Chicken Gyros With Dill Sauce Food

EASY CHICKEN GYROS WITH TZATZIKI SAUCE

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.

CHICKEN AND BROCCOLI WITH DILL SAUCE

Steps:

• Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from pan., Add broccoli and broth to same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from pan, reserving broth. Keep broccoli warm., In a small bowl, mix flour, dill and milk until smooth; stir into broth in pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli.

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!

CHICKEN GYROS WITH DILL SAUCE

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.

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 GYROS FOR 2

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.

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.

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.

CHICKEN WITH DILL SAUCE

Steps:

• Trim excess fat from chicken.
• Place each piece between 2 sheets of waxed paper; flatten to 1/4" thickness, using a meat mallet or rolling pin.
• Place chicken in 13x9x2" baking dish.
• Combine next 5 ingredients in a small bowl; pour over chicken.
• Cover and refrigerate 2 hours.
• Remove chicken from marinade, discarding marinade.
• Coat a grill with cooking spray.
• Grill chicken 6" over med coals 8 minutes, turning once.
• Arrange chicken on a serving platter; garnish with lime wedges.
• Serve with 1 1/2 T Dill Sauce per serving. DILL SAUCE: Combine all ingredients in blender; process till smooth.