Healthy Greek inspired Yiros plate


Recipe by Sarah Camerlengo from @sarahcleaneats

Yiros Meat Ingredients:

100g chicken thigh, sliced finely

100g pork tenderloin, sliced finely

1/2 tsp cumin 

1/2 tsp paprika

1/2 tsp oregano 

1/2 tsp thyme 

1/2 lemon, juiced 

Himalayan pink salt, to taste

Pepper, to taste

1/4 cup Pendleton Olive Estate Garlic Infused Olive Oil

Salad Ingredients:

Cos lettuce, chopped/shredded

Cucumber, sliced

Mayonnaise or Tzatziki 


  1. Add the chicken and pork into a large snap lock or freezer bag. 
  2. Add all spices, herbs lemon juice, salt + pepper and shake the bag until the meat is coated. You may adjust seasoning to your liking and add more spices and or herbs. 
  3. Add in the garlic infused oil and shake again until the meat is coated. 
  4. Place in the fridge to marinate for at least one hour and (if you have time) marinate overnight. 
  5. Heat a medium size frypan and once hot, add the marinated chicken and pork. 
  6. While the meat is cooking, prepare the shredded cos lettuce on a dinner plate and place on one side. 
  7. Add the cucumber to the other side of the plate and any of your other favourite ingredients ie. tomato, kalamata olives, onion, capsicum.
  8. Once the meat is cooked, season again with salt + pepper (if needed). 
  9. Add the meat onto the bed of lettuce, top with mayo or tzatziki & serve + enjoy!



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Pendleton Olive Estate's groves are among the most established in Australia, originating from early 19th century olive tree plantings. Situated on South Australia’s ancient Limestone Coast, our groves have sought-after conditions for producing impeccable Extra Virgin Olive Oil. Pendleton Olive Estate’s paddock to plate philosophy ensures we control every step of the process, generating premium quality and unsurpassed flavour profiles.

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