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Chicken Gyros Recipe
Chicken Gyros Recipe photo by Taste of Home

Chicken Gyros Recipe

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Shared by our Test Kitchen, these yummy Greek specialties are a cinch to prepare at home. Just take tender chicken, coat it in a creamy cucumber-yogurt sauce, then tuck it into pita pockets. Some folks like lettuce and diced tomato on top.
TOTAL TIME: Prep: 20 min. + marinating Cook: 10 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. + marinating Cook: 10 min.
MAKES: 2 servings

Ingredients

  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 3/4 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
  • 1/4 teaspoon dill weed
  • 2 whole pita breads
  • 1/2 small red onion, thinly sliced

Nutritional Facts

1 gyro equals 367 calories, 9 g fat (2 g saturated fat), 68 mg cholesterol, 397 mg sodium, 39 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 fat.

Directions

  1. In a large resealable plastic bag, combine the lemon juice, oil, 1/2 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.
  2. Drain and discard marinade. In a large nonstick skillet, cook and stir the chicken for 7-8 minutes or until no longer pink. Spoon onto pita breads. Top with yogurt mixture and onion; fold in half Yield: 2 servings.
Originally published as Chicken Gyros in Cooking for 2 Fall 2005, p51

Nutritional Facts

1 gyro equals 367 calories, 9 g fat (2 g saturated fat), 68 mg cholesterol, 397 mg sodium, 39 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Chicken Gyros

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (3)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 1, 2014

"my family and I really love this recipe. It is so quick and easy. My picky kids like to eat the chicken plain. I use naan instead of pita, we just like it better. The garlic in the sauce makes it yummy, and be sure to taste to make sure it has enough salt. Oh, and I also prefer using full-fat yogurt for the sauce. The fat free greek yogurt is just tasteless."

MY REVIEW
Reviewed Apr. 28, 2014

"Thought the chicken and the sauce were bland, will not make again"

MY REVIEW
Reviewed Mar. 17, 2014

"I used fresh dill and I also added a teaspoon of red wine vinegar for the tetziki sauce. And instead of the basic tomatoes and lettuce Imake a kalamata olive and pepperoncini and feta mix! I worked at a Greek restaurant and they used it in their gyros it's the best!!!!!"

MY REVIEW
Reviewed Nov. 17, 2013

"The sauce is what makes gyros great, and this one was bland. After tasting, I tried adding salt and a dash of cumin and it helped but it still wasn't amazing, only ok."

MY REVIEW
Reviewed Sep. 11, 2012

"Excellent! Even my husband, who isn't particulary fond of gyros, really enjoyed it. My 18 year old said they tasted better than our favorite greek restaurant ones. I was pleasantly surprised. Great flavor, not too intense and fresh. I did add a bit of mayo to the sauce, and used italian seasoning instead of just the oregano. This will definitely be made again in the near future. Tip: Pound down the chicken as flat as possible before marinating."

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