April 2, 2011


I'm not a big fan of lamb, so this chicken gyro makes a great substitute and is a bit healthier.
This Greek salad will go great with your chicken gyro or can be served alone with chicken on it and grilled pita on the side.

Ingredients for gyro:
  • 2 tablespoons olive oil
  • 1/4 cup lemon juice
  • 1 1/4 teaspoon minced garlic, divided
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon dried oregano
  • 1/2 pound boneless skinless chicken breasts, cut into 1/2-inch strips
  • 1/2 cup chopped peeled cucumber
  • 1/3 cup plain yogurt
  • 1/2 teaspoon dill weed
  • 2 whole wheat pita breads
  • 1/2 small red onion, thinly sliced (optional)
Directions for gyro:

In a resealable plastic bag, combine the olive oil, lemon juice, 1 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, saute the chicken for 7-8 minutes or until juices run clear. Lightly brush each pita with olive oil on one side and using a grill pan brown the outside of the pita.  Spoon chicken onto each pita bread. Top with yogurt mixture and onion; fold in half.

Ingredients for salad:
  • romaine lettuce, chopped
  • grape tomatoes or whole tomato, chopped
  • seedless cucumber, chopped
  • canned chickpeas, rinsed and drained
  • kalamata olives, pitted
  • whole pepperoncinis
  • canned sliced pickled beets, quartered
  • thinly sliced red onion, optional
  • crumbled feta cheese
  • your favorite Greek dressing

Assemble all ingredients and top with dressing when ready to serve.

Click here for a printable version of this recipe from Culinary Collage.

1 comment:

Restaurants in Brighton said...

The filling looks really colorful & fresh. I recently tried out the Pita bread or the pocket bread. I will try out the Greek salad with the pita bread. Cheers !

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