CHICKEN GYROS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, large yellow onion, wooden skewer, greek yogurt, lemon juice, olive oil, kosher salt, garlic, coriander powder, paprika, ground cumin, cayenne pepper, cinnamon, black pepper, large cucumber, greek yogurt, garlic, lemon juice, fresh dill, fresh parsley, salt, pepper, pita breads, onion, tomato
Provided by Mike Price
Categories Dinner
Yield 8 servings
Number Of Ingredients 25
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!
Nutrition Facts : Calories 644 calories, Carbohydrate 51 grams, Fat 29 grams, Fiber 3 grams, Protein 44 grams, Sugar 18 grams
CHICKEN GYRO BOWLS
From Cooking Light. Remember with toasting quinoa you'll end up with a better end-product. See here: http://www.food.com/recipe/quinoa-toasted-16399
Provided by gailanng
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- To prepare pickles, combine 1/4 cup water, vinegar, and sugar in a medium microwave-safe bowl; microwave at HIGH 2 minutes or until boiling. Stir in onion. Remove from heat; let stand 20 minutes at room temperature. Drain.
- To prepare sauce, combine yogurt, tahini, juice, and 2 tablespoons water in a small bowl, stirring well with a whisk. Refrigerate until ready to use.
- To prepare bowls, combine quinoa and 1 teaspoon oil in a medium bowl; toss to coat. Add kale and 1/2 cup parsley. Toss to combine.
- Combine onion powder, garlic powder, oregano, cumin, salt, and pepper in a small bowl. Heat a large skillet over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Sprinkle chicken evenly with spice mixture; gently pat onto chicken (chicken will be heavily coated). Add chicken to pan; cook 4 minutes or until golden brown. Turn and cook 2 minutes or until done. Let stand 5 minutes. Thinly slice chicken.
- Preheat broiler to high.
- Arrange pita triangles in a single layer on a baking sheet; coat pita evenly with cooking spray. Broil 1 to 2 minutes on each side or until crisp.
- Place about 3/4 cup quinoa mixture in each of 4 bowls. Top each serving with 1/4 cup tomatoes, 1/4 cup cucumber, 2 tablespoons chickpeas, one-fourth of olives, one-fourth of cheese, one-fourth of pickled onion, and one-fourth of sliced chicken. Drizzle evenly with yogurt mixture. Top evenly with pita wedges. Sprinkle bowls evenly with remaining 1/4 cup parsley.
Nutrition Facts : Calories 371.8, Fat 12.9, SaturatedFat 3, Cholesterol 46.3, Sodium 727.4, Carbohydrate 42.6, Fiber 7.2, Sugar 5.2, Protein 22.7
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
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