Easy Chicken Gyro Sandwiches Recipes

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 GYROS

Steps:

• Cut chicken into large cubes. Soak bamboo skewers in water.
• Whisk lemon juice, olive oil, lemon zest, garlic, thyme, rosemary, oregano, salt, and pepper for marinade together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 20 minutes.
• Mix yogurt, cucumber, garlic, olive oil, dill, vinegar, and salt for tzatziki together in a small bowl. Place in the refrigerator to marinate the flavors until chicken and vegetables are cooked.
• Preheat the oven to 450 degrees F (230 degrees C). Line two baking sheets with foil.
• Toss onion, bell pepper, olive oil, salt, black pepper, and garlic powder for veggies together in a large bowl. Pour onto one of the prepared baking sheets.
• Remove chicken from the marinade and shake off excess. Skewer chicken and place on the remaining baking sheet. Discard the remaining marinade.
• Place chicken in the preheated oven on the middle rack, and veggies on the bottom rack. Bake for 15 minutes. Remove veggies. Turn on the broiler and broil chicken until browned, about 2 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C).
• Remove chicken from the oven. Pull off skewers and place in pitas. Top with cooked veggies, tzatziki, and Sriracha.

EASY OVEN-ROASTED CHICKEN GYROS

Steps:

• Combine Greek yogurt, olive oil, lemon juice, vinegar, garlic, salt, paprika, black pepper, cumin, coriander, oregano, red pepper, and cinnamon in a medium bowl and stir until well combined. Pound chicken thighs evenly to about 1/2 inch in thickness. Coat all chicken well in marinade, cover, and refrigerate at least 4 hours or overnight.
• Preheat the oven to 375 degrees F (190 degrees C).
• Cut ends off onion and cut onion in half horizontally. Place onion halves next to each other on a parchment or foil-lined rimmed baking sheet. Insert one skewer into each onion half, standing up vertically. Remove chicken from marinade, allowing excess to drip off, and thread each piece of chicken over the two skewers to form a large stack.
• Bake in the preheated oven until evenly browned and cooked through, about 1 hour, rotating halfway through. Allow meat to rest for 10 minutes before slicing.
• Serve sliced chicken in a warm pita topped with tzatziki sauce, lettuce, tomato, and red onion.