I think I first had gyros when I was in college. I had gone on a summer mission trip to Wildwood, NJ and worked at Mom's Spaghetti House on the boardwalk for the 6 or so weeks that I was there. Interestingly enough, I usually worked the morning shift... serving breakfast... at Mom's Spaghetti House. Does that seem weird to anyone else? Anyway, when the breakfast menu ended at 10:30am, the cooks would start serving up spaghetti, chicken parmesan, and gyros.
This was not an easy item on the menu for me to sell to customers. When they asked me what a 'gyro' was, I would describe it as "lamb and beef mixture pressed together, sliced off a loaf and served in a pita." I'm guessing you would have gone with the spaghetti and meatballs platter too. Although, I enjoyed the taste of the gyros, I really loved it when the cooks would prepare a special gyro for me ... with grilled chicken breast in place of the "sliced meat".
Recently my friend, Holly, made these Chicken and Veggie Gyros for our small group. She is a fantastic cook and this dish did not disappoint. They instantly took me back to that fun summer I spent on the boardwalk. I practically begged her for the recipe so I could make them again for my family.
Chicken and Veggie Gyros
serves 4-6 (adapted from The Girl Who Ate Everything)
3-4 boneless chicken breasts
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1/2 red onion, sliced thin
2 tsp. minced garlic
juice of 1 lemon and 1 tsp. lemon zest
1 Tbsp. red wine vinegar
2 Tbsp. olive oil
3 Tbsp. plain Greek yogurt
1 Tbsp. Italian seasoning
salt and pepper
Serve with pita bread and this amazing Tzatziki sauce
Place vegetables in one large plastic ziplock bag and place chicken breasts in another large ziplock bag. Mix together garlic, lemon juice, zest, red wine vinegar, olive oil, yogurt, Italian seasoning, salt and pepper. Pour most of the marinade over chicken breast pieces, seal the bag and refrigerate for a couple of hours. Pour the rest of marinade over veggies, seal bag and refrigerate. After marinating for a couple of hours, grill the veggies for a few minutes until slightly tender. Then grill the chicken until it is done and no longer pink in the middle. Allow to rest for juices to redistribute. Serve chicken and vegetables on pita bread topped with Tzatziki sauce.
So, when you've eaten all the salads and slurped all the 0-calorie soups you stand, try these Chicken and Veggie Gyros. Your tastebuds will thank you.
Here are a couple more chicken recipes for you!
Chipper Chicken Soup is the perfect remedy for winter cold and flu season!
This Confetti "Chicken" Salad is actually made with Boar's Head Turkey, but could easily be adapted to include chicken.