Chicken gyros from the barbecue

Name: chicken gyros from the barbecue
Total time: 120 min
Yield: 4
Ingredients: 300 milliliters Greek yoghurt; 0.25 lime; 2 tablespoon gyro herbs; 1000 gram chicken fillet; 1 great sticking potato; 2 flatbread; 75 gram mixed leaf lettuce; 1 cucumber for the tzatziki; 200 gram Greek yoghurt for the tzatziki; 2 clove garlic for the tzatziki; 1 tablespoon olive oil for the tzatziki; 1 tablespoon dill for the tzatziki; 1 lemon for the tzatziki

Ingredients

Directions

Stick a skewer through the potato, with the flat side down. Put the potato with the skewer in the barbecue dish and prick the marinated chicken fillet one at a time on the potato, always in a different direction so you get a nice tower.
Light the barbecue with the briquettes on the side. The middle remains free for the tray with the tip tower.
Make sure the closed barbecue does not get hotter than 150 ° C and turn the container with the gyros every 20 minutes. The dish is ready after 1.5-2 hours.
Remove the seeds from the cucumber for the tzatziki. Grate the cucumber and drain in a colander.
Use the convex side of a spoon to push out the moisture as much as possible. Mix the yogurt with the garlic and olive oil. Add the dill and the grated cucumber, stir for a while, then add some lemon juice, salt and pepper to taste.
Roast the flat bread on the grill for 2 minutes on the barbecue. Cut the gyros from top to bottom so that you get crispy strips.
Spoon some tzatziki on the flat bread, put a little lettuce on it and then the chicken gyros.