Place the chicken on the baking pan and broil the chicken for 10 minutes until cooked through. Remove the chicken from the marinade, reserving the marinade. Line a large rimmed baking pan with foil. When you're ready to cook, preheat your broiler. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Mix together the yogurt, marinated and drained cucumber, garlic, white wine vinegar, dill, oregano, olive oil, salt and pepper to taste, and another drizzle of lemon juice. This helps get rid of extra water in the cucumbers that can make your sauce watery. Let sit in the fridge for about 30 minutes. Toss to combine, then put them in a wire mesh strainer over a small bowl. (Full fat or 2% work best, nonfat is a bit thin) Combine the cucumbers, lemon juice, and a pinch of salt. Next, the Tzatziki! First, pour any liquid off the surface of the Greek yogurt. (Or you can combine it all in a ziplock bag) Cover and refrigerate for about 1 hour or overnight. Add the chicken pieces to the bowl and mix well to coat. (I estimated about 3/4-1 tsp of salt) Whisk together until smooth. Olives (the original recipe has an olive tapenade recipe, if you like olives!)Ĭhicken first! Combine the garlic, lemon juice, red wine vinegar, olive oil, Greek yogurt, oregano, dill, and salt and pepper to taste in a medium bowl. Thinly sliced red onions, marinated in a few Tb balsamic vinegar and a pinch of sugar Quick question, since I don’t use dill often, do you think dried dill rather than fresh would be doable or, should I splurge the $2.50 for the fresh? I’m so glad I found you.Chicken Gyros (adapted from Half-Baked Harvest )ġ 1/2-2 pounds boneless chicken, trimmed cut into thick strips/chunks (we had 2-3 pieces per chicken breast)ġ6 ounces plain greek yogurt (I used the rest of that 2%)ġ/2 English cucumber or 1 regular cucumber, peeled and seeded and diced smallĢ-3 cloves garlic, pressed (or finely minced) I had some storebought tzatzki I needed to use up so I used that but, the next time I’ll be sure to get a cucumber and a larger container of Greek yogurt and some dill so I can make your easy (and I’m sure based on the reviews), killer tzatzki. Also, while not traditional, in addition to the tomato and red onion, I added some fresh baby spinach to my wrap (hey, you gotta get your veggies in however you can!!). Instead of pita or flatbread, I used spinach tortilla wraps because that’s what I had on hand and they served as a perfect vessle. I didn’t have white wine vinegar so I subbed with apple cider vinegar which worked really well. Thank you for swinging by Hungry Happens! If you decide to make this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! LOVE YOUR LIFE!Ībsolutely, off the chart delicious! It takes no time to throw these together and stick them in the fridge (I marinated them for 24 hours to let the chicken really absorb the wonderful flavors and give the Greek yogurt time to work its magic tenderizing the chicken). The flavor will still be there and your gyro will come together beautifully with all the yummy toppings. Another popular meat for souvlakia and gyros is pork.įeel free to use this marinade and grill your chicken or cook it in a skillet. Gyros are Greece’s most popular street food for good reason – they wrap up and in your hand with the freshest tomatoes and onions, warm pita and lots of tsatziki sauce. I have not tried chicken breasts with this method but could see it working. What an absolute perfect way to keep your chicken super juicy. I learned to cook the meat this way via a Chicken Shwarma recipe I started making in 2020. The thing that sets this recipe apart from all others is the method of cooking the chicken. □□ Chicken Gyros □ juicy chicken is a MUST!! Will post measurements below□□ #gyros #chicken #foodies #fyp #GetCrocd ♬ original sound – Stella Drivas
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