CHICKEN GYROS
This yummy chicken gyro recipe is a cinch to prepare. Just take tender chicken, coat it in a creamy cucumber-yogurt sauce, then tuck it into pita pockets. Some folks like lettuce and diced tomato on top. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 367 calories, Fat 9g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 397mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
GYRO SALAD WITH TZATZIKI DRESSING
If you're fond of gyros, you'll enjoy this garden-fresh salad showcasing ground lamb, crumbled feta cheese, Kalamata olives, tomatoes and a creamy, tangy dressing. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, sprinkle cucumber with salt; mix well. Let stand 5 minutes. Drain. Stir in remaining dressing ingredients. Cover and refrigerate., In a large skillet over medium-high heat, cook lamb, onion and Greek seasoning until meat is no longer pink; drain., Arrange salad mix on a large serving platter; top with tomatoes, cheese, olives and lamb. Spoon dressing over salad. Serve immediately with toasted pita wedges.
Nutrition Facts :
EASY CHICKEN GYRO
Greek-inspired Mediterranean chicken gyro.
Provided by KarenCanCook
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 1h45m
Yield 6
Number Of Ingredients 19
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.
Nutrition Facts : Calories 441.1 calories, Carbohydrate 39.3 g, Cholesterol 70.8 mg, Fat 18.3 g, Fiber 3.7 g, Protein 30.3 g, SaturatedFat 5.6 g, Sodium 398.5 mg, Sugar 5.9 g
GYRO CHICKEN SALAD RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, olive oil, Grill Mates® Montreal Chicken Seasoning, full fat greek yogurt, olive oil, lemon, lemon, garlic, cucumber, kosher salt, romaine lettuce, cherry tomato, cucumber, kalamata olive, red onion, chickpeas, crumbled feta cheese, red wine vinegar, olive oil, lemon juice, McCormick® dried oregano, McCormick® Crushed Red Pepper, pita chip
Provided by Jordan Fitzpatrick
Categories Lunch
Yield 2 servings
Number Of Ingredients 23
Steps:
- Make the chicken: Preheat the grill to 350°F (180°C).
- Season the chicken all over with olive oil and Grill Mates® Montreal Chicken Seasoning.
- Place the chicken on the grill and with the lid closed, cook the chicken for 6-8 minutes on each side, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the chicken from the grill and cut into bite-size pieces.
- Make the tzatziki dressing: In a small bowl, mix together the yogurt, olive oil, lemon zest and juice, garlic, cucumber, and salt until well combined.
- Assemble the salad: Swoop the tzatziki dressing across the bottom of a large bowl. Top with the romaine, tomatoes, cucumber, olives, red onion, chickpeas, feta, and chopped chicken. Drizzle the red wine vinegar, olive oil, and lemon juice all over the salad. Garnish with McCormick® Dried Oregano, McCormick® Crushed Red Pepper, and pita chips. Serve immediately.
- Enjoy!
GREEK CHICKEN GYRO SALAD RECIPE BY TASTY
Here's what you need: plain nonfat greek yogurt, cucumber, lemon juice, olive oil, garlic, salt, small whole wheat pita, lemon, olive oil, fresh oregano, lemon, garlic, salt, ground black pepper, boneless, skinless chicken breast, baby spinach, cherry tomato, red onion, cucumber
Provided by Greg Perez
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 19
Steps:
- Preheat oven to 375˚F (190˚C).
- In a bowl, add the Greek yogurt, cucumber, lemon juice, olive oil, garlic, and salt, and stir to combine.
- Place pita wedges on a baking sheet and bake until crisp, about 8 minutes.
- In a bowl, add the lemon juice, 1 tablespoon olive oil, oregano, lemon zest, garlic, salt, black pepper, and chicken, and toss to coat.
- Heat remaining olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned, about 5 minutes.
- Add the spinach, cherry tomatoes, red onion, cucumber, chicken, and pita chips together in a large bowl and drizzle with tzatziki dressing.
- Enjoy!
Nutrition Facts : Calories 1073 calories, Carbohydrate 114 grams, Fat 35 grams, Fiber 18 grams, Protein 87 grams, Sugar 49 grams
CHICKEN GYROS
Light and fresh, easy to make chicken gyros. You can add diced tomatoes, chopped cucumbers, red onion, and even avocado as a garnish.
Provided by jennelleikam
Time 1h20m
Yield 4
Number Of Ingredients 26
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.
Nutrition Facts : Calories 592.2 calories, Carbohydrate 32.4 g, Cholesterol 81.5 mg, Fat 38 g, Fiber 5.2 g, Protein 32.4 g, SaturatedFat 8.4 g, Sodium 1583.2 mg, Sugar 6.8 g
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- Preheat oven to 400 degrees. Brush pita breads with olive oil and cut into triangles. Lay in a single layer on a lightly greased baking sheet. Bake for 5-7 minutes until lightly browned. Allow to cool.
- Combine all dressing ingredients in a food processor or blender and puree until smooth. Cover and chill until ready to use.
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- Add the lettuce to a large serving bowl and top with the sliced chicken, garbanzo beans, tomatoes, cucumber, avocado, olives and red onion.
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