Chicken gyros
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Chicken gyros calories by ingredient
Introduction
Delicious chicken gyros using authentic souvlaki marinade and Tzatziki sauce.You can slice the chicken into strips before or after cooking, I did it before and it was fine, I just had to use foil on the grill.
The greek seasoning it calls for can be found at a grocery store, I used McCormick's gourmet seasoning blend of Greek seasoning.
The nutritional info does seem high but I included all the ingredients when I calculated it. You won't use that much tzatziki sauce and the marinade will be discarded after marinading. Delicious chicken gyros using authentic souvlaki marinade and Tzatziki sauce.
You can slice the chicken into strips before or after cooking, I did it before and it was fine, I just had to use foil on the grill.
The greek seasoning it calls for can be found at a grocery store, I used McCormick's gourmet seasoning blend of Greek seasoning.
The nutritional info does seem high but I included all the ingredients when I calculated it. You won't use that much tzatziki sauce and the marinade will be discarded after marinading.
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 free
1/4 cup sour cream, reduced fat
1 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
Directions
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.
