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Updated September 20, 2016
teaspoon garlic, minced
tablespoons lemon juice
teaspoons white wine vinegar
tablespoons extra virgin olive oil
tablespoons 0% plain Greek yogurt
pound boneless, skinless chicken breast tenders
cup 0% plain Greek yogurt
medium cucumber, peeled
teaspoon garlic, minced
teaspoon white wine vinegar
Chicken Marinade: in a medium bowl, combine garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste. Whisk together until mixed well.
Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for at least 30 minutes.
Tzatziki Sauce:using a micro-plane, grate cucumber into several paper towels. Squeeze remaining liquid from shredded cucumber.
Combine drained cucumber, yogurt, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Refrigerate for at least 30 minutes. I recommend an hour.
Grill chicken over medium heat, about 5 minutes per side.
Once chicken is cooked, assemble gyros using warm flat bread, lettuce, tomato, red onion, and Tzatziki sauce. Serve immediately.
I’d have to say I’m just like 97.99% of the rest of the home cooks out there. We’re busy. Our days are full. And that makes our nights even fuller. It’s the reason why one of my most often heard of requests is for more meals that are easy to make, don’t take a whole lot of time or a laundry list of ingredients, but still have that from-scratch, seasonal-eats quality.
Well here is one recipe 97.99% of you and more are going to love. It’s simple. And fast. It’s practical with just a few simple ingredients. And it’s totally flavorful thanks to its Mediterranean roots.
What Is Gyros?
Many people wonder what’s the difference between Gyros and Souvlaki. Well, Gyros is originally meat cooked on a vertical rotisserie that turns around slowly in front of an electric broiler while Souvlaki is pieces of meat threaded on skewers and cooked mostly on fire.
Gyros is usually served inside Pita flatbreads along with Tzatziki, potato fries, tomato, and onion slices.
And as for me, I finally managed to open my laptop after almost a month of being really busy.
Sorry for not receiving any newsletter or not seeing any new recipes it’s almost impossible for me to do so with the amount of work I currently have.
But I will make up for you as soon as we close our restaurant for the season. I hope you all have a lovely summer and go ahead and try my Chicken Gyros Recipe!
Another delicious Gyros recipe you should try. + tutorial on how to properly wrap it in parchment paper Greek-style!
Grilled Chicken Gyros
Try this dish with Better Than Bouillon Premium or Organic Roasted Chicken Base.
Recipe tags: chicken base, moderate difficulty, main, chicken, grilling
|1 Tbsp||Better Than Bouillon ® Roasted Chicken Base (Reduced Sodium)|
|&frac13 cup||vegetable oil|
|&frac13 cup||freshly squeezed lime juice|
|¼ cup||plain yogurt|
|1 Tbsp||minced garlic|
|2 tsp||dried oregano|
|1 tsp||cracked black pepper|
|4||(6-ounce) boneless, skinless chicken breasts|
Mix the Roasted Chicken Base, vegetable oil, lemon juice, yogurt, garlic, oregano, and black pepper in a small bowl. Add the marinade to a resealable plastic bag, add the chicken, toss to coat and refrigerate for 2 hours and up to 8 hours.
Preheat the grill to 400°F.
Remove the chicken from the marinade and place directly onto the grill. Grill the chicken for 5 - 6 minutes per side or until the internal temperature is 165°F. Remove the chicken from the grill and let rest for 10 minutes.
To assemble the gyros, slice the chicken in ½-inch slices on a slight angle. Add tzatziki sauce to the bottom of flat breads, add sliced chicken and top with tomatoes, lettuce, and red onions.
Greek Chicken Gyros
The tzatziki sauce can be made well ahead of time, just marinating in the fridge and getting better and better as it sits. And the chicken can marinate in all these spices – olive oil, lemon juice, garlic, oregano, thyme and paprika. If tenderloins are not readily available, you can purchase chicken breasts and cut them lengthwise into 1/2-inch-thick strips.
Now I prefer to throw these on the grill, letting them get beautifully charred and smoky but if you reside in a very cold climate with no Spring/Summer in sight (like me in Chicago), these can be thrown on a cast iron grill pan instead. You should still be able to get that charred goodness!
From there, pack your toasted pita flatbreads (this can be toasted on a gas burner very carefully or a cast iron grill pan if you do not have access to a grill at this time) with the chicken, lettuce, tomatoes, onion and tzatziki sauce that’s been marinating in the fridge. It’s a speedy meal that will please everyone!
Quick and Easy Chicken Gyros with Tzatziki Sauce
One of the many things I miss about NYC is the delicious Lebanese restaurants and the chicken gyros to be exact.. I just love chicken gyros. Like seriously what&rsquos better than marinated chicken coated with creamy tzatziki Sauce and rolled in a pita!
This dish is light, healthy, and super easy to make. Plus, you can make it with the tzatziki sauce or if your like my husband, have it with ketchup instead.
The chicken can be marinated overnight or instantly. The marinated chicken can stay fresh in the fridge for up to 3 days and is ready to use when needed! it&rsquos great for a quick and easy lunch or dinner.
Tailgate Recipes: Grilled Chicken Gyros
Bring the fresh, tangy, oh-so-tasty flavors of the Mediterranean to your grill with our chicken gyros recipe, then complete with homemade tzatziki sauce and warm pita. We suggest whipping up the chicken gyro marinade the night before, to allow the protein to fully soak in the flavors. The tzatziki sauce can be made ahead as well and kept chilled in the refrigerator. Then come lunchtime, dinnertime or game time, these chicken gyros are a snap to grill and assemble. They do get a little messy though, so if you&rsquore serving up to a party, try wrapping each in waxed paper to make them easier to hold!
- 3 garlic cloves, minced
- 1 tbsp. white wine vinegar
- 2 tbsp. lemon juice
- 2 tbsp. olive oil
- 3 tbsp. plain Greek yogurt
- 1 tsp. dried oregano
- 1 tsp. salt
- ½ tsp. pepper
- 1 medium cucumber
- 1 ½ cups plain Greek yogurt
- 2 tbsp. olive oil
- 2 tbsp. fresh mint and/or dill, chopped
- 1 tbsp. lemon juice
- 1 clove garlic, minced
- ½ tsp. salt
- 1 &ndash 1 ½ lbs. chicken tenders
- 4 pocketless pitas
- 1 onion, sliced into rounds
- 1 green pepper, seeded and sliced into rings
- 1 tomato, sliced into rounds
For the perfect side &ndash or even to add into your Grilled Chicken Gyro &ndash check out our Grilled French Fries Recipe. Don&rsquot forget to save some tzatziki for dipping!
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- To make the chicken gyro marinade, combine yogurt, dill, lime juice, garlic cloves, oregano, thyme, black pepper.
- Place the chicken in a plastic storage bag and cover with the marinade. Keep in the fridge at least one hour, up to overnight.
- When ready to grill, preheat grill or grill pan to high heat, around 475-500 degrees.
- Remove chicken from marinade and reduce grill heat to 425. Grill chicken about 5 minutes per side, the internal temperature should be 160 degrees.
- Serve the grilled chicken gyros on pita bread with diced tomatoes, cucumbers, and Tzatziki Sauce .
Updated Commentary & Gluten Free Grilled Chicken Gyros
Many years after posting this recipe, this is still something in that makes an appearance on our dinner menu! I love making them with Soft Wrap Bread, but in the comments Elly also suggested using naan. I thought this was a great tip. Before I was gluten free, I loved Stonefire Naan!
For gluten free Chicken Gyros, use gluten free pitas or bread for the gyros, or make your own Soft Wrap Bread using gluten free flour!