Chicken Gyros

Photo by Valerie H.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • ■1/4 cup olive oil

  • ■3 Tbs. lemon juice

  • ■2 cloves garlic, minced or crushed

  • ■1 1/2 tsp. dried mint

  • ■1 1/2 tsp. oregano

  • ■1 1/2 tsp. ground black pepper

  • ■1/2 tsp. salt

  • ■2-2 1/2 lbs. boneless chicken breast, cut in bite size pieces

Directions

Whisk all the ingredients except the chicken to make the marinade. You could put them in a tight fitting container with a lid and give them a good shake instead of whisking. Pour the marinade over the chicken and give it a stir to be sure all the chicken is coated with marinade. Refrigerate for several hours. Cook the chicken in a skillet over medium-high heat. Work in batches, if necessary, so that the chicken isn’t crowded in the pan. Remove the cooked chicken to a bowl and let it cool. Place the chicken in a plastic freezer bag. Don’t forget to label it with the date, recipe title and reheating instructions. For the cucumber-yogurt sauce I used about 1/2 a cucumber cut into small pieces. I stirred the cucumber into 6 oz. of Greek-style yogurt. If you’ve frozen the chicken, reheat it in the microwave. Fill a pita pocket with chicken and top with the cucumber-yogurt sauce.

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