Chicken Gyros Made On The Griddle Food

CHICKEN GYROS MADE ON THE GRIDDLE

Steps:

• Mix all the ingredients in a large dish.
• place the chicken breasts in whole and give them a good coating.
• cover and leave in the fridge for at least 2 hours (overnight if possible).
• Preheat the griddle pan as hot as it goes.
• Place the chicken in and let it cook on one side for 5 minutes.
• Turn it over and cook for another 5 minutes.
• brush with more of the marinade and turn again (repeat one more time so its cooked in total for 20 minutes).
• Slice the chicken into thick slices.
• get a freshly warmed pitta bread and layer up with some salad and the chicken (as much as you can get in).
• add sauce if you like (lemon juice, tahini, mayo, chilli, garlic etc).

CHICKEN GYROS

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.

CHICKEN GYROS

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.

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.