I love yiros. I could eat it every day. In fact, I did eat it for lunch every day for quite a while. Without the pita bread of course. It’s the perfect protein-fat combination, and it tastes delicious.
I’m constantly on the quest for the best yiros in Adelaide, and a few places have come very, very close. Today I felt like yiros for lunch but there aren’t any decent (or decently priced) places around here. So I decided to make my own, with some Greek style cauliflower rice. The special ingredient is a dash of cinnamon. It adds a little extra something, trust me.
This would make a great lunch or dinner, especially as the weather heats up. It’s quick, easy and packed with flavour, and it’s healthy too. Winner.
(Makes 2 serves)
For the chicken:
500g chicken thigh fillets, cubed
Juice of 1 lemon
1 tbsp dried oregano
1 tbsp olive oil
1 garlic clove, crushed
1/4 tsp cinnamon
Salt and pepper
For the cauliflower rice:
500g fresh or frozen cauliflower
½ capsicum, diced
1. Combine all of the chicken ingredients together and let sit for 30 minutes to marinate.
2. Thread the chicken onto skewers. Preheat a frypan or barbecue plate to medium-high heat and grill the skewers for a few minutes on each side, until cooked through and crispy.
3. Meanwhile, whiz the cauliflower in a food processor until it resembles rice. Combine with the diced capsicum and add it to a separate, small frypan with a lug of oil and a pinch of salt. Cook over medium heat for a few minutes until cooked through.
4. Stir some torn parsley through the cauliflower rice and serve with the chicken skewers, a squeeze of fresh lemon and some tzatziki (see note)
Note: To make tzatziki, combine Greek yoghurt, garlic, chopped or grated cucumber, a squeeze of lemon juice and a dash of vinegar. If you’re paleo or dairy free you can replace the yoghurt with puréed silken tofu but be sure to use less garlic as it’s 100x stronger without the neutralising effect of the yoghurt.