Best Easy Chicken Gyro Recipes

CHICKEN GYROS

Chicken Gyros image

This yummy chicken gyro recipe is a cinch to prepare. Just take tender chicken, coat it in a creamy cucumber-yogurt sauce, then tuck it into pita pockets. Some folks like lettuce and diced tomato on top. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1/4 cup lemon juice
2 tablespoons olive oil
3/4 teaspoon minced garlic, divided
1/2 teaspoon ground mustard
1/2 teaspoon dried oregano
1/2 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1/2 cup chopped peeled cucumber
1/3 cup plain yogurt
1/4 teaspoon dill weed
2 whole pita breads
1/2 small red onion, thinly sliced

Steps:

In a large resealable plastic bag, combine the lemon juice, oil, 1/2 teaspoon garlic, mustard and oregano; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. In a small bowl, combine the cucumber, yogurt, dill and remaining garlic; cover and refrigerate until serving. , Drain and discard marinade. In a large nonstick skillet, cook and stir the chicken for 7-8 minutes or until no longer pink. Spoon onto pita breads. Top with yogurt mixture and onion; fold in half.

Nutrition Facts : Calories 367 calories, Fat 9g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 397mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

EASY OVEN-ROASTED CHICKEN GYROS

Easy Oven-Roasted Chicken Gyros image

This meat is so tender, juicy, and full of flavor. The warm richness of the chicken is balanced perfectly next to the cold, tangy tzatziki and fresh crunchy veggies. This tastes super close to authentic Greek street food and is a fun way to entertain with an affordable and impressive meal.

Provided by Nicolemcmom

Categories Gyros

Time 5h30m

Yield 6

Number Of Ingredients 21

Ingredients

1 cup Greek yogurt
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon red wine vinegar
3 cloves garlic, minced
2 teaspoons kosher salt
1 ½ teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon dried oregano
½ teaspoon crushed red pepper
¼ teaspoon ground cinnamon
2 ½ pounds boneless, skinless chicken thighs
1 large onion
2 8- to 10-inch wooden skewers
6 pita breads, warmed
½ cup tzatziki sauce
½ cup shredded lettuce, or to taste
½ cup diced tomato, or to taste
¼ cup diced red onion, or to taste

Steps:

Combine Greek yogurt, olive oil, lemon juice, vinegar, garlic, salt, paprika, black pepper, cumin, coriander, oregano, red pepper, and cinnamon in a medium bowl and stir until well combined. Pound chicken thighs evenly to about 1/2 inch in thickness. Coat all chicken well in marinade, cover, and refrigerate at least 4 hours or overnight.
Preheat the oven to 375 degrees F (190 degrees C).
Cut ends off onion and cut onion in half horizontally. Place onion halves next to each other on a parchment or foil-lined rimmed baking sheet. Insert one skewer into each onion half, standing up vertically. Remove chicken from marinade, allowing excess to drip off, and thread each piece of chicken over the two skewers to form a large stack.
Bake in the preheated oven until evenly browned and cooked through, about 1 hour, rotating halfway through. Allow meat to rest for 10 minutes before slicing.
Serve sliced chicken in a warm pita topped with tzatziki sauce, lettuce, tomato, and red onion.

Nutrition Facts : Calories 530.9 calories, Carbohydrate 35.2 g, Cholesterol 164.5 mg, Fat 37.6 g, Fiber 2.3 g, Protein 45.1 g, SaturatedFat 5 g, Sodium 1111.4 mg