Easy Chicken Gyro Recipes
Ingredients
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1 (16 ounce) container Greek yogurt
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1 cucumber, peeled and coarsely chopped
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1 1/2 teaspoons dried dill weed
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2 cloves garlic, minced
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1 teaspoon distilled white vinegar
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1 teaspoon lemon juice
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1 tablespoon extra-virgin olive oil
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salt and ground black pepper to taste
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4 cloves garlic, minced
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lemon, juiced
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2 teaspoons red wine vinegar
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2 tablespoons extra-virgin olive oil
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1 tablespoon dried oregano
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1 1/4 pounds skinless, boneless chicken breast halves - cut into strips
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6 (6 inch) pita bread rounds
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1 teaspoon olive oil
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1 tomato, diced
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1 red onion, thinly sliced
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1/2 head iceberg lettuce, chopped
Directions
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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.
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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.
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Stir in chicken strips and toss to evenly coat.
Cover the bowl with plastic wrap and marinate in the refrigerator for 1
hour.
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Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
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Remove chicken from the marinade and shake off
excess. Discard the remaining marinade. Place chicken on a large baking
sheet.
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Broil the chicken in the preheated oven until
lightly browned and no longer pink in the center, 2 to 4 minutes per
side.
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Transfer cooked chicken to a plate and allow to rest for 5 minutes.
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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.
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Serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onion, and lettuce.
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