EASY CHICKEN GYRO
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
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
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
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
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
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
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
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
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
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
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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HOMEMADE GREEK CHICKEN GYRO RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
Reviews 48Calories 303 per servingCategory Entree
- In a larger mixing bowl, combine the marinade ingredients, mix well. Add the chicken tenders and mix to make sure chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or refrigerate overnight.) Meanwhile, make Tztaziki sauce according to this recipe, and prepare the pita and other gyro fixings.
- Heat 1 tbsp extra virgin olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add chicken tenders to the pan (make sure to shake off any excess marinade before adding chicken to the pan.) Cook on one side undisturbed for 5 minutes until browned. Using a pair of tongs, turn chicken over and cook on other side for another 5 minutes or until chicken is done. (See notes for outdoor grilling)
- Warm up some pita. Spread Tztaziki sauce on top, then add chicken (about 2 to 3 tenders) and top with tomato, cucumber, green pepper, red onion and olives as you like. Wrap the pita up and enjoy!
GRILLED CHICKEN WITH YOGURT SAUCE - REAL GREEK RECIPES
From realgreekrecipes.com
4.5/5 (13)Category Main CourseCuisine GreekCalories 934 per serving
- Using a sharp knife butterfly the chicken breasts so they will cook more evenly. Lay them in a pan. Season with kosher salt and freshly ground pepper on each side.
- Whisk together all of the ingredients for the sauce. If using full fat strained Greek yogurt add a splash of water to make the sauce runnier or leave as is, according to your liking. Set sauce aside until you grill the chicken and cook the fries.
- Peel and rinse the potatoes. Cut into 1/2 cm (1/5 inch) thick fries. Place in a strainer. Rinse well and let them drain for 3 minutes. Season with kosher salt.
- Heat a grill or grill pan on medium-high. Add the chicken breasts and grill for about 10-15 minutes. Don't flip them before the first 5 minutes so they will sear properly on one side before flipping them on the other. Use an instant-read thermometer to cook the chicken nice and juicy and make sure you won't overcook it. The internal temperature should read 165°F / 74°C.
CHICKEN GYROS RECIPE WITH TZATZIKI SAUCE - REAL GREEK RECIPES
From realgreekrecipes.com
3.9/5 (156)Total Time 40 minsEstimated Reading Time 3 minsCalories 886 per serving
- In a mixing bowl, add the yogurt, garlic, dill, vinegar, and olive oil. Grate the cucumber with a hand grater (not too thin) and add to the mixture as well. Mix all ingredients until thoroughly combined.
- Add a drop of olive oil to a frying pan and heat over high heat. Reduce heat to medium and add the first pita flatbread. Cook for 3-4 minutes flipping it once. Repeat process for the remaining flatbreads.
CHICKEN GYROS WITH YOGURT DILL SAUCE NOSHING WITH THE NOLANDS
From noshingwiththenolands.com
Servings 4Calories 552 per servingTotal Time 1 hr 15 mins
GREEK CHICKEN GYROS - DAMN DELICIOUS
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4.9/5 (30)Category EntreeServings 6-8Estimated Reading Time 2 mins
CHICKEN GYROS - JO COOKS
From jocooks.com
4.5/5 (31)Total Time 2 hrs 28 minsCategory Dinner, LunchCalories 782 per serving
- Marinate chicken: Add the chicken and marinade ingredients to a large freezer bag. Squeeze to mix all the ingredients around and transfer the bag to the fridge. Marinate for 1-4 hours.
- Cook chicken: Preheat the oven to 425F°. Equip a baking sheet with a roasting rack. Line the chicken on the rack and bake for 15-18 minutes, or until the edges begin to crisp. You can turn on the broiler for 2-3 minutes if you'd like more crispiness without drying the chicken out.
- Assemble gyros: Roughly chop the chicken into bite-sized pieces. Warm the pitas for 15-20 seconds in the microwave or toast them individually in a dry skillet over medium-high heat. Spoon some of the chicken into the pita, then top with tzatziki, onion, and tomatoes.
MEDITERRANEAN GRILLED CHICKEN + DILL GREEK YOGURT SAUCE
From themediterraneandish.com
4.9/5 (56)Calories 307 per servingCategory Entree
- First make the dill Greek yogurt sauce. Combine the minced garlic, fresh dill, yogurt, olive oil, lemon juice and cayenne pepper in a food processor. Run the food processor until all the ingredients are well blended and a smooth thick sauce or dip develops. Test and add salt if needed. Transfer to a small bowl or container, cover and refrigerate.
- In a small bowl, mix together the minced garlic, spices and 3 tbsp olive oil. Pat the chicken thighs dry and rub each with the garlic-spice mixture.
- Place the spiced chicken thighs in a large dish on a bed of sliced red onions with lemon juice and the remaining 2 tbsp olive oil. Cover and refrigerate for 2-4 hours or overnight.
- When ready, heat a gas grill to medium-high. Place the chicken thighs on the grill. Cover for 5-6 minutes, then turn the chicken over and grill for another 5-6 minutes covered.
GREEK CHICKEN GYROS RECIPE WITH TZATZIKI SAUCE {LOW CALORIE}
From loseweightbyeating.com
5/5 (3)Total Time 1 hr 28 minsCategory Main CourseCalories 326 per serving
GREEK CHICKEN GYROS WITH TZATZIKI - AHEAD OF THYME
From aheadofthyme.com
5/5 (13)Total Time 1 hr 34 minsCategory SandwichCalories 543 per serving
- . Add all of the ingredients for the chicken souvlaki marinade into a large ziploc bag. Press the marinade around to combine. Add in the chopped chicken, and press the air out of the bag and seal tightly. Press the marinade around the chicken to coat. Place in the fridge to marinate at least 1 minutes or overnight.
- . Grate the cucumber and drain through a cheesecloth, fine mesh sieve or using your hands. Transfer drained cucumber to a medium bowl. Add the yogurt, garlic, olive oil, lemon juice, dill, salt and pepper. Stir to combine. Refrigerate for at least 1 hour before serving to let the flavours infuse into the yogurt.
- . You can thread the chicken onto skewers to grill, or grill the individual pieces. Lightly brush olive oil over grill pan. Heat the grill over medium high heat for about 5 minutes, until sizzling hot. Cook the chicken for 7 minutes on each side, or until its internal temperature reaches 165 F (75 C).
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From mushroomcouncil.com
Servings 4Total Time 25 minsEstimated Reading Time 1 min
- Remove the stems from the mushrooms and brush caps with a wet towel. Carefully scrape out the gills with a spoon. Slice mushroom into ¼-inch pieces and place in a medium bowl along with the olive oil, oregano and smoked paprika.
- Preheat an indoor grill pan over medium-high heat. Add mushrooms and peppers and grill, tossing occasionally, until tender, 5-7 minutes.
- To make the Yogurt Dill Sauce, squeeze the grated cucumber in a clean towel to remove excess liquid. Add to a large bowl with yogurt, sour cream, olive oil, lemon, garlic, salt and dill. Stir to combine.
- To serve, place mushrooms and peppers in the middle of the pita bread. Top with tomatoes, onion, lettuce, feta (optional), and a big dollop of yogurt sauce.
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