Easy, make-ahead chicken gyros! You can marinate the chicken ahead of time and whip up your homemade tzatziki too! So fast, so good!
Greek Chicken Gyros
Easy, make-ahead chicken gyros! You can marinate the chicken ahead of time and whip up your homemade tzatziki too! So fast, so good!
Ingredients:
- 2 pounds chicken tenderloins
- 1 1/2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Kosher salt and freshly ground black pepper, to taste
- 6-8 pita flatbreads
- 2 cups shredded romaine
- 2 Roma tomatoes, thinly sliced
- 1 red onion, thinly sliced
For the tzatziki sauce
- 3/4 cup Greek yogurt
- 1/2 cup grated English cucumber, squeezed dry
- 2 tablespoons chopped fresh dill
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper, to taste
Directions:
- To make the tzatziki sauce, combine Greek yogurt, cucumber, dill, lemon juice, lemon zest and garlic; season with salt and pepper, to taste. Set aside in the refrigerator until ready to serve.
- In a gallon size Ziploc bag, combine chicken, olive oil, lemon juice, garlic, oregano, thyme, paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Marinate for at least 2 hours, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
- Preheat grill to medium heat. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 8 minutes.
- To serve, warm pitas on the grill, about 1-2 minutes per side. Halve pitas, and fill with chicken, romaine lettuce, tomatoes, red onion and tzatziki sauce.
- Serve immediately.
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