Saturday, April 25, 2020

One to Remember...

Chicken Gyros

This recipe provides 2 servings.


1)    ¼ cup lemon juice
2)    2 tablespoons olive oil
3)    1 teaspoon minced garlic, divided
4)    1 teaspoon ground mustard
5)    ½ teaspoon dried oregano
6)    ½ lb. boneless skinless chicken breasts, cut into ½ inch strips
7)    ½ cup chopped peeled cucumber
8)    1/3 cup plain yogurt
9)    ½ teaspoon dill weed
10) 2 whole pita breads
11) ½ small red onion, thinly sliced


1)    In a large re-sealable plastic bag, combine the lemon juice, oil, ½ teaspoon garlic, mustard and oregano; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour.

2)     In a small bowl, combine the cucumber, yogurt, dill and remaining ½ teaspoon garlic; cover and refrigerate until serving.

3)    Drain chicken, discarding marinade. In a large non-stick skillet, cook and stir chicken for approximately 8 minutes, until no longer pink. Spoon onto pita breads.

4)    Top with yogurt mixture and onion; fold in half and serve.


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