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Chicken Gyros

These chicken gyros are a traditional Greek sandwich of pita stuffed with chicken marinated with herbs, red onion, pepperoncini, romaine, tomato, and an easy make-ahead tzatziki sauce. Healthy as can be although you’d never guess it from just how indulgent it tastes.

2 chicken gyros filled with romaine, chicken, tomatoes, red onion, pepperoncinis, and tzatziki, with a bowl of tzatziki next to it.

Marinate the chicken ahead of time for quicker dinner prep. You can do the same with the tzatziki. I’m not a natural planner, it makes me feel like I’ve lost all spontaneity in my life. But dinner works only when I plan ahead. And when I do, it feels like it practically makes itself. When possible, find ways to make the everyday work for you, not against you.–Melissa Coleman

Chicken Gyros

2 chicken gyros filled with romaine, chicken, tomatoes, red onion, pepperoncinis, and tzatziki, with a bowl of tzatziki next to it.

These gyros coat our hands in tangy tzatziki and fill our bellies all summer long. When stuffed full, they’re filling enough on their own for dinner. I like to source the fluffiest pita (or naan) for these. Find the best.

Melissa Coleman

Prep 40 mins

Cook 20 mins

Total 2 hrs 45 mins

Entrees

Greek

4 servings

495 kcal

5 / 3 votes

For the chicken

For the tzatziki

To assemble the gyros

Marinate the chicken

  • Place the chicken in a heavy-duty resealable plastic bag and pound out to about 3/4-inch (2-cm) thickness.
  • Add the oil, vinegar, lemon juice, garlic, salt, oregano, and lemon pepper to the bag. Squeeze out any air and massage everything together.

  • Toss the bag in the fridge for at least 1 1/2 hours and up to 8 hours, turning it occasionally.

Make the tzatziki

  • In a small bowl, stir together all the ingredients. Cover and tuck it in the fridge for at least 1 hour and up to 8 hours.

Assemble the gyros

  • Heat a 10-inch (25-cm) cast-iron skillet on medium for 5 minutes.
  • Lightly spray the skillet with cooking spray and add the chicken. Cook, turning once, until golden brown and cooked through, 4 to 6 minutes per side.

  • Move the chicken to a cutting board and let it rest for 5 minutes.
  • Place the pita or naan directly over a gas flame or heat it in a large dry skillet to char the edges. Transfer to a plate and cover with foil.

  • Thinly slice the chicken. Stuff each pita with the lettuce, chicken, tomatoes, red onion, and pepperoncini. Drizzle liberally with the tzatziki sauce and sprinkle with the feta.

*How can I use seasoned chicken?

If the thought of soft and fluffy pita bread doesn’t bring you to your knees, then what else can you do? Turn this meal into a salad, serving warmed naan wedges on the side–more veggies and possibly less carbs.
The author also suggests using this same chicken marinade when she makes chicken fajitas. In this case, there’s no need to reinvent the recipe since they share similar flavor profiles. Make the chicken in the same way but swap out pitas for tortillas and use all your favorite Tex-Mex fixings.

Serving: 1portionCalories: 495kcal (25%)Carbohydrates: 43g (14%)Protein: 34g (68%)Fat: 21g (32%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 85mg (28%)Sodium: 1527mg (66%)Potassium: 897mg (26%)Fiber: 4g (17%)Sugar: 5g (6%)Vitamin A: 4770IU (95%)Vitamin C: 25mg (30%)Calcium: 186mg (19%)Iron: 2mg (11%)

Recipe Testers’ Reviews

Originally published June 04, 2019

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