Grilled Chicken Gyros using an Outdoor Griddle
Tremendous flavor in every bite!
Servings 6
Calories 611kcal
Ingredients
For the chicken
- 2 pounds chicken thighs boneless and skinless
- 3 cloves garlic minced
- 1 tablespoon apple cider vinegar
- 3 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 3 tablespoons Greek yogurt do not use light
- 1 ½ tablespoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
For the tzatziki
- 2 cucumbers peeled, seeds removed
- 1 ¼ cups Greek yogurt do not use light
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1 clove garlic minced
- ¼ teaspoon kosher salt
- 1 pinch fresh ground black pepper
For the salad
- 3 tomatoes seeds removed, diced
- 3 cucumbers peeled, seeds removed, diced
- ½ red onion chopped fine
- ¼ cup fresh parsley leaves chopped
- 1 pinch kosher salt
- 1 pinch fresh ground black pepper
For the gyros
- 6 pita breads warmed
Instructions
For the chicken
- Place the chicken into a large resealable bag or container.
- Whisk together the remaining chicken ingredients and add to the chicken.
- Toss to coat and seal. Refrigerate for 2-12 hours, turning occasionally.
For the tzatziki
- Grate the cucumber using a box grater or hand grater.
- Place the grated cucumber into a paper towel or cheese cloth and squeeze out as much of the liquid as possible.
- Transfer the cucumber to a bowl and add the remaining tzatziki ingredients. Stir and let rest for 20 minutes.
For the salad
- Combine all of the salad ingredients in a bowl.
For serving
- Preheat your outdoor griddle on medium high.
- Drizzle a little oil onto the griddle.
- Remove the chicken from the marinade and shake off any excess. Place onto the griddle.
- Grill for 2-3 minutes per side until done. Thicker pieces may take longer.
- Remove to a plate and cover with foil and let rest for 5 minutes.
- Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.
- Chop or slice the chicken as desired.
- If your chicken thighs are large, you may need to cut them. Mine were small.
- Lay the pita breads on parchment paper squares that are slightly larger than the pitas.
- Add some salad to each of the pita breads. Add the chicken and tzatziki (there'll be plenty, so load up)!.
- Gently roll the pitas up, enclosing them in the parchment paper.
Nutrition
Calories: 611kcal | Carbohydrates: 44g | Protein: 37g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 936mg | Potassium: 997mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1046IU | Vitamin C: 25mg | Calcium: 187mg | Iron: 3mg