CHICKEN GYROS
This yummy chicken gyro recipe is a cinch to prepare. Just take tender chicken, coat it in a creamy cucumber-yogurt sauce, then tuck it into pita pockets. Some folks like lettuce and diced tomato on top. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the lemon juice, oil, 1/2 teaspoon garlic, mustard and oregano; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. In a small bowl, combine the cucumber, yogurt, dill and remaining garlic; cover and refrigerate until serving. , Drain and discard marinade. In a large nonstick skillet, cook and stir the chicken for 7-8 minutes or until no longer pink. Spoon onto pita breads. Top with yogurt mixture and onion; fold in half.
Nutrition Facts : Calories 367 calories, Fat 9g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 397mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
EASY CHICKEN GYROS WITH TZATZIKI SAUCE
A simple yogurt marinade makes these 5-ingredient chicken tenders a juicy, fast, and simple Greek-inspired pita sandwich thats ready in 30 minutes or less.
Provided by Heidi
Categories Main Course
Number Of Ingredients 15
Steps:
- Combine the lemon juice, yogurt, and sea salt in a large bowl and add the chicken tenders, tossing to coat well. Cover with plastic wrap and refrigerate for 30 minutes or overnight.
- Heat a large non-stick skillet over medium-high heat and add 1 tablespoon of olive oil. Add half of the chicken tenders to the pan, shaking off the excess yogurt mixture before adding to the pan. Cook the chicken tenders for about 5 minutes, undisturbed, until browned, then flip and cook for another few minutes or until the chicken is cooked through. Transfer to a platter, add the additional tablespoon of olive oil and cook the remaining chicken tenders.*
- Prepare the tzatziki sauce by grating the cucumber. Gather the cucumber together and place in a paper towel and press the water out of the shredded cucumber and place in a medium size bowl. Add the yogurt, garlic, red wine vinegar, fresh dill, kosher salt and freshly ground black pepper and mix well. Cover and refrigerate for 30 minutes or up to 3 days.
- Warm the pita bread in a toaster oven or in the microwave for 30 seconds.
- Spread some of the tzatzhiki sauce onto the warm pita bread with tomatoes, sliced red onion and 2 or 3 slices of chicken tenders. Fold the pitas and wrap in parchment paper or serve immediately.
Nutrition Facts : Calories 411 kcal, Carbohydrate 10 g, Protein 44 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 125 mg, Sodium 533 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
CHICKEN GYROS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, large yellow onion, wooden skewer, greek yogurt, lemon juice, olive oil, kosher salt, garlic, coriander powder, paprika, ground cumin, cayenne pepper, cinnamon, black pepper, large cucumber, greek yogurt, garlic, lemon juice, fresh dill, fresh parsley, salt, pepper, pita breads, onion, tomato
Provided by Mike Price
Categories Dinner
Yield 8 servings
Number Of Ingredients 25
Steps:
- In a large bowl, combine marinade ingredients and stir well.
- On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
- In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.
- Preheat oven to 400°F (200°C).
- Shred the cucumber, be sure to squeeze out any excess liquid.
- In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes.
- On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees.
- Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
- Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.
- Enjoy!
Nutrition Facts : Calories 644 calories, Carbohydrate 51 grams, Fat 29 grams, Fiber 3 grams, Protein 44 grams, Sugar 18 grams
EASY OVEN-ROASTED CHICKEN GYROS
This meat is so tender, juicy, and full of flavor. The warm richness of the chicken is balanced perfectly next to the cold, tangy tzatziki and fresh crunchy veggies. This tastes super close to authentic Greek street food and is a fun way to entertain with an affordable and impressive meal.
Provided by Nicolemcmom
Categories Gyros
Time 5h30m
Yield 6
Number Of Ingredients 21
Steps:
- Combine Greek yogurt, olive oil, lemon juice, vinegar, garlic, salt, paprika, black pepper, cumin, coriander, oregano, red pepper, and cinnamon in a medium bowl and stir until well combined. Pound chicken thighs evenly to about 1/2 inch in thickness. Coat all chicken well in marinade, cover, and refrigerate at least 4 hours or overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut ends off onion and cut onion in half horizontally. Place onion halves next to each other on a parchment or foil-lined rimmed baking sheet. Insert one skewer into each onion half, standing up vertically. Remove chicken from marinade, allowing excess to drip off, and thread each piece of chicken over the two skewers to form a large stack.
- Bake in the preheated oven until evenly browned and cooked through, about 1 hour, rotating halfway through. Allow meat to rest for 10 minutes before slicing.
- Serve sliced chicken in a warm pita topped with tzatziki sauce, lettuce, tomato, and red onion.
Nutrition Facts : Calories 530.9 calories, Carbohydrate 35.2 g, Cholesterol 164.5 mg, Fat 37.6 g, Fiber 2.3 g, Protein 45.1 g, SaturatedFat 5 g, Sodium 1111.4 mg
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- In a larger mixing bowl, combine the marinade ingredients, mix well. Add the chicken tenders and mix to make sure chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or refrigerate overnight.) Meanwhile, make Tztaziki sauce according to this recipe, and prepare the pita and other gyro fixings.
- Heat 1 tbsp extra virgin olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add chicken tenders to the pan (make sure to shake off any excess marinade before adding chicken to the pan.) Cook on one side undisturbed for 5 minutes until browned. Using a pair of tongs, turn chicken over and cook on other side for another 5 minutes or until chicken is done. (See notes for outdoor grilling)
- Warm up some pita. Spread Tztaziki sauce on top, then add chicken (about 2 to 3 tenders) and top with tomato, cucumber, green pepper, red onion and olives as you like. Wrap the pita up and enjoy!
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