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By Carlee LaRue

Greek Chicken Gyros

Name: Greek Chicken Gyros
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Greek
Ingredients: 2 lbs boneless (, skinless chicken breasts); 1/4 cup extra virgin olive oil (, plus more for brushing); 1/4 cup lemon juice; 3 Tbsp plain Greek yogurt; 1 Tbsp red wine vinegar; 1/3 cup chopped red onion; 2 cloves garlic; 1 1/2 tsp dried oregano; 1 tsp dried thyme; 1/2 tsp coriander; Salt and freshly ground black pepper (, to taste); 1 medium cucumber (, peeled, seeded and chopped into chunks*); 1 tsp salt (, plus more to taste); 1 cup plain Greek yogurt ((I used fat free) ); 1 clove garlic (, finely minced); 1 Tbsp fresh lemon juice; 1 Tbsp extra virgin olive oil; 1 tsp red wine vinegar; 1 Tbsp chopped fresh parsley; 1 Tbsp chopped fresh dill ((or use 1 tsp dried) ); Freshly ground black pepper; 6 - 8 Greek Pita Flatbread (, homemade or store-bought (recipe in separate recipe card below)); Diced Roma tomatoes (, peeled and diced cucumbers, chopped Romaine lettuce, diced red onions, feta cheese, cilantro and Kalamata olives (olives optional))

9 steps

Prep:30minCook:10min

The ultimate chicken gryo recipe! These are packed with flavor and all made from scratch. Dinner doesn't get better than this!

Updated at: Thu, 17 Aug 2023 12:08:59 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories505.6 kcal (25%)

Total Fat17.8 g (25%)

Carbs39.9 g (15%)

Sugars3.7 g (4%)

Protein44.4 g (89%)

Sodium923.1 mg (46%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

In a mixing bowl, whisk together olive oil, lemon juice, Greek yogurt, red wine vinegar, chopped red onion, garlic, oregano, thyme, coriander and season with salt and freshly ground black pepper to taste.

Step 2

Place chicken in a gallon ziploc bag, pour marinade over chicken, seal bag while pressing out excess air and transfer to refrigerator to marinate 2 - 4 hours. Remove chicken during the last 30 minutes of marinating to rest at room temperature before grilling (leave in marinade).

Step 3

Brush grill grates lightly with oil and preheat grill over moderately high heat. Once hot, add chicken and grill until cooked through (internal temperature should register 165 degrees F on an instant read thermometer), rotating once halfway through cooking.

Step 4

Remove from grill transfer to plate and brush chicken lightly with olive oil then cover with foil and allow to rest 10 minutes. Dice into strips.

Step 5

Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature.

Step 6

Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers in food processor and pulse to chop to desired size.

Step 7

Add in Greek yogurt, garlic, lemon juice, olive oil, red wine vinegar, parsley, and dill and season with salt and pepper to taste.

Step 8

Pulse to blend (or if you want it chunky you can simply stir the other ingredients in using a bowl and spoon so the cucumbers are chopped up more). Store in refrigerator in an airtight container up to 3 days.

Step 9

Layer chicken in a row along center of pita, top with lettuce, tomatoes, cucumbers, Kalamata olives, red onion, feta, cilantro and tzatziki sauce. Wrap and serve.

View on cookingclassy.com

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