Chicken Gyros
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. Dovetailing Tip: Use the chicken you cooked on day 2 for todayís gyros.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 193
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 193
1/8 cup lemon juice
4 tablespoons olive oil
1 1/2 teaspoons minced garlic, divided
1 teaspoon ground mustard
1 teaspoon dried oregano
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 cup chopped peeled cucumbers
2/3 cup plain yogurt
1/2 teaspoon dill weed
4 whole pita breads
1 small red onion, thinly sliced
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. 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.
Source: tasteofhome.com
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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
