CHICKEN GYROS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, large yellow onion, wooden skewer, greek yogurt, lemon juice, olive oil, kosher salt, garlic, coriander powder, paprika, ground cumin, cayenne pepper, cinnamon, black pepper, large cucumber, greek yogurt, garlic, lemon juice, fresh dill, fresh parsley, salt, pepper, pita breads, onion, tomato
Provided by Mike Price
Categories Dinner
Yield 8 servings
Number Of Ingredients 25
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!
Nutrition Facts : Calories 644 calories, Carbohydrate 51 grams, Fat 29 grams, Fiber 3 grams, Protein 44 grams, Sugar 18 grams
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
CHICKEN GYROS
The quintessential Mediterranean street food--I lived off these as a student in Malta, and I've been tweaking my recipe to match the flavors I remember. I think I finally nailed it down! Note, please: It is important to use GOOD lemons, because if your lemon juice isn't top notch quality, this just won't be as good. Also try to use fresh pitas (either from a deli or make your own!)--old pitas aren't as flexible and won't be as easy to work with. Prep time does not include overnight marination/sauce making time.
Provided by velorutionista
Categories One Dish Meal
Time 30m
Yield 4 gyros, 4 serving(s)
Number Of Ingredients 16
Steps:
- The day before you plan to cook these, mix up the marinade ingredients (excluding chicken) in a bowl (use one that will fit all your chicken inside). Whisk till oil is well incorporated. Taste and add salt as needed. When seasoning is correct, add chicken and cover. Refrigerate overnight. If you're in a hurry (i.e. you're not doing this the night before), let the mixture marinate on the counter for at least 30 minutes before cooking.
- Also the day before you plan to cook these, make the sauce. Place yogurt in the center of a clean piece of cheesecloth (I use a kitchen towel--it works just as well). Bring up the sides and twist so that yogurt is all wrapped up in a nice little bundle. Secure towel and hang yogurt over your sink (I do this at night and just tie the towel around the arm of my faucet). Let yogurt drain overnight (12-24 hours). The longer it drains, the thicker your sauce will be. When yogurt has drained to your liking, scrape it off the towel/cheesecloth and into a small bowl. Add lemon juice, diced cuke, and garlic; mix well. Taste and adjust seasoning with salt if needed (some yogurt brands are saltier than others, so you may not need any salt at all). Let sit for at least 15 minutes before serving so flavors can blend. This gets better and better the longer it sits! (Again, if you're in a hurry and not doing this the night before, just stir everything together for the sauce--it'll be runnier, but you'll live!).
- When you're ready to make the gyros, preheat your grill (charcoal is best); meanwhile, prep your tomatoes and onion. Thread chicken onto soaked skewers, leaving a little space between each piece. Cook skewers for a couple minutes on each side, turning once, till done.
- When chicken is all cooked, throw your pitas on the grill to heat up (and get that smoky/grillly taste!), turning once. When your pitas are hot (and nice and flexible), take them of the grill. Working with one pita at a time, place pita on foil in your hand. Lay a skewer down the middle of the pita, and curl the pita around the meat with your hand while you pull out the skewer. Open the pita back up and top with tomato wedges and onion, dollop with the sauce, then wrap foil around the bottom half of the pita securely (so it won't leak and/or lose any of the filling!). Eat!
- These are great fresh, but I usually cook extra to have for other meals during the week--keep all the ingredients separate till you're ready to eat, then just reheat the chicken and pitas in the microwave before assembling. I also often take these as camping food--freeze the chicken in the marinade and let it marinate as it thaws (usually takes 2-3 hours)--cooks the same from that point (and no messy dishes to wash!).
Nutrition Facts : Calories 496, Fat 20.2, SaturatedFat 5.4, Cholesterol 80.6, Sodium 504.4, Carbohydrate 45.7, Fiber 2.7, Sugar 7.3, Protein 32.7
CHICKEN GYROS
I've had this recipe for years and make this on a regular basis. It's pretty healthy and easy to make. It's a good lunch item or an easy weeknight meal. This is not a fancy meal by any means. It is just a good basic recipe to have on rotation. The original recipe came from a small cookbook you get in the check-out lane at the grocery store. I think the name of the book was Quick & Healthy Cooking.
Provided by Northern Cook
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, stir together the yogurt, cucumbers, scallions and half of the garlic. Cover and refrigerate.
- 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.
- 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.
- 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. I always grill my chicken and it turns out great. Transfer chicken to a cutting board and cut into thin 2-inch long strips.
- 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.
Nutrition Facts : Calories 363.1, Fat 6.2, SaturatedFat 1.1, Cholesterol 73.8, Sodium 506.2, Carbohydrate 41.7, Fiber 2.3, Sugar 6.7, Protein 33.7
CHICKEN GYROS
This yummy chicken gyro recipe is a cinch to prepare. Just take tender chicken, coat it in a creamy cucumber-yogurt sauce, then tuck it into pita pockets. Some folks like lettuce and diced tomato on top. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the lemon juice, oil, 1/2 teaspoon garlic, mustard and oregano; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. In a small bowl, combine the cucumber, yogurt, dill and remaining garlic; cover and refrigerate until serving. , Drain and discard marinade. In a large nonstick skillet, cook and stir the chicken for 7-8 minutes or until no longer pink. Spoon onto pita breads. Top with yogurt mixture and onion; fold in half.
Nutrition Facts : Calories 367 calories, Fat 9g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 397mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
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
HERBY CHICKEN GYROS
Pack your pitta with peppers, chicken and tzatziki for a low-calorie lunch option. Plate up your chicken sandwich in 15 minutes and enjoy 3 of your 5-a-day
Provided by Sara Buenfeld
Categories Lunch
Time 14m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 352 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 31 grams protein, Sodium 1.4 milligram of sodium
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