Tag Archives: BBQ

Greek Holiday Gyros

There are a whole load of foods that I’m pretty sure aren’t worth the trouble of cooking at home, though I suspect this list varies depending on where you live. I’m fairly certain I won’t be making  a sour dough loaf in my kitchen, now I’ve discovered the the flour pot bakery. But all bets are off when you consider the costs of eating abroad, but are dreaming of the lazy Mediterranean street food wonder that is gyros.

Maybe we’d sampled a bit too much of the local Ouzo on our Villa Plus holiday,  perhaps it was mild sun stroke, but we’re both pretty sure that discovering gyros made by a little old lady in Crete was a holiday food sensation. Sure you can get gyros anywhere, but this little old lady made fresh flatbread like it was as easy as tying your shoelace. It was soft, stuffed with fresh tzatziki and enough red onion to shake a stick at.

Flatbread dough


Flat breads – makes 4
175g self raising flour
Pinch of sea salt
1 teaspoon baking powder
175g natural yoghurt

175g plain yoghurt
1 large cucumber
2 garlic cloves (crushed)
Squeeze of a lemon
Handful of fresh mint
Salt and pepper to taste

Everything else
2 chicken breasts
2 large tomatoes
1 red onion
Two white potatoes
Olive oil

Slice your potatoes into chips before mixing together in a baking tray with olive oil and salt. Place in the oven at 200 °F and leave to bake. Squeeze one half of the lemon and a glug of olive oil over the chicken. Season with salt and pepper, then leave to the side to marinade.

Mix the flat bread ingredients together in a large mixing bowl with your hands. Tip the mix onto a floured work surface and knead for a minute or two. It’s not like a normal bread recipe, so you only have to knead enough to bring it together. Put the dough back into the bowl and cover with a plate.


If you’re in Greece then the likelihood of needing to make your own tzatziki will be fairly limited. However, I’m down Brighton….so erm, will be making my own. Grate the cucumber and squeeze with your hands until all the excess liquid has gone. Then combine with the lemon juice, cucumber, chopped mint, yoghurt and crushed garlic. Season to taste. Slice the onion and tomato, then set aside to use later

Back to the flat breads. Place the dough onto a floured surface and divide and roll into 6 separate balls. With your hands, pat and flatten, then use a rolling pin to roll each piece into a circle, roughly 3mm thick.  Place your griddle pan on a high heat, then once smoking hot, cook each flatbread for 1 to 2 minutes each side, or until they puff up.

In the same griddle pan place the chicken skin side down and cook for 3 minutes. Place the pan into the pre-heated oven with the chips without ever turning the chicken. After 12 minutes take the chicken out of the oven, turn them over and leave to rest.  Remove the chips from the oven and pat dry on kitchen towel.

Tzatziki recipe

Fresh tzatziki

To assemble take one flat bread and fill with sliced chicken, chips, sliced tomato and sliced red onion. Dollop a generous amount of tzatziki on top and fold in the edges. And it is exactly what  you should make this weekend. Stuff these flat breads with whatever meat you fancy on the BBQ to get you dreaming of long lazy summer holidays


Sweet Cola BBQ Chicken Wings

Years of sipping fizzy drinks has taught me a few things. Firstly, why drink Pepsi when you can have Coke? (Only a fool would argue with that) Secondly, accept no imitations, not even those nasty little pre-mixed rum and colas you get when you fly. And yet, here I am not only accepting Pepsi, but praising it.

Now don’t get me wrong, each to their own prefered can of fizzy goodness. It’s just that Pepsi has that little extra hit of cinnamon making it perfect for these sticky chicken wings. Bundled together with a kick of chilli, smoked paprika and zest of lemon, makes these sweet cola BBQ chicken wings a tasty experience.


Pepsi Cola BBQ Chicken Wings – Ingredients
800g chicken wings
600ml Pepsi
340g ketchup
60ml malt vinegar
2 tsp dark soy sauce
2 tsp hot pepper sauce
4 garlic cloves peeled and crushed
1 tsp smoked paprika
1 tsp dried chilli flakes
1 tsp coarse salt
1 tbsp sesame seeds
Juice and zest of one lemon

Remove the wing tips from your chicken wings if this hasn’t already been done. Add them to a sealed container with the lemon juice, a little seasoning and pop in the fridge. If you make your sauce in advance of this then marinade them for at least a couple of hours. Ideally overnight.


To make the Pepsi BBQ sauce combine the rest of your ingredients, except the sesame seeds, in a large pot and bring to a boil. Keep this going until the sauce starts to thicken – around 30 – 45 minutes. Add the BBQ sauce to a sterilised jar, you should be able to keep in the fridge for around two months.


Add the chicken wings to a baking tray and roast in an oven heated up to 180C or gas mark 4. After 30 minutes, remove and add to a large bowl with five tablespoons of the cola sauce and the sesame seeds. Return the chicken back to the oven and bake for a further 10 – 15 minutes.  These are delicious served with fresh coleslaw and sweet potato chips.