Tag Archives: gyro

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! 

 


Easy Tzatziki Sauce

This sauce has an unbelievably bright and fresh taste to it!  That mix of Greek yogurt, fresh lemon juice and cucumber will wake any flavors up!  

I like to serve this sauce alongside gyros and as a dip to my Greek fries..simple and delicious!

The Starting Lineup

  • 1 cup Greek yogurt
  • 1/2 large cucumber, seeded and finely diced
  • 1 tsp dill, to taste (fresh is best, but dried in a pinch)
  • 1 Tbsp fresh lemon juice, to taste
  • 1 tsp garlic, minced
  • 1 tsp EVOO 
  • Pinch each of kosher salt and fresh ground pepper   

Start this easy Greek staple by rinsing and then cutting your cucumber in half lengthwise *You’re welcome to peel the skin, but I like a bit of bright green and texture to it.  Next, remove all the seeds with a spoon by simple scraping them out.  This part is easy … like the entire recipe actually. 

Finally, finely dice the cucumber (teeny tiny pieces) and place onto a paper towel *This will help absorb the extra water from the vegetable.  I even (literally) squeeze out as much moisture as I can so that the sauce isn’t too thin.  Now, mince the garlic and get the dill and lemon ready. 

 In a small bowl, combine all of the above ingredients and give it a good stir.  Cover the bowl with Saran Wrap and let chill in your refridgerator so that the flavors meld together (about an hour).  Meanwhile you can start dinner… Enjoy! 

 

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