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Chicken Gyros
serves 4 1 pound Chicken skinless chicken tenders, cut in half lengthwise 4 pita breads 1 small cucumber or half of large, peeled, diced 1 red onion, sliced ¾ cup Greek yogurt, plain ½ cup lemon juice ¼ cup olive oil 2 cloves garlic, minced ¾ teaspoon fresh dill, chopped ½ teaspoon garlic powder ½ teaspoon salt ½ teaspoon ground mustard 1/2 teaspoon oregano ¼ teaspoon black pepper In a zip top bag add chicken, olive oil, lemon juice, half of the garlic, oregano, garlic power, mustard, salt and pepper. Let the air out of the bag, zip it up and massage the marinade into the chicken. Toss in fridge for 2 hours and in the meantime make the sauce. In a bowl add yogurt, cucumber, dill, and other rest of the garlic. Stir well, cover and toss in fridge until chicken is done. Get a pan over medium heat. Remove chicken from marinade and add chicken to pan. Cook chicken on both sides until cooked through. Equally distribute chicken on pita breads and add desired amount of yogurt sauce and onion slices. Enjoy. Peace, CK |
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