Homemade Chicken Gyros Bowl
Equipment
Ingredients
Chicken Gyros
chicken breast (raw)
500 g
Greek yogurt (plain)
300 g
olive oil (extra_virgin)
2 tbsp
onion (sliced)
1 piece
garlic (minced)
3 clove
paprika (ground)
2 tsp
oregano (dried)
2 tsp
thyme (dried)
1 tsp
ground coriander (ground)
1 tsp
ground cumin (ground)
0.5 tsp
garlic powder (ground)
1 tsp
salt (table)
1 tsp
black pepper (ground)
0.5 tsp
lemon (zest, juice)
1 piece
Tzatziki
Greek yogurt (plain)
400 g
cucumber (grated, squeezed)
0.5 piece
garlic (minced)
2 clove
olive oil (extra_virgin)
1 tbsp
lemon (juice)
1 tbsp
dill (fresh, chopped)
2 tbsp
salt (table)
0.5 tsp
black pepper (ground)
0.25 tsp
Instructions
Prepare chicken and marinade
Slice onion and mince garlic for the chicken marinade.
Mix the chicken marinade
Combine yogurt, olive oil, all spices, lemon zest and juice to create the marinade.
Marinate the chicken
Coat chicken breast with marinade, cover and refrigerate for at least 4 hours or overnight.
Prepare cucumber for tzatziki
Grate half cucumber and squeeze out excess moisture.
Make tzatziki sauce
Mix yogurt, grated cucumber, garlic, olive oil, lemon juice, dill, salt and pepper. Refrigerate until serving.
Preheat oven
Preheat oven to 180°C fan (or 200°C conventional).
Bake the chicken
Place marinated chicken on a baking sheet and bake for 20-30 minutes until golden brown and fully cooked.
Slice the chicken
Remove chicken from oven and slice into strips.
Serve the gyros bowl
Serve sliced chicken with tzatziki sauce, fresh vegetables and warm pita bread if desired.
Original recipe
Storage
Store chicken and tzatziki separately. Reheat chicken gently to avoid drying out.
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