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Koula's Best Ever Chicken Gyros

Koula's Best Ever Chicken Gyros

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
ITSIE

ITSIE

This is an unusual version of classic Middle Eastern gyros (only home made under the oven grill). Very tasty and quick to make. Perfect week day dinner. You can prepare it in advance, let it marinade and just stick it in the oven. Best served inside pita bread pockets, with salad and yogurt.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 41.3g
  • 13%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 500 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

  1. Place the chicken strips side by side in a broiling pan. In a cup or small bowl, stir together the ketchup, olive oil, white wine vinegar, oregano, mustard powder and curry powder. Pour over the chicken. Allow the chicken to marinate while you preheat the oven's broiler.
  2. Broil uncovered for 15 minutes with the meat about 6 inches from the heat. Just until the chicken is cooked through, but not browned. If left too long, it will turn stringy and dry.
  3. Place hot chicken into pita pockets and spoon some of the juices from the pan over it. Top with salad greens and plain yogurt.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ITSIE
140

ITSIE

1/10/2005

I just wanted to say that I submited this recipe, and originally I advised the use of 'tahini' - Middle Eastern susame paste traditionally used in flavoring gyros - but it was changed by the site into plain yogurt, which I think does a disservice to this recipe. In general, the addition of tahini all over the Middle East gives that final extra kick to the otherwise rather bland taste of grilled gyros. Also, lamb gyros is much more fragrant and robust than chicken one, so its even more important for the chicken one to have a right condiment.

LemonLush
35

LemonLush

8/11/2006

These were OK, but I prefer a more mediteranean taste. Try marinating your chicken breast strips in olive oil, lemon, oregano, parsley, garlic and a dash of pepper. We prefer tzaziki sauce, tomatoes, onion and a bit of lettuce if you like. It's also really good if you charcoal a whole chicken (or buy one from Costco!) and strip the meat - dark and white from the chicken and use it for the gyros. We called these Chicken Souvlaki in Australia. Try serving with Tabouli salad and hummus on the side for a nice summer meal!

rio806
16

rio806

10/4/2005

This was a tasty dinner. My husband said it reminded him of the Turkish "kebabs" he enjoyed in Germany. I warmed the pita pockets in a grill pan on the stove top, cut 1/4 off the top, lined the inside with romaine lettuce leaves (while the pita is still warm and flexible!), added in the tasty broiled chicken and topped it with "Tzatsiki Sauce" (also from this website) instead of yogurt. It was such a wonderful blend of warm and cool flavors. Thanks ITSIE! We'll be making this again.

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