GROUND BEEF GYROS
If your family likes gyros as much as mine, they'll love this easy version that's made with ground beef instead of lamb. I found the recipe in a newspaper and adapted it to fit our tastes. They're very much like the ones served at a local restaurant. A cucumber yogurt sauce adds an authentic finishing touch. -Ruth Stahl, Shepherd, Montana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first 5 ingredients. Chill. In a large bowl, combine seasonings; crumble beef over mixture and mix lightly but thoroughly. Shape into 4 patties. , Grill, covered, over medium heat or broil 4 in. from the heat for 6-7 minutes on each side or until a thermometer reads 160°. Cut patties into thin slices; stuff into pita halves. Add lettuce, tomato and onion. Serve with the yogurt sauce.
Nutrition Facts : Calories 357 calories, Fat 16g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 257mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.
BIG BARBECUE CHICKEN KEBAB
Barbecuing for more than four people? Prepare a large chicken kebab to carve, then the cooking is done in one go - and you can enjoy the party
Provided by Barney Desmazery
Categories Dinner
Time 1h40m
Number Of Ingredients 15
Steps:
- First, whisk all the marinade ingredients together with 1 tsp salt in a large bowl or, better still, a large plastic container that has a lid. Open out each chicken thigh, cover with a piece of baking parchment and flatten it with your hand, then lift off the paper and cut the thigh in half. Tip into the marinade and mix so it's completely coated. Cover, chill and marinate for at least 1 hr or up to 24 hrs - the longer, the better.
- Thread all the chicken onto two skewers so that both skewers go through each piece of meat, packing down tightly as you go to make a compact kebab (see tip, below).
- Light a lidded barbecue, and let the flames die down. Once the coals have turned ashen, pile them up on one side with a single layer of coals scattered around the other side. Lay the chicken kebab on the side of the barbecue with only a few coals underneath. Put the lid down and cook for 45 mins, turning every 15 mins. To finish, lift the lid and roll the kebab over to the hotter side to char the meat, turning it every few minutes until well browned and cooked through. Prise the chicken pieces apart in the centre to check they're cooked, or use a digital cooking thermometer - it should read 70C or more. Leave to rest for 5-10 mins while you cook the pittas (see recipe, opposite). Bring the kebab to the table and carve into thin slices with a serrated knife. Pile the carved meat into the warm pittas, then the sliced red onions and tomatoes, chips and tzatziki (see our recipes, below).
Nutrition Facts : Calories 368 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 1.2 milligram of sodium
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
More about "fast fannies gyro recipes"
GREEK CHICKEN GYROS RECIPE | RECIPETIN EATS
From recipetineats.com
5/5 (369)Total Time 26 minsCategory Dinner, Entertaining, Grilling, LunchCalories 642 per serving
- Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.
- Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
- Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.
HOMEMADE GREEK GYROS WITH TZATZIKI SAUCE RECIPE
From christinascucina.com
4.8/5 (317)Total Time 1 hr 35 minsCategory Main CoursesCalories 343 per serving
- Run the onion in a food processor for about 15 seconds. Place the onion in the center of a kitchen towel and squeeze out the juice and return to the food processor.
- Add the meat, garlic, spices, salt and pepper to the onion, and process. Do so until it looks like a fine paste, about a minute. Place the mixture in a loaf pan and press evenly.
- Bake in a water bath (place loaf pan inside another pan filled with water) at 325°F (165°C) for about an hour or more until temperature reaches 165-170°F (75°C.)
EASY CHICKEN GYRO RECIPE (WITH TZATZIKI SAUCE)
From foodiecrush.com
4.4/5 (70)Category Main CourseCuisine GreekCalories 411 per serving
- 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.
20-MINUTE GREEK GYROS WITH TZATZIKI SAUCE RECIPE - LITTLE …
From littlespicejar.com
4.8/5 (18)Category 30 Minute MealsServings 4Total Time 20 mins
- In a large bowl combine the ground lamb, beef, garlic, all spice powder, onions, salt, and pepper. Mix to combine. Shape the meat into 12 small patties. Alternately, you could just shape them into 4-5 larger ones. Set aside.
- In a small bowl, combine the ingredients for the tzatziki sauce. Add salt and pepper to taste. Set aside for serving.
- In a large skillet, heat 1 tablespoon of oil and fry the patties for 3-4 minutes (smaller) and 6 minutes (larger) or until they are cooked to desired doneness.
- to serve: Warm the pita bread, layer with meat patties, sliced onions, tomatoes, and lettuce. Top with tzatziki sauce and serve immediately.
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