@tylerbutt_eats: AD | You could order a kebab and chips from your local takeaway, wait 40 minutes and have it turn up cold. Or you could make this homemade gyros for a fraction of the price, and one tub of @ArlaLactoFREE Greek Style Yogurt does three jobs: it marinades the chicken, makes the flatbreads, and turns into the tzatziki. And yes, it’s lactose free, and it still tenderises the meat. That’s the acidity and the live cultures doing the work, not the lactose, so you get all the creaminess and all the benefit, just easier to digest. Same delicious taste, no compromise. Full recipe below ⬇️ Grab it at Sainsbury’s or Morrisons. Love you. 🥙 CHICKEN GYROS (serves 4) One tub of @ArlaLactoFREE Greek Style Yogurt does all three. MARINADE: 900g chicken thighs + 150g Arla LactoFREE Greek Style Yogurt, 3 tbsp olive oil, 4 grated garlic cloves, juice of 1 lemon, 2 tbsp dried oregano, 1 tsp dried thyme, 2 tsp sweet paprika, 1 tbsp red wine vinegar, ½ tsp cumin, salt + pepper. Leave 2 hrs or overnight. COOK: Pack tight into a loaf tin. Roast at 220C/200C fan for 45–55 mins, then char the top under the grill. Rest, turn out, slice thin. FLATBREADS: 250g self-raising flour + 250g Arla LactoFREE Greek Style Yogurt + ½ tsp baking powder + ½ tsp salt. Mix to a dough, divide into 6, roll thin, dry hot pan 1–2 mins a side, brush with garlic oil. TZATZIKI: 200g Arla LactoFREE Greek Style Yogurt + ½ cucumber (grated and squeezed), 1 grated garlic, splash of olive oil, squeeze of lemon, chopped dill or mint, pinch of salt. GREEK SALAD: tomatoes, cucumber, red onion and olives, dressed with olive oil, red wine vinegar and salt. BUILD: Warm flatbread, tzatziki, sliced chicken, Greek salad and fries. Done. #ArlaLactoFREE #AD

Tyler Butt Eats

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Thursday 25 June 2026 15:30:05 GMT