Ainsley Harriott served up a tasty chicken gyro with Greek salad, feta sauce and oregano fries on Ainsley’s Fantastic Flavours.

The ingredients are: 6 chicken thighs, skinless & boneless, trimmed of excess fat, flattened out, 500g shop-bought oven chips and dried oregano.

For the Marinade are: 150g Greek yoghurt, 2 tbsp extra-virgin olive oil, plus extra for drizzling, 4 cloves of garlic, minced, 1 large lemon, juice & zest, 1 tbsp of dried oregano (preferably Greek), 2 tsp sweet (unsmoked) paprika, 1 tsp ground cumin, ½ tsp ground allspice, sea salt & freshly ground black pepper.

For the Feta Sauce: 120g feta, crumbled or chopped, plus extra for the salad if you like, 120g Greek yoghurt, 2 tbsp olive oil, ½ lemon, juice, 1 small clove of garlic, minced and ¼ tsp chilli flakes (optional).

For the Greek Salad: 2-3 large ripe vine tomatoes, cut into chunks or 10 -14 vine cherry tomatoes, cut in half, ½ – 1 cucumber, cut in half lengthways, deseeded, sliced, ½ red onion, thinly sliced, handful of pitted black olives, cut in half, 2 tbsp chopped parsley leaves, good pinch of dried oregano (preferably Greek) and squeeze of lemon juice or a drizzle of red wine vinegar.

To Serve: Greek-style foldable flatbreads/pita.

See recipes by Ainsley in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.