Review by Gillian L Recipe

Marinate the Chicken

In a bowl, combine Greek yogurt, minced garlic, lemon juice, olive oil, dried oregano, salt, and black pepper. Mix well and add the chicken thighs, ensuring they are fully coated. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.

Cook the Chicken

Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 75°C (165°F). Remove from heat and let rest for a few minutes before slicing.

Prepare the Pita

Warm the pita bread in a dry skillet or microwave for a few seconds until soft. Cut the pita in half to create pockets.

Assemble the Gyro

Stuff each pita pocket with sliced chicken, diced tomatoes, cucumber slices, red onion, and a generous sprinkle of crumbled feta cheese. Top with chopped fresh parsley.

Prepare the Phyllo Dough

Preheat the oven to 180°C (350°F). Lay out the phyllo sheets and brush each with melted butter. Layer them on top of each other in a baking dish, brushing each layer with butter, until you have around 4-5 layers.

Bake the Phyllo

Bake the layered phyllo in the oven for about 15-20 minutes or until golden brown and crisp. Remove from the oven and let cool.

Make the Filling

In a bowl, mix the chopped walnuts, sugar, and cinnamon powder. Set aside.

Assemble the Parfaits

In a glass, layer crumbled baked phyllo, walnut mixture, and Greek yogurt. Repeat the layers until the glass is filled. Top with fresh berries and a drizzle of honey.