Nothing compliments a Greek salad more than a delicious gyro. I love this scrumptious chicken marinade. I was a bit disappointed when I asked my husband to pop the chicken on the BBQ/grill shortly before dinner and he informed me we were out of propane. Yikes! I ended up broiling them in the oven and they were still very good, but the grill would have been awesome….next time, I guess.
Gyros with Greek Chicken
I found this recipe on Cooking Classy and it both looked and sounded delicous. I generally follow a recipe closely the first time around and then “tweak” it, if necessary. This marinade recipe was quite different than any I had tried before and so I really didn’t change a thing. Now, after having made it once, I feel there is no need to. It was very good as is.
- 2 lbs. boneless, skinless chicken breasts
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice (I used freshly squeezed)
- 3 tablespoons plain Greek yogurt
- 1 tablespoon red wine vinegar
- 1/3 cup chopped red onion
- 2 cloves fresh garlic
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon coriander
- salt and freshly ground black pepper, to taste
- Place the marinade ingredients in a bowl. Whisk to blend. Place chicken in a ziploc bag. Pour marinade over the chicken and seal the bag while pressing out excess air. Transfer to the refrigerator and marinate for 2 to 4 hours. Remove the bag from the fridge 30 minutes before grilling. Allow to rest at room temperature (in marinade) for the last 30 minutes of marinating time.
- Brush the grill grates lightly with oil and preheat the grill over a moderately high heat. Once hot, add chicken and grill until cooked through (165 degrees). Rotate once half way through cooking. Remove from the BBQ and transfer to a plate. Brush the chicken lightly with olive oil and then cover with foil. Allow to rest for 10 minutes before slicing into strips.
- Assemble the gyros by laying chicken across the centre of a flatbread and then layering the toppings. Wrap it up and serve. You can serve it with extra Tzatziki sauce, if you wish.
- 6-8 Greek Pita Flatbread
- Tzatziki Sauce
- diced Roma tomatoes
- peeled and diced cucumbers
- chopped Romaine lettuce
- diced red onions
- feta cheese
- fresh cilantro
- Kalamata olives (optional)
I have to admit, by the time dinner was ready we were in a mad scramble to pick-up Eden from volleyball practise and get Shay to his hockey try-outs. I can’t wait to make these gyros again, on a day when we can slow down and enjoy them in a fashion that doesn’t cause me indigestion. They were really delicious, but I had to gobble dinner down so fast that the enjoyment was lost in the tummy ache that followed. Ugh.
Stay tuned in for the delicious homemade Tzatkiki Sauce recipe that will be up later this week.
One thought on “Going Greek! Part 2”
This whole meal sounds delicious. I love to try new recipes and meals – I eat everything (allergic to dairy and soy) but Uncle Al is way more picky. He doesn’t like change, and he likes gravy.