Greek Chicken Gyro

No ratings yet
Print Pin
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 1284kcal

Ingredients

For the Chicken

  • 8 oz Chicken breast boneless skinless
  • 1/2 TBSP Extra-virgin olive oil
  • 1/2 TBSP Lemon juice
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Ground cumin
  • 1 clove Garlic minced
  • 1/4 tsp Ground turmeric
  • 1/4 tsp Ground coriander
  • 1/2 tsp Kosher salt
  • 1/4 tsp Black pepper
  • 1/4 tsp Onion powder
  • 1/8 tsp Ground cinnamon
  • 1/8 tsp Red pepper flakes to taste

Tzatziki Sauce

  • 1 clove Garlic
  • 1 cup Cucumber chopped or grated
  • 1/4 tsp Fresh dill
  • 1/2 cup Greek yogurt
  • 1/2 tsp Lemon juice
  • Salt to taste
  • Black pepper to taste

For Serving

  • 2 Pita bread
  • 3/4 cup Romaine lettuce shredded
  • 1/4 cup Red onion thinly sliced
  • 4 Grape tomatoes quartered
  • 1/4 cup Kalamata olives
  • 2 TBSP Feta cheese crumbled

Carrots and Hummus

  • 1 cup Carrots peeled and cut into sticks, or baby carrots
  • 1/2 cup Hummus

Peach Chia Fresca

  • 1 TBSP Fresh ginger grated
  • 8 oz Peach juice
  • 12 oz Water
  • 2 TBSP Maple syrup or honey (your choice)
  • 1/2 tsp Chia seeds
  • pinch Salt
  • Fresh mint for garnish
US Customary - Metric

Instructions

  • In a medium bowl, mix together the olive oil, lemon juice, smoked paprika, cumin, garlic, turmeric, coriander, salt, pepper, onion powder, cinnamon, and red pepper flakes. Add the chicken breast and coat evenly. Let it marinate for 20 minutes.
  • Prep all ingredients per the instructions above.
  • To make the tzatziki sauce, combine garlic, cucumber, dill, Greek yogurt, lemon juice, salt, and pepper in a blender. Blend until smooth. Taste and adjust seasoning if needed. Refrigerate until ready to use.
  • Heat a grill pan or griddle over medium heat.
  • Remove the chicken from the marinade and let excess liquid drip off. Grill on each side to an internal temperature of 165°F / 74°C. Transfer the chicken to a plate and let it rest for a few minutes before slicing into bite-sized pieces.
  • Warm the pita bread for about 30 seconds on each side in the grill pan until soft and slightly toasted.
  • Assemble each gyro by layering romaine lettuce, grilled chicken, red onion, grape tomatoes, kalamata olives, feta cheese, and a generous spoonful of tzatziki sauce inside the warm pita.
  • Make the peach ginger chia fresca: combine all the ingredients together. Let sit for 5 minutes to allow the chia seeds to expand, then stir again.
  • Serve the gyro alongside carrots, hummus, and peach ginger chia fresca.

Nutrition

Calories: 1284kcal | Carbohydrates: 143g | Protein: 88g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.04g | Cholesterol: 180mg | Sodium: 3572mg | Potassium: 2567mg | Fiber: 20g | Sugar: 40g | Vitamin A: 26089IU | Vitamin C: 35mg | Calcium: 642mg | Iron: 9mg

Greek Chicken Gyro

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 1284 kcal

Ingredients
 
 

For the Chicken

  • 8 oz Chicken breast boneless skinless
  • 1/2 TBSP Extra-virgin olive oil
  • 1/2 TBSP Lemon juice
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Ground cumin
  • 1 clove Garlic minced
  • 1/4 tsp Ground turmeric
  • 1/4 tsp Ground coriander
  • 1/2 tsp Kosher salt
  • 1/4 tsp Black pepper
  • 1/4 tsp Onion powder
  • 1/8 tsp Ground cinnamon
  • 1/8 tsp Red pepper flakes to taste

Tzatziki Sauce

  • 1 clove Garlic
  • 1 cup Cucumber chopped or grated
  • 1/4 tsp Fresh dill
  • 1/2 cup Greek yogurt
  • 1/2 tsp Lemon juice
  • Salt to taste
  • Black pepper to taste

For Serving

  • 2 Pita bread
  • 3/4 cup Romaine lettuce shredded
  • 1/4 cup Red onion thinly sliced
  • 4 Grape tomatoes quartered
  • 1/4 cup Kalamata olives
  • 2 TBSP Feta cheese crumbled

Carrots and Hummus

  • 1 cup Carrots peeled and cut into sticks, or baby carrots
  • 1/2 cup Hummus

Peach Chia Fresca

  • 1 TBSP Fresh ginger grated
  • 8 oz Peach juice
  • 12 oz Water
  • 2 TBSP Maple syrup or honey (your choice)
  • 1/2 tsp Chia seeds
  • pinch Salt
  • Fresh mint for garnish

Instructions
 

  • In a medium bowl, mix together the olive oil, lemon juice, smoked paprika, cumin, garlic, turmeric, coriander, salt, pepper, onion powder, cinnamon, and red pepper flakes. Add the chicken breast and coat evenly. Let it marinate for 20 minutes.
  • Prep all ingredients per the instructions above.
  • To make the tzatziki sauce, combine garlic, cucumber, dill, Greek yogurt, lemon juice, salt, and pepper in a blender. Blend until smooth. Taste and adjust seasoning if needed. Refrigerate until ready to use.
  • Heat a grill pan or griddle over medium heat.
  • Remove the chicken from the marinade and let excess liquid drip off. Grill on each side to an internal temperature of 165°F / 74°C. Transfer the chicken to a plate and let it rest for a few minutes before slicing into bite-sized pieces.
  • Warm the pita bread for about 30 seconds on each side in the grill pan until soft and slightly toasted.
  • Assemble each gyro by layering romaine lettuce, grilled chicken, red onion, grape tomatoes, kalamata olives, feta cheese, and a generous spoonful of tzatziki sauce inside the warm pita.
  • Make the peach ginger chia fresca: combine all the ingredients together. Let sit for 5 minutes to allow the chia seeds to expand, then stir again.
  • Serve the gyro alongside carrots, hummus, and peach ginger chia fresca.

Nutrition

Calories: 1284kcalCarbohydrates: 143gProtein: 88gFat: 41gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.04gCholesterol: 180mgSodium: 3572mgPotassium: 2567mgFiber: 20gSugar: 40gVitamin A: 26089IUVitamin C: 35mgCalcium: 642mgIron: 9mg
Tried this recipe?Let us know how it was!