gyro

lunch time calls for this grilled chicken gyro recipe!

Grilled Chicken Gyro Recipe

chicken breasts

Greek Vinaigrette

Tzatziki Sauce

pocketless Pita Bread

red onion

(thinly sliced)

cucumber

green lettuce leaves

feta cheese (crumbled)

Place the chicken in a resealable bag and pour the vinaigrette over it to coat. Press out the air and seal. Marinade the chicken for 1 hour or up to 24 hours in the refrigerator. (Chicken can be frozen at this point. Thaw completely before moving to step 2)

Grill the chicken over a medium flame for 4-5 minutes. Flip the chicken over and continue cooking until cooked through, approximately an additional 6-7 minutes.

Transfer the chicken to a platter and allow to rest for 5 minutes. Slice thinly across the grain.

Spread 1/4 of the tzatziki sauce on one side of the pita. Repeat with remaining pita bread.

Arrange the lettuce, chicken, onion, tomato and cucumber on the pita. Sprinkle with the feta cheese.

Fold the pita around the filling and serve immediately.&nbsp;

You'll no longer need take out after making this one point healthy gyro from home. It's made from boneless, skinless chicken tenders and flavored with classic gyro seasonings and homemade zero point tzatziki sauce.

One Point Chicken Gyro

chicken

dash of Daks spices salt-free super Greek seasoning. (Optional)

dash of rosemary, ground cumin, ground coriander & oregano.

yellow onion

low point pita (I use Joseph’s ® Flax, Oat, Bran Whole Wheat pita)

Tbsp. tzatziki sauce

Tzatziki Sauce Ingredients:

plain greek yogurt

lemon juice.

garlic clove,

English cucumber, diced (the long, skinny ones)

salt

dill

In a skillet, spray nonstick cooking spray and...

In a skillet, spray nonstick cooking spray and add raw onions. Cook until they are caramelized.

Add chicken tenders, rosemary, ground cumin, ground coriander,...

Add chicken tenders, rosemary, ground cumin, ground coriander, and oregano. Cook until the chicken is no longer pink.

Place onions and chicken into a pita (Heat...

Place onions and chicken into a pita (Heat up pita on a skillet for a few minutes) and serve with tzatziki sauce

In a food processor or blender, blend together:...

In a food processor or blender, blend together: 1 tablespoons lemon juice, 1/2 garlic clove, minced, 1 small English cucumber, diced (the long, skinny ones), 1 tsp. salt, and 1 tsp. fresh dill until all ingredients have been incorporated.

Pour mixture into a small mixing bowl and...

Pour mixture into a small mixing bowl and fold in nonfat plain Greek yogurt. Stir until well combined.

Refrigerate for 30 minutes before serving.

My version of Alton Brown's delicious gyro recipe.

Homemade Greek Gyros with Tzatziki Sauce (Kebabs*)

Tzatziki Sauce (recipe link in directions)

lettuce

tomatoes

sweet onion

beef

lb ground lamb

garlic

marjoram

Tbsp rosemary

tsp Kosher salt

tsp black pepper

Run the onion in a food processor for...

Run the onion in a food processor for about 15 seconds. Place the onion in the center of a kitchen towel and squeeze out the juice and return to the food processor.

Add the meat, garlic, spices, salt and pepper...

Add the meat, garlic, spices, salt and pepper to the onion, and process. Do so until it looks like a fine paste, about a minute. Place the mixture in a loaf pan and press evenly.

Bake in a water bath (place loaf pan...

Bake in a water bath (place loaf pan inside another pan filled with water) at 325°F (165°C) for about an hour or more until temperature reaches 165-170°F (75°C.)

Remove from the oven, drain fat, and place...

Remove from the oven, drain fat, and place on a cooling rack.

Cover meat with aluminum foil and a heavy...

Cover meat with aluminum foil and a heavy weight (Alton suggests a brick) for about 15 minutes until internal temperature is 175°F (79°C) (I found the times are not quite accurate, and I didn't know if the brick actually had an effect, but I think the important part is getting the meat to the correct temperature.)

Place meat on a cutting board and slice...

Place meat on a cutting board and slice as thinly as possible with an electric knife (using anything else would be much more difficult.)

I added the following step myself as I...

I added the following step myself as I think it mimics the rotisserie a bit more. Add a few slices to a nonstick frying pan (very little or no oil) and heat gently until the meat browns a little.

In another pan, heat the pita bread.

Finally, place the meat on one half of...

Finally, place the meat on one half of the pita, topped with tzatziki sauce, lettuce, tomatoes, and onion. You could also put a little Greek dressing on the tomatoes too (extra virgin olive oil, vinegar, salt, oregano.)

Serve Homemade Greek Gyros with rice pilaf or...

Serve Homemade Greek Gyros with rice pilaf or a Greek salad, and enjoy!

The steak is so good. Even the pickiest brothers never knew what hit them and they were eating it minus all the pesto, tomatoes, olives and feta. Just straight up.

Greek Steak and Pesto Salad Pitas

flank steak (about 1 inch thick, 2)

olive oil

red wine vinegar

balsamic vinegar

lemon (juiced)

garlic (grated

basil (chopped)

oregano

pepper

basil leaves (packed)

parmesan cheese

extra virgin olive oil

pine nuts

Salt and black pepper (to taste)

red pepper (optional)

kalamata olives

green olives

garlic (grated)

[pitas | https://www.halfbakedharvest.com/traditional-greek-pita-bread/]

grape tomatoes (halved)

feta cheese (for sprinkling)

Whisk olive oil, red wine vinegar, balsamic vinegar, lemon juice, garlic, basil, oregano, salt and pepper in a bowl until combined. Add flank steak to a ziplock bag or baking dish and pour marinade ingredients over top. Marinate in the fridge for 2-24 hours, flipping steak a few times to coat with marinade. When you're ready to make the steak, heat the grill to high heat and grill the steak for about 5 to 6 minutes, flip and grill for 4 to 5 minutes more or until your desired doneness. Let it rest for 10 minutes, then slice thin strips on an angle. You can also cook the steak under the broiler!

While the steak rests make the pesto. Combine the basil, garlic, and pine nuts in a food processor or blender and pulse until coarsely chopped. With the machine running, slowly add the olive oil and process until smooth. Add the cheese and pulse until combined. Season with salt and pepper, to taste and add the crushed red pepper if using.

Warm your pitas over and open flame on the stove for 20 seconds on both sides or in the microwave for 30 seconds. Spread a little of the pesto down the center of the pita and top with sliced steak, sliced grape tomatoes, tapenade and a drizzle more of pesto. Finish with a sprinkle of feta cheese.

Soft, fluffy Greek Pita style flatbreads that are foldable, even when cold. Perfect for homemade Gyros or to serve with souvlaki kebabs.

Homemade Flatbread Recipe

g (2 tsp) instant dry yeast

480 ml (2 cups) warm water

tbsp olive oil

780 g (6 ½) cups strong bread flour (,

½ tbsp sugar

½ tbsp table salt

Place the  2 tsp yeast in the bowl of a stand mixer (or a large bowl) and add the 480ml (2 cups) warm water. Stir together and leave for 5 minutes, until foam appears on top of the water.

Add the 4 tbsp olive oil, 780g (6 1/2 cups) flour, 1 1 /2 tbsp sugar and 1 1 /2 tbsp salt to the yeast mixture.

Mix the dough together using the either using a stand mixer with a dough hook (recommended) or your hands, until combined.

Once combined, knead the dough for 10 minutes using the stand mixer with dough hook or by hand. The mixture will be quite sticky, so if you’re kneading by hand, it’s a good idea to coat your hands and work surface in a little olive oil to stop it sticking.

Place the dough in an oiled bowl, cover with a damp cloth or clingfilm and allow to prove for 60-90 minutes, until doubled in size.

Divide the dough into 12 pieces. Shape into balls and place on a tray or board with a damp cloth over the top to rest for a few minutes, while you prepare to start cooking them.

Lightly flour the work surface.

Brush or spray a medium-sized frying pan (cast iron gives you the best results) with a little oil (just 1/4 tsp or so) and place over a medium-high heat to heat up.

Take one of the dough balls, and roll into a circle, about 19cm (7.5 inches) in diameter and ½ cm (just under ¼ inch) thick.

Toss the pita back and forth a couple of times in your hands to remove excess flour, then place the pita in the pan.

Brush the top of the pita in the pan lightly with oil and cook for about 60-90 seconds, until bubbles start to appear. Then turn over a cook for a further minute.

Place on a plate and repeat, brushing the pan with oil after every 3 or 4 pitas.

Stack the pitas up on a plate (stacking them helps to keep them soft), laying a tea towel over them to keep warm until you’re ready to serve.

Chicken Gyro Bowls

plain Greek yogurt, low fat

lemon juice

garlic,

flat leaf parsley

smoked paprika

cumin

coriander

Salt and black pepper

cucumber, cucumber

cherry tomatoes

feta cheese

brown rice

Combine all the ingredients for the chicken marinade...

Combine all the ingredients for the chicken marinade in a bowl and stir together until combined. Add in the cubed chicken and let it marinate for 30 minutes.

While the chicken marinates make the tzatziki sauce....

While the chicken marinates make the tzatziki sauce. Stir together all of the ingredients and taste for seasoning. Refrigerate until ready to serve.

In a large skillet over medium-high heat add...

In a large skillet over medium-high heat add enough olive oil to coat the bottom of the pan. Add in the chicken and spread it into a single layer. Let it brown for 3-4 minutes before flipping it over. Continue to cook another 4-5 minutes or until it's cooked through.

To assemble the bowls, fill the bowl with...

To assemble the bowls, fill the bowl with rice and then top it with some of the chicken, cucumbers, red onion, tomatoes, kalamata olives, crumbled feta, and tzatziki sauce.

This Lamb Gyro recipe with Authentic Greek Tzatziki Sauce is a delicious combination of flavors from red onion, garlic, marjoram, rosemary, oregano, salt and pepper that you can easily make at home.

Lamb Gyros Recipe with Authentic Greek Tzatziki Sauce

lb. ground lamb (lower the fat content the better)

½ large red onion (chopped)

Tbsp Minced Garlic

tsp Marjoram

tsp Rosemary

tsp Oregano

Salt

tsp Black Pepper

Pita Breads

Lettuce leaves

Tomato

Onion

Place red onion in a food processor and process until finely chopped.

Remove the onion from the food processor and place in a tea towel, squeezing to remove all the juices.

Return the onion back to the food processor with the remaining ingredients and pulse for approximately 1 minute until you get a paste like consistency. TIP: The gyro lamb mixture will form together in the food processor, similar to a ball of dough.

Place mixture in a glass baking dish. Flatten and smooth the meat into a nice meatloaf.

Place in a water bath and cook at 325°F for 60-75 minutes or you have an internal temp of 165°F-170°F.

Once removed from the oven, drain the fat.

Allow to cool for 5-10 minutes and place on a wire rack (I also put a pan under the rack to catch any drippings) and place a heavy object on top to compress the gyros meat. I used a cast iron skillet with 3 cans inside the skillet for additional weight.

Remove the weight and let rest for 30 minutes.

Slice the meat into desired sized slices.

Place meat slices on a baking sheet and broil for 3-5 minutes until crispy!

Serve in pita bread with lettuce, sliced onion, sliced tomato and this Authentic Greek Tzatziki Sauce.

Enjoy!

https://content.jwplatform.com/videos/jDLkncUl.mp4

This video shows how to make a Lamb Gyro recipe with Authentic Greek Tzatziki Sauce. This Lamb Gyro recipe is a delicious combination of flavors from red onion, garlic, marjoram, rosemary, oregano, salt and pepper that you can easily make at home.

Lamb Gyros with Authentic Greek Tzatziki Sauce

Looking for a classic turnip pickle for shawarma or falafels? The secret is to make fermented turnip pickles! This quick, no-cook recipe is delicious and probiotic!  It's so easy and reliable that it's perfect for first-time fermenters.

Fermented and Pickled Turnips

filtered water,

tsp salt (non-iodized)

beet

bay leaves

It&#8217;s easiest to make these pickles in a quart-sized (1 L) jar. There will be a bit of extra room, but not everyone has a 3/4 L jar.

Measure the salt and water into the bottom of the jar. Give it a good stir to dissolve the salt. It will take a bit of time to fully dissolve the salt, so start to prepare your vegetables, then give it another stir.

Fresh young turnips and beets, don&#8217;t need to be peeled. Leaving the peel on is the best way to kick start the ferment. However, older beets and turnips should be peeled because the skin is tough. 

Thinly slice the turnips and beets. I like matchsticks, but thin semi-circles are just fine. Pack the vegetables, garlic, and bay into the jar.

Turnips really like to float, so use a weight to keep the vegetables submerged. Cap with a lid that can handle fermentation, and allow to ferment somewhere cool and dark. (See notes for details). 

The pickled turnips are ready after 3 days. Once the pickles are opened, store them in the fridge and consume them within 1 month.

I love these. They are super quick to whip up, and I attest hard to screw up. I've had them ready in as short as 5 days, and had wonderful falafel plates.

https://content.jwplatform.com/videos/xIDQLR6V.mp4

Bubbling fermented turnips after 3 days of salt-brine fermenting.

Fermented Turnip Pickles

Like a gyro in a bowl! Mediterranean spiced ground beef is served atop golden turmeric rice, with colorful cucumbers and tomatoes, creamy hummus and a whole lotta Wholesome. Enjoy as a packed lunch, or invite the family to build their own bowls for dinner!

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Top 14 gyro recipes from across the web

The most viewed gyro recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Chicken Gyro Recipe

One Point Chicken Gyro

Homemade Greek Gyros with Tzatziki ...

Greek Steak and Pesto Salad Pitas

Homemade Flatbread Recipe

Chicken Gyro Bowls

Lamb Gyros Recipe with Authentic Gr...

Fermented and Pickled Turnips

Mediterranean Beef Greek Bowl

Lamb and Beef Gyros Recipe with Aut...

Easy Ground Beef Gyros with Tzatzik...

Gyro Recipe

Lamb Gyro Recipe with Homemade Lamb...

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The most viewed gyro recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine