Greek Chicken Gyros
Yoghurt-marinated thighs off a screaming hot pan, folded into warm pita with tzatziki, tomato and raw onion.
- Total time
- 3 hr 34 min
- Yield
- Makes 6 gyros
Dinners that carry the whole plate.
Everything here is the centre of a plate rather than something beside one. Most are weeknight dinner territory — under an hour, one pan where possible — and the few that are not say so in the timings at the top.
Each recipe explains the step that decides the result: why the pan has to be hot before the meat touches it, why the sauce comes off the heat before the cheese goes in.
Yoghurt-marinated thighs off a screaming hot pan, folded into warm pita with tzatziki, tomato and raw onion.
Thirty-five minutes under pressure for meat that would take three hours in the oven. The vegetables go in for a second, shorter round.
Italian sausage and a cream sauce that builds itself over four hours. The pasta joins for the last twenty minutes.
Chuck steak braised until it gives, in a glossy soy and ginger sauce, with broccoli added at the very end so it stays green.
Buttermilk-brined thighs in a craggy seasoned crust, crisp all over in 25 minutes without a pot of hot oil.