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Chicken Gyros with Tomato Tzatziki

Recipe from Weber's On the Grill™: Chicken & Sides by Jamie Purviance

Fuel Type:
  • People

    Serves 6

  • Grilling Time

    8 to 10 min.

  • Prep Time

    30 min.

Ingredients
Instructions

the Ingredients

20160315145819 Fnp1507

Sauce

  • 240 millilitersAbreviation plain Greek yogurt
  • 2 tablespoonsAbreviation finely chopped fresh mint leaves
  • 1 tablespoonAbreviation extra-virgin olive oil
  • 1½ teaspoonAbreviation fresh lemon juice
  • ½ teaspoonAbreviation kosher salt
  • ¼ teaspoonAbreviation freshly ground black pepper
  • 200 gramsAbreviation seeded and finely chopped tomato
  • 65 gramsAbreviation finely diced English cucumber

Marinade

  • 3 tablespoonsAbreviation extra-virgin olive oil
  • 3 tablespoonsAbreviation fresh lemon juice
  • 1 tablespoonAbreviation dried oregano
  • 1 garlic clove, minced
  • ½ teaspoonAbreviation kosher salt
  • ¼ teaspoonAbreviation freshly ground black pepper
  • ⅛ teaspoonAbreviation crushed red pepper flakes
 
  • 680 gramsAbreviation chicken breast tenders
  • 1 small red onion, cut crosswise into 12-millimeter slices
  • Extra-virgin olive oil
  • 6 soft flatbreads or pitas

Instructions

  • In a medium bowl whisk the yogurt, mint, oil, lemon juice, salt, and pepper. Add the tomato and cucumber and stir to combine.
  • In a large bowl whisk the marinade ingredients. Add the chicken to the bowl and toss to coat evenly. Marinate at room temperature for 30 minutes.
  • Prepare the grill for direct cooking over medium heat (180° to 230°C).
    Prepare the grill for cooking over medium heat (200°C).
  • Lightly brush the onion slices on both sides with oil. Remove the chicken from the bowl, letting the herbs cling to the chicken. Discard the marinade. Grill the chicken and onion slices over direct medium heat, with the lid closed, until the meat is firm to the touch and the juices run clear, and the onion is tender, 6 to 8 minutes, turning once. Remove from the grill.
    Lightly brush the onion slices on both sides with oil. Remove the chicken from the bowl, letting the herbs cling to the chicken. Discard the marinade. Grill the chicken and onion slices over medium heat, with the lid closed, until the meat is firm to the touch and the juices run clear, and the onion is tender, 6 to 8 minutes, turning once. Remove from the grill.
  • Warm the flatbreads over direct medium heat until lightly charred, about 2 minutes, turning once or twice.
    Warm the flatbreads over medium heat until lightly charred, about 2 minutes, turning once or twice.
  • Divide the chicken and onions over the flatbreads and add a generous spoonful of the tzatziki to each. Serve warm with the remaining tzatziki on the side.

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