Chicken Gyros With Yogurt Dill Sauce Recipes

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EASY CHICKEN GYRO



Easy Chicken Gyro image

Greek-inspired Mediterranean chicken gyro.

Provided by KarenCanCook

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Broiled

Time 1h45m

Yield 6

Number Of Ingredients 19

1 (16 ounce) container Greek yogurt
1 cucumber, peeled and coarsely chopped
1 ½ teaspoons dried dill weed
2 cloves garlic, minced
1 teaspoon distilled white vinegar
1 teaspoon lemon juice
1 tablespoon extra-virgin olive oil
salt and ground black pepper to taste
4 cloves garlic, minced
lemon, juiced
2 teaspoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon dried oregano
1 ¼ pounds skinless, boneless chicken breast halves - cut into strips
6 (6 inch) pita bread rounds
1 teaspoon olive oil
1 tomato, diced
1 red onion, thinly sliced
½ head iceberg lettuce, chopped

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.

Nutrition Facts : Calories 441.1 calories, Carbohydrate 39.3 g, Cholesterol 70.8 mg, Fat 18.3 g, Fiber 3.7 g, Protein 30.3 g, SaturatedFat 5.6 g, Sodium 398.5 mg, Sugar 5.9 g

CHICKEN GYROS FOR 2



Chicken Gyros for 2 image

Tender marinated chicken and a creamy cucumber yogurt sauce tucked into a pita, topped with lettuce and tomato if you like. Sounds like a great lunch to me! Cooked in or outside! Note: time to make does NOT include 1 hour marinating time. from TOH... ZWT Greek and US Regional - East Coast

Provided by Mamas Kitchen Hope

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

1/4 cup lemon juice
2 tablespoons olive oil
3/4 teaspoon garlic, minced- divided use
1/2 teaspoon ground mustard
1/2 teaspoon dried oregano
1/2 lb boneless skinless chicken breast, cut into 1/2 inch strips
1/2 cup cucumber, chopped
1/3 cup nonfat yogurt, plain or 1/3 cup low-fat yogurt
1/4 teaspoon dill weed
2 gyro bread or 2 pita bread
1/2 small red onion, thinly sliced

Steps:

  • Combine lemon juice, oil, 1/2 t of the garlic, mustard and oregano in a gallon zip top plastic bag.
  • Add chicken and seal bag.
  • Turn bag and gently move chicken around to distribute marinade evenly.
  • Refrigerate at least 1 hour.
  • In a small bowl combine cucumber, yogurt, dill and remaining garlic. Cover and refrigerate until serving. (NOTE: Cucumbers have a lot of moisture in them so if you want your sauce to be less runny really drain them well and squeeze the water out if you want.).
  • Drain chicken, discarding marinade.
  • In a large nonstick skillet saute the chicken for 7-8 minutes or until juices run clear.
  • Spoon half the chicken on each pita and top with cucumber mixture and sliced onion.
  • Lettuce and tomato may be added if you like.
  • Fold in half and enjoy.

Nutrition Facts : Calories 294, Fat 16.8, SaturatedFat 2.6, Cholesterol 73.5, Sodium 165.2, Carbohydrate 8.5, Fiber 0.7, Sugar 5.1, Protein 27.1

EASY CHICKEN GYROS WITH TZATZIKI SAUCE



Easy Chicken Gyros with Tzatziki Sauce image

A simple yogurt marinade makes these 5-ingredient chicken tenders a juicy, fast, and simple Greek-inspired pita sandwich thats ready in 30 minutes or less.

Provided by Heidi

Categories     Main Course

Number Of Ingredients 15

Juice of 1/2 lemon
1/2 cup plain yogurt
1 1/4 teaspoons Mediterranean-spiced sea salt (, sea salt mixed with dried oregano)
1 1/2 pounds chicken tenders
2 tablespoons extra-virgin olive oil
1 cup tzatziki sauce (, recipe below)
4 slices flat Greek pita bread
4 cocktail tomatoes (, halved and then quartered)
1/4 red onion (, thinly sliced)
½ cucumber (, halved with skin and seeds removed)
¾ cup low-fat plain Greek yogurt
2 cloves garlic (, pressed or minced)
1 tablespoon red wine vinegar
1 tablespoon fresh dill (, minced)
Pinch of kosher salt and freshly ground black pepper

Steps:

  • Combine the lemon juice, yogurt, and sea salt in a large bowl and add the chicken tenders, tossing to coat well. Cover with plastic wrap and refrigerate for 30 minutes or overnight.
  • Heat a large non-stick skillet over medium-high heat and add 1 tablespoon of olive oil. Add half of the chicken tenders to the pan, shaking off the excess yogurt mixture before adding to the pan. Cook the chicken tenders for about 5 minutes, undisturbed, until browned, then flip and cook for another few minutes or until the chicken is cooked through. Transfer to a platter, add the additional tablespoon of olive oil and cook the remaining chicken tenders.*
  • Prepare the tzatziki sauce by grating the cucumber. Gather the cucumber together and place in a paper towel and press the water out of the shredded cucumber and place in a medium size bowl. Add the yogurt, garlic, red wine vinegar, fresh dill, kosher salt and freshly ground black pepper and mix well. Cover and refrigerate for 30 minutes or up to 3 days.
  • Warm the pita bread in a toaster oven or in the microwave for 30 seconds.
  • Spread some of the tzatzhiki sauce onto the warm pita bread with tomatoes, sliced red onion and 2 or 3 slices of chicken tenders. Fold the pitas and wrap in parchment paper or serve immediately.

Nutrition Facts : Calories 411 kcal, Carbohydrate 10 g, Protein 44 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 125 mg, Sodium 533 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

GREEK CHICKEN GYROS WITH TZATZIKI SAUCE



Greek Chicken Gyros with Tzatziki Sauce image

Marinated Greek Chicken topped with homemade Tzatziki sauce and Greek salad in warm pita bread.

Provided by Melissa Stadler, Modern Honey

Categories     Dinner

Time 35m

Number Of Ingredients 27

Chicken Marinade:
2 lbs. Chicken Breast (cut into pieces)
1/4 cup Greek Yogurt
3 Tablespoons Fresh Lemon Juice
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Red Wine Vinegar
1 1/2 teaspoon Salt
1 teaspoon Pepper
2 teaspoons Oregano
Tzatziki Sauce:
1 1/2 cups Greek Yogurt
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Lemon Juice
1 Tablespoons Red Wine Vinegar
1-2 teaspoons Salt
1 Tablespoons Fresh Dill (diced)
3 Garlic Cloves (finely diced)
1 cucumber (grated and squeezed to drain)
Greek Salad:
3 Tomatoes (diced)
2 Cucumber (peeled and diced)
1/4 Red Onion (diced)
2 Tablespoons Fresh Italian Parsley (diced)
1 Tablespoon Extra Virgin Olive Oil
Salt and Pepper (to taste)
Feta Cheese
4-6 Greek Pita Breads (Naan bread, or Flatbread)

Steps:

  • Place chicken, yogurt, lemon juice, olive oil, vinegar, salt, pepper, and oregano in bag and let marinate at least 30 minutes, preferably 2-4 hours. The ideal time is 24 hours.
  • To make tzatziki sauce, stir together yogurt, olive oil, lemon juice, vinegar, salt, dill, and garlic. Stir in grated cucumber and taste for seasonings. Squeeze the cucumber to remove excess water before adding to rest of ingredients.
  • To make greek salad, place tomatoes, cucumber, red onion, parsley, olive oil, salt and pepper in bowl. Stir to coat. Season to taste.
  • Chicken can be cooked on grill or in skillet. To cook on grill -- place chicken on kebobs and heat grill to medium heat. Cook for 5-7 minutes per side or until chicken is full cooked.
  • To cook chicken on skillet. Heat skillet to medium high heat. Sprinkle with oil. Add chicken and cook for 8-10 minutes, or until chicken is fully cooked and golden brown.
  • Place chicken in pita bread. You can warm the pita bread to make it pliable. Top with tzatziki sauce and greek salad. Add additional feta, if desired.

CHICKEN GYROS WITH DILL SAUCE



Chicken Gyros With Dill Sauce image

Make and share this Chicken Gyros With Dill Sauce recipe from Food.com.

Provided by Chef Goo

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup plain yogurt
2 tablespoons chopped dill (fresh)
1 teaspoon chopped dill (fresh)
2 garlic cloves (minced)
1 teaspoon lemon juice (fresh)
1 tablespoon lemon juice (fresh)
1 lb boneless skinless chicken breast (Halved, cut in 1/2-inch pieces)
1 teaspoon oregano (dried)
2 tablespoons olive oil
2 medium onions (thin sliced)
4 pita bread rounds, heated
salt and pepper

Steps:

  • In small bowl blend together yogurt, 2 tablespoons dill, garlic, and 1 teaspoons lemon juice. Season with salt and pepper. Set aside.
  • Heat 1 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken with oregano, 1 teaspoons dill, salt and pepper. Saute until browned and cooked through, about 5 minutes. Transfer to a bowl.
  • Add 1 tablespoons oil to skillet and saute onions until golden brown, about 10 minutes. Return chicken and any juices to skillet. Add 1 tablespoons lemon juice. Stir until heated through, about 2 minutes.
  • Top pita rounds with chicken mixture. Spoon dill sauce over chicken and serve.

Nutrition Facts : Calories 413.9, Fat 10.9, SaturatedFat 2.7, Cholesterol 73.8, Sodium 425.8, Carbohydrate 42.9, Fiber 2.2, Sugar 6.1, Protein 34.4

CHICKEN GYROS WITH YOGURT-DILL SAUCE



Chicken Gyros with Yogurt-Dill Sauce image

Categories     Chicken     Onion     Sauté     Yogurt     Dill     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

1 cup plain nonfat yogurt
2 tablespoons plus 1 teaspoon chopped fresh dill
1 large garlic clove, minced
1 teaspoon plus 1 tablespoon fresh lemon juice
1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon dried oregano
2 tablespoons olive oil
2 medium onions, thinly sliced
4 pita bread rounds, heated

Steps:

  • Stir yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice in small bowl to blend. Season with salt and pepper.
  • Place chicken in medium bowl. Sprinkle with oregano, 1 teaspoon dill and salt and pepper. Toss to coat.
  • Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 5 minutes. Transfer to plate. Add 1 tablespoon oil to skillet. Add onions; sauté until beginning to brown, about 10 minutes. Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes.
  • Arrange pita rounds on plates. Top pita rounds with chicken mixture. Spoon some yogurt sauce over chicken. Serve, passing extra sauce separately.

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