Shredded Chicken Gyros Recipes

CHICKEN GYROS RECIPE BY TASTY

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!

PRESSURE-COOKER SHREDDED CHICKEN GYROS

Steps:

• In a 6-qt. electric pressure cooker, combine the first 8 ingredients; add chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°. , Remove chicken; shred with 2 forks. Return to pressure cooker. Using tongs, place chicken mixture on pita breads. Serve with toppings. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

SHREDDED CHICKEN GYROS

Steps:

• In a 3-qt. slow cooker, combine first 9 ingredients; add chicken. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Using tongs, place chicken mixture on pita breads. Serve with toppings.

CHICKEN GYROS

Steps:

• Cut chicken into large cubes. Soak bamboo skewers in water.
• Whisk lemon juice, olive oil, lemon zest, garlic, thyme, rosemary, oregano, salt, and pepper for marinade together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 20 minutes.
• Mix yogurt, cucumber, garlic, olive oil, dill, vinegar, and salt for tzatziki together in a small bowl. Place in the refrigerator to marinate the flavors until chicken and vegetables are cooked.
• Preheat the oven to 450 degrees F (230 degrees C). Line two baking sheets with foil.
• Toss onion, bell pepper, olive oil, salt, black pepper, and garlic powder for veggies together in a large bowl. Pour onto one of the prepared baking sheets.
• Remove chicken from the marinade and shake off excess. Skewer chicken and place on the remaining baking sheet. Discard the remaining marinade.
• Place chicken in the preheated oven on the middle rack, and veggies on the bottom rack. Bake for 15 minutes. Remove veggies. Turn on the broiler and broil chicken until browned, about 2 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C).
• Remove chicken from the oven. Pull off skewers and place in pitas. Top with cooked veggies, tzatziki, and Sriracha.

EASY CHICKEN GYRO

Steps:

• Place Greek yogurt, cucumber, dill weed, 2 cloves garlic, white vinegar, 1 teaspoon lemon juice, 1 tablespoon olive oil, salt, and black pepper in a blender. Blend until smooth; set aside.
• Whisk together 4 cloves minced garlic, juice of 1 lemon, red wine vinegar, 2 tablespoons olive oil, and oregano in a large glass or ceramic bowl. Season to taste with salt and black pepper.
• Stir in chicken strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken on a large baking sheet.
• Broil the chicken in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side.
• Transfer cooked chicken to a plate and allow to rest for 5 minutes.
• Heat 1 teaspoon olive oil in a large skillet over medium heat; place each pita bread into the skillet until warm and soft, about 2 minutes per pita.
• Serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onion, and lettuce.

CHICKEN GYROS

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.