Chicken gyros with tomato orzo

Step 1

Crush or finely chop the garlic. Cut the red onion into half rings. Dissolve per person: 1/4 stock cube in 100 ml boiling water. Heat 1/2 tbsp olive oil per person in a covered pan over medium heat. Fry half of the red onion, garlic and 3/4 tsp BBQ rub per person for 2 minutes. Add the passata and 100 ml stock per person.

Step 2

Add the orzo to the tomato stock, bring to a boil, then reduce the heat and let the orzo, covered, soak for 10-12 minutes. Season with salt and pepper. Keep stirring occasionally so that the orzo does not stick. Add some extra water if needed. Meanwhile, remove the seeds from the bell pepper and cut the bell pepper into thin strips.

Step 3

Heat 1/2 tbsp olive oil per person in a frying pan and fry the other half of the red onion and garlic. Add the bell pepper strips and cook for 3-4 minutes. Season with salt and pepper. Add the chicken gyros and cook for 4-5 minutes. Meanwhile, cut the mini cucumber into half moons and finely chop the fresh mint.

Step 4

Mix the cucumber with the yogurt and half of the mint in a bowl. Season with salt, pepper and per person: 1/2 tsp white wine vinegar and 1/2 tsp extra virgin olive oil. Divide the tomato orzo among deep plates. Place the chicken gyros with vegetables on top. Garnish with the yoghurt-mint-cucumber dressing and the remaining mint.