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Chicken Gyros

Find the original here

Tide and Thyme (dot) Com
March 8, 2012

Ingredients

  • 1 lb boneless, skinless chicken (breasts or thighs)
  • 4 cloves garlic, minced
  • 1 lemon, juiced
  • 2 tsp red wine vinegar
  • 2 tbsp olive oil
  • 2 tsp dried oregano
  • kosher salt and pepper
  • 1 batch tzatziki sauce
  • sliced tomatoes
  • sliced onions
  • sliced cucumbers
  • (pocketless) pitas

Method

Whisk together the garlic, lemon juice, vinegar, oil, oregano, and 1 teaspoon salt in a small bowl and add to Ziploc bag. Add in chicken pieces and marinate in the refrigerator for 1 hour, turning halfway through.

Preheat the grill (or pan, or broiler).  Sprinkle the chicken with salt and pepper on both sides, and then grill over indirect heat until cooked through, about 8 minutes per side, depending  what size/type chicken you are using. Allow the chicken to rest for a few minutes before slicing into strips.

Meanwhile, warm your pita bread. I have a gas stove, so I just spray them with a little bit of oil and stick them right on the burner for a few seconds per side. Top the pita with the chicken, tzatziki, tomatoes, cucumbers and onions.

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Esta entrada fue publicada el octubre 2, 2016 por en EATERY.
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