray lined with a wire rack. Place into the oven for around 45 minutes, rotating every 10 and brushing with excess oil that’s dripped down.

Meanwhile, combine all of the ingredients for the salad. Set aside

Once the chicken reaches 73 C internal temperature, carefully slice it off the skewers.

Build the bowl! Load the base of your bowl with Doritos Dippers Hint of Sour Cream and Onion. Top with the chicken, then blobs of the tzatziki, and the salad. Finish with a drizzle of olive oil and some fresh dill, and that’s it!

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.