Gyros Chicken Recipe

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Grilled chicken is about to become even more delicious. Make chicken skewers with olive pesto and serve lemon rice pilaf, roasted Greek potatoes, and chopped Mediterranean salad for a Mediterranean feast you won't forget.

Are Chicken Gyros Healthy?

Chicken gyros are much healthier than other types of recipes for souvlaki, shawarma, or beef gyros, which use lamb, pork, or beef and are higher in fat. Is this a completely authentic gyroscope recipe? No, because he uses lean chicken. Is this Gyros Chicken recipe tasty? Yes, it sure is.

No matter what, however, the food you make at home with the freshest and least processed ingredients is always the way to go!

Calories: Chicken Gyro: approximately 519 calories, depending on the size of your sandwich.

How to Make Gyros Chicken:

Now to the good things.

Make the gyroscopic marinade:

First, you need to do the gyroscopic marinade. This will go fast; Mix it in a bowl or a zippered plastic bag.

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Mix together a little Greek yogurt, minced garlic, lemon juice, red wine vinegar, olive oil, oregano and a little salt and pepper. If you have a small jar of traditional Greek gyroscopic spice mix, use it!

Then add the boneless, skinless chicken breasts and cover evenly in the marinade. Cover with plastic wrap and refrigerate.

How to make tzatziki sauce:

To make the tzatziki sauce, cut the peeled cucumber into small pieces, using a food processor or the roughest blade on a food grater. Salt the cucumber, stir gently, and place it in a colander, over a colander, or inside a few pieces of paper towel.

The salt helps extract excess water from the cucumber, keeping the sauce tight. Let the cucumber drain for 20 to 30 minutes, then squeeze or squeeze any additional liquid before transferring it to a medium bowl.

To finish making the sauce, add Greek yogurt, lemon juice, white wine vinegar, chopped dill, and garlic to the cucumber. Mix well, adjust seasoning, and drizzle with olive oil.

Roast the chicken:

Preheat a grill over medium-high heat and cook the chicken breasts, turning occasionally, until they register 165 degrees internally, the temperature at which the chicken is safe to eat.

Protip: To get marked grill marks on the chicken, place the chicken on the hot side of the grill, rotate it 90 degrees after a couple of minutes, flip it over and repeat the process.

Or bake the chicken:

If lighting a grill sounds like work, use the oven! It will still taste wonderful.

Preheat oven to 400 degrees. Arrange the chicken breasts in a single layer on a greased baking sheet or in a baking dish. Cover with ovenproof parchment paper, folding the edges of the paper around the chicken. This will keep the chicken tender.

Bake for 30 to 40 minutes until chicken registers 165 degrees internally.

How to Assemble Chicken Gyros:

Heating the pita bread in the oven or on the grill levels this sandwich into otherworldly shapes. ()

Once the chicken is cooked, cut it into thin slices or pieces. Place on pita bread, then top with desired Mediterranean ingredients, including but not limited to:

  • Thinly sliced ​​red onion
  • Crumbled and salted feta cheese
  • Chopped cherry tomatoes
  • Kalamata olives or a mix of tapenade
  • Fresh herbs or romaine lettuce

Finally, pour a generous amount of homemade tzatziki sauce. Fold, as best you can, and dig. Try not to let the juice run down your arm.

Your taste buds will thank you.

Cuisine: American, Greek Cooking time: 30 minutes Marinating time 1 hour Total time: 1 hour 30 minutes Servings: 5 Calories: 286 kcal

For the chicken:

  • 2 teaspoons minced garlic
  • 2-3 tablespoons of freshly squeezed lemon juice
  • 2 teaspoons of red wine vinegar
  • 2 tablespoons of extra virgin olive oil
  • 3 tablespoons plain Greek yogurt
  • 1 tablespoon of dried oregano
  • Salt and freshly ground black pepper to taste
  • 1 1/4 pounds boneless, skinless chicken breasts

For the tzatziki sauce:

  • 1 cup plain Greek yogurt
  • 1 medium peeled cucumber
  • Salt and freshly ground black pepper
  • 1 tablespoon of fresh lemon juice
  • 1 teaspoon fresh dill
  • 1 teaspoon minced garlic
  • 1 teaspoon of white wine vinegar
  • Olive oil

At your service:

  • Pita bread
  • Cubed Feta cheese
  • Chopped tomatoes
  • Red onion slices
  • In a large bowl, combine garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, salt, and pepper in a medium bowl and mix well. Add the chicken pieces to the bowl and mix well to coat. Cover the bowl or move it to the ziploc bag and refrigerate for about 1 hour.

To make the tzatziki sauce:

  • While the chicken is marinating, crumble the cucumber or chop it in the food processor. Mix with 1/2 teaspoon of salt and place on a strainer or paper towels (a coffee filter works well too) and let sit for 20 to 30 minutes. Squeeze the cucumber to remove as much liquid as possible.
  • In a medium bowl, combine the yogurt, cucumber, lemon juice, dill, garlic, and white wine vinegar. Season to taste with salt and pepper. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes.

To cook the chicken on the grill:

  • Preheat over medium-high heat. Grill the chicken, turning occasionally until the internal temperature reaches 165 degrees on a thermometer, about 10 to 15 minutes. Remove from the grill and let rest for 5 minutes. Slice or chop into pieces.
  • Serve on pita bread with feta cheese, tomato, red onion, and tzatziki sauce.

To cook the chicken in the oven:

  • Preheat oven to 400 degrees. Coat a baking sheet with oil or nonstick spray and place the chicken in a single layer. Cover with parchment paper, wrapping the paper around the chicken so that it is completely covered.
  • Bake for 30 to 40 minutes, until chicken reaches 165 degrees when tested with an internal thermometer. Remove from the oven and let rest for 5 minutes. Slice or chop into pieces.
  • Serve on pita bread with feta cheese, tomato, red onion, and tzatziki sauce.

Recipe Notes

Nutritional information does not include pita bread, feta cheese, tomatoes, or onions.


Calories :: 286kcal


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