Chicken Gyro Recipe Easy

Broil in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side. Transfer cooked chicken to a plate and let rest for 5 minutes. While the chicken is resting, make the gyros: Heat a large nonstick skillet over medium heat. Cook each pita in the hot skillet until warm and soft, about 1 minute per side. Cover and refrigerate for 30 minutes or up to 3 days. Warm the pita bread in a toaster oven or in the microwave for 30 seconds. Spread some of the tzatzhiki sauce onto the warm pita bread with tomatoes, sliced red onion and 2 or 3 slices of chicken tenders. Fold the pitas and wrap in parchment paper or serve immediately.

1. First, make the marinade. Combine the Greek yogurt with garlic, spices, lemon juice and olive oil. Mix with a spoon or whisk to make sure all is well-combined. 2. Add chicken to the Greek yogurt marinade. Using a pair of tongs, toss chicken and make sure all the pieces are well-coated in the marinade. Add chicken to a large bowl or ziplock bag. Combine marinade ingredients and pour over chicken. Stir well to coat and marinate for 1-4 hours. Meanwhile, make the tzatziki sauce by combining all ingredients. Taste it and add more seasoning (lemon juice, garlic, salt, pepper or cumin)if needed. Refrigerate.

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Instructions. 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.

Set aside. In a shallow and wide container, or a gallon-size Ziploc bag, whisk (or shake) the marinade ingredients together: olive oil, lemon juice, red wine vinegar, dried oregano, minced garlic, salt and pepper. Place the chicken in the marinade, and toss the chicken around so it's covered.

Preheat oven to 350° F. Important: line a 9×5" loaf pan with parchment paper. Layer the chicken in the loaf pan and then press them down at the end. Bake for 1 hour or until the internal temperature reads 160° F. Remove your pan from the oven and let it rest for ten minutes. Next drain the juices carefully from the pan.

Directions. 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.

Preheat the oven to 250C. Use a cooking brush to oil the pita breads on both sides and season with salt and oregano. Place a large oven tray (upside down) at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes. Chicken gyro is usually served wrapped, like a sandwich.

Preheat oven to 400°F (200°C). Shred the cucumber, be sure to squeeze out any excess liquid. In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes. On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit.

Use tongs to transfer marinated chicken to a preheated cooking surface (grill or skillet) and cook for 5-6 minutes on each side over medium heat until cooked through. Arrange the pitas on a plate or clean surface. Assemble the pitas by filling pita bread with lettuce, chicken, cucumber salad, feta cheese, and tzatziki sauce.

Marinate the thighs in the refrigerator for at least 1 hour or overnight. Preheat the oven to 300 F. Line a large baking tray with parchment paper and evenly space the chicken on the tray. Bake.

Preheat the grill (or broiler if you're in the USA) to high. Place the shredded chicken in a bowl and add the oil, garlic, oregano, paprika, salt, pepper, lemon juice, red wine vinegar and honey. Toss it all together until the chicken is thoroughly coated. Transfer to a baking tray spread it out to an even layer.

How to make a Chicken Gyro. Combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl, whisk together. Add the chicken to the bowl and mix well to coat. Cover and refrigerate for 1-2 hours. Add a tablespoon of oil to a cast iron skillet or non stick skillet.

Place everything but the bread and sauce in the instant pot. Add the lid and set the valve to sealing. Set the pressure to 20 minutes. Do a quick release to release the pressure. Remover the lid. Slightly shred the chicken into chunks. Spoon the chicken the into the pita breads and spoon on the homemade sauce.

Place everything in the crock pot minus the pita bread and tzatziki sauce. Cover crock pot with lid and cook on low for 6 hours. Shred the chicken and stir in . Serve on pitas with the tzatziki sauce.

Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat. Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).

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.

Turn the heat to medium and cook the chicken for 3-4 minutes on one side, searing the chicken as it cooks, then flip and keep cooking until fully cooked. Let it rest. Let the cooked chicken rest on a cutting board for at least 5 minutes before slicing. Assemble the gyros. Warm up the pitas, then fill them with chicken, tzatziki, and the.

12 ounces shredded rotisserie chicken. Juice of 1 lemon. 6 pita, warmed. 9 grape tomatoes, halved. 1/2 of English cucumber, seeded and cut into small sticks. 1/2 cup thinly sliced red onion. 3/4 cups store-bought or homemade tzatziki sauce. 1/4 cup crumbled feta cheese. 2 teaspoon chopped fresh dill and/or mint.

Gather the ingredients. To make the meat mixture, thoroughly combine the ground lamb, salt, black pepper, cumin, nutmeg, oregano, garlic, red onion, and lemon juice in a mixing bowl. Divide into four equal portions and shape into oblong patties about 3-inch wide by 6-inch long by 1/2-inch thick.

Prepping the Chicken & the gyro Marinade. Chicken Gyro in the making. Tenderize the chicken thighs by pounding with a meat mallet & make it flat up to ½″ or 1 cm thick. Gather the marinade ingredients & grind the dry stuffs first (excluding the garlic, olive oil & lemon juice).

Get cooking. Preheat the oven to 130C / 260F and cook the chicken for three hours or until the internal temperature is 75C / 167 F when checked with a digital thermometer. The long slow cooking will keep the meat tender and softer so don't rush it!

How to Make Chicken Gyros. Place chicken in a large Ziploc bag (or a baking dish with a lid). Add the olive oil, lemon zest and juice, minced garlic, oregano, salt, pepper, and dried dill. Zip closed and toss to coat evenly. Place in the refrigerator and marinate for 30 minutes or up to an hour. Skewer meat: Place on preheated grill and cook.

Add butter and onions to crockpot. When butter is melted, stir onions around to coat in butter. Add chicken to the bottom of the crockpot, placing the pieces evenly over the onions. Add lemon zest, lemon juice, chicken broth, oregano, and salt and pepper. Cover and cook on high for approximately 2 hours or on low for 3-4 hours.

Add in the chopped chicken, and press the air out of the bag and seal tightly. Press the marinade around the chicken to coat. Place in the fridge to marinate at least 1 minutes or overnight. Prepare the tzatziki sauce . Grate the cucumber and drain through a cheesecloth, fine mesh sieve or using your hands.

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