I always love a new cooking adventure! This time, I’m traveling to Greece, figuratively, of course! I enjoy gyros from our local Greek food establishment and figured I’d give it a whirl! These Chicken Gyros are a complete meal, in one bite! With my Herbed Flatbread, Tzatziki Sauce, Greek marinated chicken along with a cucumber and tomato salad garnish, each mouthful is a satisfying flavor party! I will be honest to say I prepped the ingredients separately on their own then I was able to piece everything together once the chicken was done to serve it up without a fuss!
The Marinade:
Combine the marinade ingredients. Pour it over the chicken of choice in a Ziploc bag and seal. Massage the marinade into the chicken and refrigerate for at least 4 hours.
Bake or grill the chicken to an internal temperature of 165 degrees. Allow it to rest for a few minutes before slicing into strips.
Greek Cucumber and Tomato Salad:
Prep the salad by slicing the English cucumber into thin slices. Stack a few together, then quarter them; cut enough to measure about 2 cups. Quarter the grape tomatoes and measure out about 1 cup. Finely dice around a half cup of red onion. Whisk together the red wine vinegar, salt, pepper and chopped herbs. Toss gently with the chopped veggies and chill.
Put it together!
Set up your spread for easy assembly. Place your flatbread or Naan bread on a strip of parchment paper with foil underneath as shown.
Spread a generous amount of Tzatziki Sauace, or less if you desire, in the center of the flatbread. Top with some chicken slices followed by the veggie garnish.
Fold your Chicken Gyro up into a cone shape and wrap the bottom with the parchment paper and foil wraps to help seal the bottom and prevent all that goodness from fallng out. You don’t want to miss a single bit of this flavorful meal in a wrap!
Chicken Gyros
Ingredients
- 1-1/2 lb chicken breasts or thighs
- 1/2 t Kosher salt
- 1/4 t black pepper, freshly ground
Marinade:
- 1/4 c plain Greek yogurt
- 1-1/2 t minced garllic
- 2 T fresh lemon juice
- 2 t red wine vinegar
- 2 T extra virgin olive oil
- 1 t smoked paprika
- 1 t groung coriander
- 1 T dried oregano
- 1 t cumin
Cucumber Salad
- 2 c English cucumber, cut into 1/4" slices, then diced
- 1 c grape tomatoes, quartered
- 1/2 c red onion, finely diced
- 1 T flat leaf (Italian) parsley, chopped
- 1 T red wine vinegar
- 1/4 t Kosher salt
- 1/4 t black pepper, freshly ground
- 1 T fresh Greek oregano finely chopped May substitute 1 t. dried oregano
Instructions
- Rinse off and pat dry the chicken of choice. Season with the salt and pepper. Place them in a Ziploc bag.
Marinade
- Whisk together the ingredients for the marinade and pour over the chicken in the Ziploc bag. Seal and massage marinade into the chicken then refrigerate for at least 4 hours.
Cucumber and Tomato Salad
- Thinly slice cucumbers then quarter them in stacks. Measure at least 2 cups.
- Slice grape tomatoes into quarters or thin slices to measure about 1 cup.
- Finely dice the red onion to measure about 1/2 cup.
- Whisk together the remaining ingredients and toss with the veggies. Chill for a couple of hours.
Assembly
- Place your flatbread or Naan bread onto a strip of parchment and foil which will be used to wrap the bottom up.
- Smooth desired amount of Tzatziki Sauce down the center of the flatbread.
- Layer chicken strips onto Tzatziki Sauce followed by cucumber and tomato salad.
- Fold sides to form a cone shape; wrap parchment and foil around the bottom to help seal in all the goodness.
- Enjoy each bite.
