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Recipe of the Day: Grilled Chicken Gyros

Recipe of the Day: Grilled Chicken Gyros


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One of the best parts of traveling is trying food from cultures all over the world. Even if you can't travel right now, you can still experience food from around the world. And a great place to start is with this chicken gyro recipe.

Easy Chicken Recipes for the Summer

Gyros are a staple in Greece, where the dish is a popular street food. Spend the day taking a virtual tour of the country's landmarks, then indulge in a gyro, which takes less than an hour to make.

To recreate the dish you'll start with lemon juice, oil and a variety of spices. After making the marinade, generously coat your chicken in it. Then you can mix together your cucumbers, greek yogurt, lemon juice and seasonings. Once the chicken is coated in the marinade, cook it over medium high for about six minutes on each side. Then cut the chicken into thin stips and assemble your pita, yogurt sauce and preferred toppings.

In just 20 minutes you'll be able to imagine yourself on the coast of Greece with a gyro in hand. And, if you enjoyed this recipe, travel to more of your favorite countries with these foods from around the world that you can make at home.

Grilled Chicken Gyro

Ingredients

2 tablespoons lemon juice

1 tablespoon oil

2 teaspoons McCormick oregano leaves, divided

1 teaspoon McCormick gourmet organic mint, divided

1 tablespoon McCormick thyme leaves, divided

1/2 teaspoon salt

1 pound boneless skinless chicken breasts

1 cup plain Greek yogurt

1 teaspoon lemon juice

1 cup finely chopped cucumber

6 pocket-less pita breads, warmed

Directions

Mix 2 tablespoons of the lemon juice, oil, 1 teaspoon of the oregano, 1/2 teaspoon each of the mint and thyme, and salt in small bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 15 minutes.

Meanwhile, mix yogurt, cucumber, remaining 1 teaspoon lemon juice, 1 teaspoon oregano, and 1/2 teaspoon each mint and thyme in medium bowl until well blended. Cover. Refrigerate until ready to serve.

Remove chicken from marinade. Discard any remaining marinade. Grill chicken over medium-high heat 4 to 6 minutes per side or until cooked through.

Cut chicken into thin strips and serve in warmed pitas with the cucumber yogurt sauce and desired toppings.


Easy Chicken Gyro

Place Greek yogurt, cucumber, dill weed, 2 cloves garlic, white vinegar, 1 teaspoon lemon juice, 1 tablespoon olive oil, salt, and black pepper in a blender. Blend until smooth set aside.

Whisk together 4 cloves minced garlic, juice of 1 lemon, red wine vinegar, 2 tablespoons olive oil, and oregano in a large glass or ceramic bowl. Season to taste with salt and black pepper.

Stir in chicken strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken on a large baking sheet.

Broil the chicken in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side.

Transfer cooked chicken to a plate and allow to rest for 5 minutes.

Heat 1 teaspoon olive oil in a large skillet over medium heat place each pita bread into the skillet until warm and soft, about 2 minutes per pita.

Serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onion, and lettuce.


Easy Chicken Gyro

Place Greek yogurt, cucumber, dill weed, 2 cloves garlic, white vinegar, 1 teaspoon lemon juice, 1 tablespoon olive oil, salt, and black pepper in a blender. Blend until smooth set aside.

Whisk together 4 cloves minced garlic, juice of 1 lemon, red wine vinegar, 2 tablespoons olive oil, and oregano in a large glass or ceramic bowl. Season to taste with salt and black pepper.

Stir in chicken strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken on a large baking sheet.

Broil the chicken in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side.

Transfer cooked chicken to a plate and allow to rest for 5 minutes.

Heat 1 teaspoon olive oil in a large skillet over medium heat place each pita bread into the skillet until warm and soft, about 2 minutes per pita.

Serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onion, and lettuce.


Easy Chicken Gyro

Place Greek yogurt, cucumber, dill weed, 2 cloves garlic, white vinegar, 1 teaspoon lemon juice, 1 tablespoon olive oil, salt, and black pepper in a blender. Blend until smooth set aside.

Whisk together 4 cloves minced garlic, juice of 1 lemon, red wine vinegar, 2 tablespoons olive oil, and oregano in a large glass or ceramic bowl. Season to taste with salt and black pepper.

Stir in chicken strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken on a large baking sheet.

Broil the chicken in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side.

Transfer cooked chicken to a plate and allow to rest for 5 minutes.

Heat 1 teaspoon olive oil in a large skillet over medium heat place each pita bread into the skillet until warm and soft, about 2 minutes per pita.

Serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onion, and lettuce.


Easy Chicken Gyro

Place Greek yogurt, cucumber, dill weed, 2 cloves garlic, white vinegar, 1 teaspoon lemon juice, 1 tablespoon olive oil, salt, and black pepper in a blender. Blend until smooth set aside.

Whisk together 4 cloves minced garlic, juice of 1 lemon, red wine vinegar, 2 tablespoons olive oil, and oregano in a large glass or ceramic bowl. Season to taste with salt and black pepper.

Stir in chicken strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken on a large baking sheet.

Broil the chicken in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side.

Transfer cooked chicken to a plate and allow to rest for 5 minutes.

Heat 1 teaspoon olive oil in a large skillet over medium heat place each pita bread into the skillet until warm and soft, about 2 minutes per pita.

Serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onion, and lettuce.


Easy Chicken Gyro

Place Greek yogurt, cucumber, dill weed, 2 cloves garlic, white vinegar, 1 teaspoon lemon juice, 1 tablespoon olive oil, salt, and black pepper in a blender. Blend until smooth set aside.

Whisk together 4 cloves minced garlic, juice of 1 lemon, red wine vinegar, 2 tablespoons olive oil, and oregano in a large glass or ceramic bowl. Season to taste with salt and black pepper.

Stir in chicken strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken on a large baking sheet.

Broil the chicken in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side.

Transfer cooked chicken to a plate and allow to rest for 5 minutes.

Heat 1 teaspoon olive oil in a large skillet over medium heat place each pita bread into the skillet until warm and soft, about 2 minutes per pita.

Serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onion, and lettuce.


Easy Chicken Gyro

Place Greek yogurt, cucumber, dill weed, 2 cloves garlic, white vinegar, 1 teaspoon lemon juice, 1 tablespoon olive oil, salt, and black pepper in a blender. Blend until smooth set aside.

Whisk together 4 cloves minced garlic, juice of 1 lemon, red wine vinegar, 2 tablespoons olive oil, and oregano in a large glass or ceramic bowl. Season to taste with salt and black pepper.

Stir in chicken strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken on a large baking sheet.

Broil the chicken in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side.

Transfer cooked chicken to a plate and allow to rest for 5 minutes.

Heat 1 teaspoon olive oil in a large skillet over medium heat place each pita bread into the skillet until warm and soft, about 2 minutes per pita.

Serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onion, and lettuce.


Easy Chicken Gyro

Place Greek yogurt, cucumber, dill weed, 2 cloves garlic, white vinegar, 1 teaspoon lemon juice, 1 tablespoon olive oil, salt, and black pepper in a blender. Blend until smooth set aside.

Whisk together 4 cloves minced garlic, juice of 1 lemon, red wine vinegar, 2 tablespoons olive oil, and oregano in a large glass or ceramic bowl. Season to taste with salt and black pepper.

Stir in chicken strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken on a large baking sheet.

Broil the chicken in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side.

Transfer cooked chicken to a plate and allow to rest for 5 minutes.

Heat 1 teaspoon olive oil in a large skillet over medium heat place each pita bread into the skillet until warm and soft, about 2 minutes per pita.

Serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onion, and lettuce.


Easy Chicken Gyro

Place Greek yogurt, cucumber, dill weed, 2 cloves garlic, white vinegar, 1 teaspoon lemon juice, 1 tablespoon olive oil, salt, and black pepper in a blender. Blend until smooth set aside.

Whisk together 4 cloves minced garlic, juice of 1 lemon, red wine vinegar, 2 tablespoons olive oil, and oregano in a large glass or ceramic bowl. Season to taste with salt and black pepper.

Stir in chicken strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken on a large baking sheet.

Broil the chicken in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side.

Transfer cooked chicken to a plate and allow to rest for 5 minutes.

Heat 1 teaspoon olive oil in a large skillet over medium heat place each pita bread into the skillet until warm and soft, about 2 minutes per pita.

Serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onion, and lettuce.


Easy Chicken Gyro

Place Greek yogurt, cucumber, dill weed, 2 cloves garlic, white vinegar, 1 teaspoon lemon juice, 1 tablespoon olive oil, salt, and black pepper in a blender. Blend until smooth set aside.

Whisk together 4 cloves minced garlic, juice of 1 lemon, red wine vinegar, 2 tablespoons olive oil, and oregano in a large glass or ceramic bowl. Season to taste with salt and black pepper.

Stir in chicken strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken on a large baking sheet.

Broil the chicken in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side.

Transfer cooked chicken to a plate and allow to rest for 5 minutes.

Heat 1 teaspoon olive oil in a large skillet over medium heat place each pita bread into the skillet until warm and soft, about 2 minutes per pita.

Serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onion, and lettuce.


Easy Chicken Gyro

Place Greek yogurt, cucumber, dill weed, 2 cloves garlic, white vinegar, 1 teaspoon lemon juice, 1 tablespoon olive oil, salt, and black pepper in a blender. Blend until smooth set aside.

Whisk together 4 cloves minced garlic, juice of 1 lemon, red wine vinegar, 2 tablespoons olive oil, and oregano in a large glass or ceramic bowl. Season to taste with salt and black pepper.

Stir in chicken strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken on a large baking sheet.

Broil the chicken in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side.

Transfer cooked chicken to a plate and allow to rest for 5 minutes.

Heat 1 teaspoon olive oil in a large skillet over medium heat place each pita bread into the skillet until warm and soft, about 2 minutes per pita.

Serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onion, and lettuce.