Chicken Gyro Recipe Learn like a Pro: This Easy Chicken Gyros dish, which is inspired by Greek cuisine, makes use of a hack that enables you to obtain a great deal of flavor without the need to marinate the chicken. This hack allows you to obtain a great deal of flavor without the need to marinate the chicken. The amount of time required for preparation is around fifteen minutes.
Chicken Gyro Recipe Learn like a Pro
Ingredients
- meat from 1 whole rotisserie chicken roughly shredded
- 3 tbsp sunflower oil
- 2 cloves minced garlic
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp fresh lemon juice about the juice from half a lemon
- 1 tbsp red wine vinegar
- 1 tbsp honey
- 60 ml (1/4 cup) chicken stock
- 4 warmed Greek flatbreads
- 2 Romaine or little gem lettuce shredded
- ¼ cucumber chopped into small chunks
- 8 cherry tomatoes quartered
- ½ red onion sliced into thin slices
- 4 tbsp tzatziki try my homemade version
- ¼ tsp dried oregano
Instructions
Set the grill (or the broiler, if you’re in the United States) to a high temperature. A bowl should be used to combine the shredded chicken, oil, garlic, oregano, paprika, salt, pepper, lemon juice, red wine vinegar, and honey. The chicken should be placed in the bowl.
There are three tablespoons of sunflower oil, two cloves of minced garlic, one teaspoon of dried oregano, one teaspoon of paprika, one teaspoon of salt, one teaspoon of black pepper, one tablespoon of fresh lemon juice, one tablespoon of red wine vinegar, and one tablespoon of honey.
Combine everything and toss it until the chicken is completely covered in the mixture. Put it on a baking sheet and spread it out so that it is equally distributed. After positioning the food under the grill (or the broiler), grill it for three to four minutes, or until the edges begin to become crispy. Now, pour half of the chicken stock over the chicken, toss everything well, and place it back under the grill for another three to four minutes, or until the edges begin to become crispy.
60 milliliters, or one-fourth of a cup, of chicken stock. The process is repeated one more time, this time adding the remaining liquid to the chicken, tossing the chicken, and placing it back under the grill for an additional one to two minutes. This should be done until the chicken is juicy while also having some crispy parts in it.
Put the chicken to one side and turn off the grill on the other side. Place Greek flatbreads that have been warmed on plates. For garnish, sprinkle some shredded lettuce, slices of cucumber, diced tomatoes, and sliced red onion on top. Place the chicken on top of the lettuce in a line down the middle of the flatbreads, and then spoon it on top of the lettuce.
Four Greek flatbreads that have been reheated, two Romaine or mini gem lettuces, half a cucumber, eight cherry tomatoes, and half an onion. When you are ready to serve the flatbreads, spoon some tzatziki on top of them and sprinkle some dried oregano on top of them. Roll them up and wrap them with some foil or baking parchment. There are four tablespoons of tzatziki and half a teaspoon of dried oregano.
Also See:
Growing Succulents From Cuttings
Nutrition
- Calories: 543kcal
- Carbohydrates: 52g
- Protein: 45g
- Fat: 19g
- Saturated Fat: 3g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 11g
- Trans Fat: 1g
- Cholesterol: 114mg
- Sodium: 1662mg
- Potassium: 695mg
- Fiber: 7g
- Sugar: 8g
- Vitamin A: 1732IU
- Vitamin C: 12mg
- Calcium: 82mg
- Iron: 4mg
