Our Clean Eating Gyros Recipes

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!

OUR CLEAN EATING GYROS

Steps:

• Preheat oven to 350°F.
• Combine oregano, garlic powder, onion powder, salt, pepper and egg, add turkey and mix well. Press into a greased loaf pan. Bake for 60 minutes or until done. Let cool completely. I place it in the fridge for an hour or so.
• Meanwhile, stir your yogurt, sour cream, cucumber, garlic cloves, vinegar and dill together, and set in fridge until loaf is done.
• Once your meatloaf is cool, slice thinly and lay pieces on a plate for reheating. Place in microwave and heat until warm.
• This is how we like them: Smear some tzatziki over the whole pita. Lay down lettuce to cover, add meat, then tomato and onion on top.

TOFU GYROS

Steps:

• Note: You can make the tofu strips chewier by freezing the tofu overnight and letting it thaw in the fridge. Be warned, thawing takes a couple of days. It will be different but definitely yummy either way.
• Cut the tofu into 8 slices. Lay on a clean dishtowel and fold the other half of the towel over top, pressing gently to extract excess moisture. Then cut each slice in half lengthwise.
• Mix the marinade ingredients (tamari to garlic) together.
• Spread the tofu in a wide, shallow container and pour the marinade over. Use a fork to flip the slices around till all are evenly coated. They will soak up most of the marinade. Let sit, covered in the fridge, at least one hour or overnight.
• To make the cucumber sauce, combine all ingredients in a food processor and process until fairly smooth, but still chunky. Adjust salt and pepper. Refrigerate.
• A few minutes before serving, heat a large non-stick skillet over medium. When hot, add the tofu strips, letting them get golden-brown before turning. This doesn't take very long!
• To serve: place 2 or 3 tofu strips across the middle of a pita, top with salad fixings, and add cucumber sauce to taste. Fold pita in half around the filling, pick up and eat like a taco!
• Bon Appetit!