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Chicken Gyros Recipe

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This recipe for Chicken Gyros, by , is from The Jensen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Becky Jensen


2 pound boneless skinless chicken breasts
2 T. olive oil
2 T. lemon juice
2 tsp. smoked paprika (or regular)
2 tsp. cumin
2 clove garlic , minced
1 tsp. ground tumeric
1 tsp. ground coriander
1 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
1/4 tsp. onion powder
1/4 tsp. ground cinnamon
1/8 tsp. crushed red pepper flakes , or more, to taste

Yogurt Sauce
1 c. plain Greek yogurt
English cucumber finely grated or chopped (squeeze out moisture)
1 clove garlic , minced
1/2 tsp. cumin
1 tsp. lemon juice
salt and freshly ground black pepper , to taste

To Serve
6 pita or flatbread
Iceberg lettuce , chopped
cherry tomatoes , halved
red onion, sliced
cucumber, sliced

For the marinade:
Combine marinade ingredients in a bowl and whisk until smooth.
Add chicken to a large Ziploc bag.
Pour marinade over chicken and squish everything together to coat well. Marinade for 1-4 hours.

For the Greek Yogurt Sauce:
Meanwhile, make the yogurt sauce by combining all ingredients.
Taste it and add more seasoning (lemon juice, garlic, salt, pepper or cumin) to your liking. Refrigerate.

Heat grill to medium. Remove chicken from marinade, letting any excess sauce drip off.
Grill chicken for a few minutes on each side, flipping once, until cooked through. Remove to a plate to rest before chopping into bite-size pieces.
Toast or warm your pitas/flatbread. Layer pita with chicken, lettuce, tomato, red onion, cucumber and sauce.

Number Of Servings:
Number Of Servings:




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