HOMEMADE GREEK CHICKEN GYRO RECIPE
The best homemade Greek chicken gyro recipe with fluffy pita breads and creamy tzatziki sauce for you to recreate this authentic Greek delight from scratch!
Provided by Eli K. Giannopoulos
Categories Main
Time 1h45m
Number Of Ingredients 26
Steps:
- To prepare this chicken gyro recipe, start by preparing the marinade for the gyro. 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 1 1/2 cm thick with a meat mallet or heavy pan.
- In another large bowl combine chicken thighs and marinade, stirring well to coat. Cover with plastic wrap and refrigerate for at least 2 hours and up to one day.
- Preheat oven to 200°C (400°F).
- Skewer the chicken thighs individually on a spit (make sure to skewer them pretty tight). In between the chicken pieces skewer the onion and peppers.
- Bake for about 1- 1 and 1/2 hour, until internal temperature reaches 165°F (75°C)
- Let it rest for about 8 minutes and then carve slices with a sharp knife.
- In the meantime prepare the tzatziki sauce for the chicken gyro. Pour in a blender the olive oil and grated garlic and blend until combined.
- Remove the skin and seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water.
- In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined.
- Store the tzatziki sauce in the fridge and always serve cold.
- Prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to oil the pita breads on both sides and season with salt and oregano. Place a large oven tray (upside down) at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes.
- Chicken gyro is usually served wrapped, like a sandwich. Spread some tzatziki sauce on the pita breads and top it with the chicken gyro, some slices of red onion, some sliced tomato and fried potatoes and wrap.
- For an easier version of this traditional Greek souvlaki with chicken gyro recipe you can serve with Greek yogurt or some mustard and mayonnaise sauce. Enjoy!
Nutrition Facts : ServingSize 1 souvlaki with pita and tzatziki, Calories 445kcal, Sugar 6.2g, Sodium 2976.5mg, Fat 17.3g, SaturatedFat 4g, UnsaturatedFat 12g, TransFat 0g, Carbohydrate 42.9g, Fiber 4.9g, Protein 32.3g, Cholesterol 102.1mg
HEARTY CHICKEN GYROS
I love reinventing classic recipes to fit our taste and healthy lifestyle. This recipe is quick to prepare and can be served with oven fries or on its own. You can add Greek olives, omit the onion, or even use cubed pork tenderloin for a new taste. -Kayla Douthitt, Elizabethtown, Kentucky
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place chicken, marinade and mint in a shallow dish and turn to coat. Cover and refrigerate up to 6 hours., Drain chicken, discarding marinade. Place a large nonstick skillet over medium-high heat. Add chicken; cook and stir until no longer pink, 4-6 minutes., In a small bowl, mix sauce ingredients. In another bowl, combine cucumber, tomato and onion. Serve chicken in pita pockets with sauce, vegetable mixture and cheese.
Nutrition Facts : Calories 248 calories, Fat 4g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 251mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
GRILLED CHICKEN AND HERBS
This chicken is easy and tasty. One of my favorite grilled chicken recipes. Your whole family will love it.
Provided by JCKREP
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.
- Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C, about 10 minutes per side.
Nutrition Facts : Calories 293.9 calories, Carbohydrate 1 g, Cholesterol 117 mg, Fat 11.5 g, Fiber 0.5 g, Protein 44.2 g, SaturatedFat 2.3 g, Sodium 387.2 mg
HERBY SLOW-ROAST CHICKEN
Marinate your bird overnight in bay, rosemary, lemon thyme and sage, then slow-cook for a flavour-packed roast dinner
Provided by James Martin
Categories Dinner, Main course
Time 4h15m
Number Of Ingredients 13
Steps:
- Roughly bash the garlic cloves and herbs (a rolling pin or meat mallet is good for this), then put in a large food bag or dish with the lemon zest, oil and chicken. Rub everything into the chicken, inside and out. Leave to marinate overnight.
- Heat oven to 140C/120C fan/gas 1. Remove the chicken from the fridge 30 mins before you want to cook it. Put the vegetables in a large roasting tin and top with the chicken. Scatter the herbs and garlic from the marinade over, around and inside the bird. Push the 2 lemons inside the chicken too, halving to fit if necessary. Rub the butter all over the skin and season generously.
- Pour the wine into the tin with 150ml water, cover tightly with a tent of foil (so it doesn't touch the top of the bird) and cook for 2 hrs. Remove the foil and continue cooking for 1 hr more, or until the chicken is cooked and the juices run clear. Increase oven to 220C/200C fan/ gas 7 and roast for 25-30 mins more until the skin is really crisp. Lift the chicken from the tin to rest on a plate for 30 mins, covered again with the foil.
- Meanwhile, put the roasting tin on the hob and bubble to reduce the cooking juices a little. Add any juices from the rested chicken and season to taste. Serve the bird in the middle of the table to share, alongside the buttery veg.
Nutrition Facts : Calories 629 calories, Fat 36 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 1 milligram of sodium
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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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- Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.
- Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
- Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.
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- Put the chicken into a zip-seal bag and add ½ the tzatziki. Toss to coat and set aside to marinate for 20 mins.
- Meanwhile, preheat the oven to 220C/200C Fan/Gas 7. Put the fries onto a baking tray in a single layer, then bake for 14-16 mins or until cooked through and crisp.
- Heat the grill to a medium setting. Line a grill pan with foil and cook the marinated chicken for 10-12 mins until cooked, turning halfway through. Discard any leftover marinade.
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