Koulas Best Ever Chicken Gyros Food

KOULA'S BEST EVER CHICKEN GYROS

Steps:

• Place the chicken strips side by side in a broiling pan. In a cup or small bowl, stir together the ketchup, olive oil, white wine vinegar, oregano, mustard powder and curry powder. Pour over the chicken. Allow the chicken to marinate while you preheat the oven's broiler.
• Broil uncovered for 15 minutes with the meat about 6 inches from the heat. Just until the chicken is cooked through, but not browned. If left too long, it will turn stringy and dry.
• Place hot chicken into pita pockets and spoon some of the juices from the pan over it. Top with salad greens and plain yogurt.

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!

KOULA'S BEST EVER CHICKEN GYROS

Steps:

• Place the chicken strips side by side in a broiling pan. In a cup or small bowl, stir together the ketchup, olive oil, white wine vinegar, oregano, mustard powder and curry powder. Pour over the chicken. Allow the chicken to marinate while you preheat the oven's broiler.
• Broil uncovered for 15 minutes with the meat about 6 inches from the heat. Just until the chicken is cooked through, but not browned. If left too long, it will turn stringy and dry.
• Place hot chicken into pita pockets and spoon some of the juices from the pan over it. Top with salad greens and plain yogurt.

CHICKEN GYROS

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!).

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.