This recipe from Half-Baked Harvest is the perfect weekday dish. I never want to rush through a recipe and lose the beautiful flavor profile that comes with Indian dishes. I adore Indian cuisine, however, sometimes I am wary to make it on a weekday due to it taking time. To assemble: spread the warm naan with tzatziki, then lettuce, and chicken. Stir in the 1/3 cup yogurt + cucumber + pinch of salt + red pepper flakes. Combine feta + 1/4 cup yogurt + garlic + lemon juice in a blender and blend until creamy. Make the tzatziki while the chicken cooks. Switch the oven to broil and cook until the chicken chars on the edges, about 1-2 min WATCH CAREFULLY. Toss and bake for another 5-10 minutes/ until cooked through. Mix well to combine and let marinate for at least 15 min at room temp or overnight in the fridge.Īrrange the chicken on a baking sheet and bake for 15 minutes. In a bowl, combine yogurt + olive oil + cubed chicken + lemon juice + garlic + shallots + paprika + turmeric + oregano + chili flakes + salt + pepper. 1 1/2 LBS Boneless, Skinless, Chicken Thighs, or Breasts, cubed.Usually, I get bored with eating the same thing over and over again, but I was excited for dinner every night! Tiegan uses feta in her tzatziki, I did not have any & it turned out delicious, but feel free to add it if you like! Don’t forget to set some time aside so the chicken can marinate! For serving, I added lettuce, homemade pickled red onion, and dill. I made these gyros over the last week, and being one person, I had them for dinner multiple nights in a row. She makes the best recipes, that at first glance seem complicated, but when you get down to it, they are easy & so freaking delicious. Quick question, since I don’t use dill often, do you think dried dill rather than fresh would be doable or, should I splurge the $2.50 for the fresh? I’m so glad I found you.I ADORE Halfbaked Harvest. I had some storebought tzatzki I needed to use up so I used that but, the next time I’ll be sure to get a cucumber and a larger container of Greek yogurt and some dill so I can make your easy (and I’m sure based on the reviews), killer tzatzki. Also, while not traditional, in addition to the tomato and red onion, I added some fresh baby spinach to my wrap (hey, you gotta get your veggies in however you can!!). Instead of pita or flatbread, I used spinach tortilla wraps because that’s what I had on hand and they served as a perfect vessle. I didn’t have white wine vinegar so I subbed with apple cider vinegar which worked really well. Thank you for swinging by Hungry Happens! If you decide to make this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! LOVE YOUR LIFE!Ībsolutely, off the chart delicious! It takes no time to throw these together and stick them in the fridge (I marinated them for 24 hours to let the chicken really absorb the wonderful flavors and give the Greek yogurt time to work its magic tenderizing the chicken). The flavor will still be there and your gyro will come together beautifully with all the yummy toppings. Another popular meat for souvlakia and gyros is pork.įeel free to use this marinade and grill your chicken or cook it in a skillet. Gyros are Greece’s most popular street food for good reason – they wrap up and in your hand with the freshest tomatoes and onions, warm pita and lots of tsatziki sauce. I have not tried chicken breasts with this method but could see it working. What an absolute perfect way to keep your chicken super juicy. I learned to cook the meat this way via a Chicken Shwarma recipe I started making in 2020. The thing that sets this recipe apart from all others is the method of cooking the chicken. □□ Chicken Gyros □ juicy chicken is a MUST!! Will post measurements below□□ #gyros #chicken #foodies #fyp #GetCrocd ♬ original sound – Stella Drivas
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