Chicken gyros
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Souvlaki Marinade: 3/4 cup Newman's own lighten up light balsamic vinaigrette salad dressing 3 tablespoons lemon juice 1 tablespoon dried oregano 1/2 teaspoon freshly ground black pepper 4 skinless, boneless chicken breast halves Tzatziki Sauce (cucumber sauce): 1/2 cup seeded, shredded cucumber 1 teaspoon kosher salt 1 cup plain yogurt, fat free1/4 cup sour cream, reduced fat1 tablespoon lemon juice 1/2 tablespoon rice vinegar 1 teaspoon olive oil 1 clove garlic, minced 1 tablespoon chopped fresh dill 1/2 teaspoon Greek seasoning kosher salt to taste freshly ground black pepper to taste 4 large pita bread rounds 1 cup crumbled feta cheese lettuce, tomatoes, and any other veggie toppings
1. In a small bowl, mix the balsamic vinaigrette, lemon juice, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
(the next step you can make ahead of time and store in refridgerator)
2. Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
3. Preheat outdoor grill on high.
4. Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
5. Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning.
6. Stuff pita pockets with chicken and toppings to serve.
Number of Servings: 4
Recipe submitted by SparkPeople user COOP1578.
(the next step you can make ahead of time and store in refridgerator)
2. Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
3. Preheat outdoor grill on high.
4. Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
5. Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning.
6. Stuff pita pockets with chicken and toppings to serve.
Number of Servings: 4
Recipe submitted by SparkPeople user COOP1578.
Nutritional Info Amount Per Serving
- Calories: 497.2
- Total Fat: 18.8 g
- Cholesterol: 89.8 mg
- Sodium: 2,135.7 mg
- Total Carbs: 45.6 g
- Dietary Fiber: 1.5 g
- Protein: 34.6 g