We all can use a new chicken recipe, can’t we? This one is bound to go into frequent rotation at your house, as it has at mine. It’s easy, it’s packed with galicky, lemony, punchy flavor, and I’ve never met a gyros sandwich I didn’t want to devour.
A gyros (say it yee-ros, and roll the r!) made from chicken is just genius! A blop of garlicky Tzatziki sauce, some chopped fresh summer tomatoes and red onion slices, all on a pita
A gyros (say it yee-ros, and roll the r!) made from chicken is just genius! A blop of garlicky Tzatziki sauce, some chopped fresh summer tomatoes and red onion slices, all on a pita
"An easy and delicious way to recreate your favorite Greek restaurant dish at home. This Mediterranean-flavored recipe can be served buffet-style allowing your guests to make their own."
Chicken GyrosIngredients:
Makes approximately 4
8 ounces nonfat plain yogurt
3/4 cup peeled seeded and diced cucumber
1 tablespoon finely chopped scallion
2 garlic cloves, minced
1 lb boneless skinless chicken breast
2 tablespoons lemon juice
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano
2 teaspoons olive oil
4 lettuce leaves
4 pita bread rounds (I get the whole, not the half with pockets) or 4 greek pita bread rounds
1 medium tomato, sliced
1 red onion, sliced
Directions:
1 In a small bowl, stir together the yogurt, cucumbers, scallions and half of the garlic. Cover and refrigerate.
2 In another small bowl, stir together lemon juice, oregano, and the remaining garlic. Put lemon juice mixture in a ziplock bag with the chicken and let marinate for 10 minutes.
3 Wrap pitas in tin foil and place in 350 degree oven for approximately 5 minutes. I just leave in the oven until the chicken is done cooking.
4 Heat oil in a large nonstick skillet over medium high heat. Add the chicken and cook until it is lightly browned on both sides and cooked through, about 10 to 15 minutes. **OR** Grill chicken breasts over open flame for about 4-5 minutes per side. We always grill the chicken and it turns out great. Transfer chicken to a cutting board and cut into thin 2-inch long strips.
5 Place a lettuce leaf and a quarter of the chicken on each pita bread. Top each with a tomato slice and some sliced red onions and a quarter of the yogurt mixture. Fold each pita around its filling and wrap each with foil to secure. Serve immediately with a side of the yogurt sauce for dipping.
Enjoy!!!
Makes approximately 4
8 ounces nonfat plain yogurt
3/4 cup peeled seeded and diced cucumber
1 tablespoon finely chopped scallion
2 garlic cloves, minced
1 lb boneless skinless chicken breast
2 tablespoons lemon juice
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano
2 teaspoons olive oil
4 lettuce leaves
4 pita bread rounds (I get the whole, not the half with pockets) or 4 greek pita bread rounds
1 medium tomato, sliced
1 red onion, sliced
Directions:
1 In a small bowl, stir together the yogurt, cucumbers, scallions and half of the garlic. Cover and refrigerate.
2 In another small bowl, stir together lemon juice, oregano, and the remaining garlic. Put lemon juice mixture in a ziplock bag with the chicken and let marinate for 10 minutes.
3 Wrap pitas in tin foil and place in 350 degree oven for approximately 5 minutes. I just leave in the oven until the chicken is done cooking.
4 Heat oil in a large nonstick skillet over medium high heat. Add the chicken and cook until it is lightly browned on both sides and cooked through, about 10 to 15 minutes. **OR** Grill chicken breasts over open flame for about 4-5 minutes per side. We always grill the chicken and it turns out great. Transfer chicken to a cutting board and cut into thin 2-inch long strips.
5 Place a lettuce leaf and a quarter of the chicken on each pita bread. Top each with a tomato slice and some sliced red onions and a quarter of the yogurt mixture. Fold each pita around its filling and wrap each with foil to secure. Serve immediately with a side of the yogurt sauce for dipping.
Enjoy!!!