Chicken Gyros (w/ baked Greek fries & tzaziki sauce)

The Starting Lineup

Marinade

  • 1 package chicken tenders, or breasts cut into strips
  • 5 Tbsp EVOO, divided (3:2)
  • 3 tsp red wine vinegar
  • 1 Tbsp dried oregano
  • 1 Tbsp onion powder
  • 1 tsp kosher salt
  • 1 tsp fresh ground black pepper 
  • 1 tsp dried thyme
  • 1/2 tsp coriander
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • Juice of 1 lemon  

Garnish

Side Dish

In a large ziplock bag, combine all of the marinade ingredients (zip up and give a good shake)..*Remember to just use 3 Tbsp of the extra virgin olive oil.  The remaining 2 Tbsp’s will be for cooking the chicken. 

 Now add the chicken into the bag of Greek flavored marinade.  Again, zip tight and place the filled bag into a large bowl, etc to catch any possible mishaps (you do NOT want this bag to accidentally break in the fridge..lots of cleaning!). Place in the refridgerator and let marinate for 1-3 hours (take out of the refridgerator 30 minutes prior to cooking/grilling. 

 In the meantime, do what you please, but I suggest prepping your veggies.  I.e. Slicing the onions, crumbling the feta, preparing your flat bread (unless bought). 

 After time is up, have either your grill ready to go or a hot pan/grill pan…what have you (even baked or broiled).  Cook the chicken until no longer pink, transfer to a plate and let rest for 5 minutes. 

 It’s finally assembly time!  Aka, the BEST time!  Place a few cooked chicken strips onto a warmed flatbread/pita pocket, next add on your desired toppings and serve with a drizzle of tzaziki sauce and a yummy side!  Enjoy! 

 


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