Yogurt marinated grilled chicken, tzatziki, cheese, and fresh pita all pressed together to create the ultimate cheesy chicken gyro. These gyros make for a fun and healthy dinner any night of the week.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Peel and finely chop the garlic cloves. Rinse the chicken breasts under cold water and pat dry. In a bowl, toss the chicken with the yogurt, 2 tablespoons olive oil, lemon juice, red wine vinegar, garlic, paprika, oregano, cumin, salt and pepper. Marinate for at least 15-30 minutes in the fridge.
In the meantime, wash and quarter the tomatoes. Wash the cucumber and cut into small cubes. Wash the herbs, shake dry and chop finely. In a medium bowl, mix the tomatoes, cucumber, 1 tablespoon olive oil and the herbs. Season with salt and pepper.
Place a grill pan, or skillet over medium-high heat. Grill the chicken until lightly charred and cooked through, for about 10-12 minutes. Remove the chicken from the grill and let cool for 5 minutes, then thinly slice.
Cut open one side of the pita, creating a small opening. Stuff the chicken and cheese, evenly between each pita.
Heat a panini press or large skillet over medium-high heat. Rub both sides of the pita with olive oil. Place one at a time, into the panini press and cook until the cheese is melted.
For the tzatziki, wash the cucumber, grate, salt slightly and let it rest for about 10 minutes. Then drain the excess water. Peel the garlic and chop finely. In a medium bowl, mix the cucumber with the garlic and yogurt and season with salt and pepper.
Serve the pitas with the tomato cucumber salad and tzatziki.
Preparing In The Kitchen
Peel and finely chop the garlic cloves. Rinse the chicken breasts under cold water and pat dry. In a bowl, toss the chicken with the yogurt, 2 tablespoons olive oil, lemon juice, red wine vinegar, garlic, paprika, oregano, cumin, salt and pepper. Marinate for at least 15-30 minutes in the fridge.
In the meantime, wash and quarter the tomatoes. Wash the cucumber and cut into small cubes. Wash the herbs, shake dry and chop finely. In a medium bowl, mix the tomatoes, cucumber, 1 tablespoon olive oil and the herbs. Season with salt and pepper.
Place a grill pan, or skillet over medium-high heat. Grill the chicken until lightly charred and cooked through, for about 10-12 minutes. Remove the chicken from the grill and let cool for 5 minutes, then thinly slice.
Cut open one side of the pita, creating a small opening. Stuff the chicken and cheese, evenly between each pita.
Heat a panini press or large skillet over medium-high heat. Rub both sides of the pita with olive oil. Place one at a time, into the panini press and cook until the cheese is melted.
For the tzatziki, wash the cucumber, grate, salt slightly and let it rest for about 10 minutes. Then drain the excess water. Peel the garlic and chop finely. In a medium bowl, mix the cucumber with the garlic and yogurt and season with salt and pepper.
Serve the pitas with the tomato cucumber salad and tzatziki.
