Chicken Gyro Pizza Food

CHICKEN GYROS RECIPE BY TASTY

Steps:

• In a large bowl, combine marinade ingredients and stir well.
• On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
• In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.
• Preheat oven to 400°F (200°C).
• Shred the cucumber, be sure to squeeze out any excess liquid.
• In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes.
• On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees.
• Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
• Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.
• Enjoy!

EASY CHICKEN GYRO

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.

CHICKEN GYRO PIZZA

Steps:

• Move oven rack to lowest position. Heat oven to 425° F. Spray 12-inch pizza pan with cooking spray. Stir Bisquick mix, oregano and water; beat vigorously with spoon 20 strokes until soft dough forms. Press dough in pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim. Bake about 15 minutes or until golden brown.
• Top crust with chicken and olives; sprinkle with feta and mozzarella cheeses.
• Bake about 10 minutes or until cheese is melted. Sprinkle with tomato and cucumber.

HERBY CHICKEN GYROS

Steps:

• Cut the chicken breast in half lengthways, then cover with cling film and bash with a rolling pin to flatten it. Brush with some oil, then cover with the garlic, oregano and some pepper. Heat a non-stick frying pan and cook the chicken for a few mins each side. Meanwhile, mix the yogurt, cucumber and mint to make tzatziki.
• Cut the tops from the pittas along their longest side and stuff with the chicken, tomato, pepper and tzatziki. Poke in a few mint leaves to serve. If taking to the office for lunch, pack the tzatziki in a separate pot and add just before eating to prevent the pitta going soggy before lunchtime.

CHICKEN GYRO PIZZA

Steps:

• Heat oven to 425F with the pizza stone in there. Once heated, heat an addition 10-15 minutes to make sure the stone is thoroughly heated.
• Roll out the pizza dough. Transfer to the preheated pizza stone. Layer the toppings: sauce, chicken, tomato, onion, olives, banana peppers, cucumber, and cheese. Dust with oregano. Cook at 425F for ~15 minutes until crust is golden and toppings are sizzling. Yields 1 large pizza.

HOMEMADE GREEK CHICKEN GYRO RECIPE

Steps:

• To prepare this chicken gyro recipe, start by preparing the marinade for the gyro. In a large bowl, combine marinade ingredients and stir well.
• On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about 1 1/2 cm thick with a meat mallet or heavy pan.
• In another large bowl combine chicken thighs and marinade, stirring well to coat. Cover with plastic wrap and refrigerate for at least 2 hours and up to one day.
• Preheat oven to 200°C (400°F).
• Skewer the chicken thighs individually on a spit (make sure to skewer them pretty tight). In between the chicken pieces skewer the onion and peppers.
• Bake for about 1- 1 and 1/2 hour, until internal temperature reaches 165°F (75°C)
• Let it rest for about 8 minutes and then carve slices with a sharp knife.
• In the meantime prepare the tzatziki sauce for the chicken gyro. Pour in a blender the olive oil and grated garlic and blend until combined.
• Remove the skin and seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water.
• In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined.
• Store the tzatziki sauce in the fridge and always serve cold.
• Prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to oil the pita breads on both sides and season with salt and oregano. Place a large oven tray (upside down) at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes.
• Chicken gyro is usually served wrapped, like a sandwich. Spread some tzatziki sauce on the pita breads and top it with the chicken gyro, some slices of red onion, some sliced tomato and fried potatoes and wrap.
• For an easier version of this traditional Greek souvlaki with chicken gyro recipe you can serve with Greek yogurt or some mustard and mayonnaise sauce. Enjoy!

GREEK GYRO RECIPE - A GRECIAN TOASTED PIZZA

Steps:

• As with all recipes, oil has to be heated first, and so the olive oil goes in first. (Remember to not overheat the oil owing to its smoking point).
• Add the chopped garlic. When the flavour of garlic seasoning infuses the air, add the chopped chicken cubes and sautee.
• Then let the chopped asparagus and onions follow, together.
• Sprinkle a spoonful of salt, mixed herbs, chilli flakes and sautee.
• Then comes the dark olive rings, and sea salt.
• Finally, the grated cheese tossed a bit for a minute. Turn off the stove. Let's call this the "cooked mix".
• Using a pizza cutter, pre-cut the pizza bread into triangles, then place them on a baking tray (see featured image).
• Top the pizza triangles with the "cooked mix".
• Place the loaded pizza triangles into a pre-heated OTG at 175 degrees and bake for 10 to 15 minutes till crisp.