Greek Yogurt Chicken Gyros with Gluten-Free Naan
Ingredients
- 2 boneless skinless chicken breasts (or thighs)
Greek Yogurt Marinade:
- 1/4 cup greek yogurt
- 2 tablespoons white wine vinegar
- 2 tablespoons lemon juice
- 2 tablespoons light olive oil
- 1 tablespoon oregano
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/8 teaspoon black pepper
Salad:
- 1 cup shredded romaine lettuce
- 1 cup cherry tomatoes (cut in half)
- 1 cup cucumbers (diced)
- 1/4 red onion (sliced)
- 1/2 cup feta cheese
- 4 pita bread (gluten-free if needed)
- 1 cup tzatziki sauce (see recipe)
Instructions
- Make my homepage tzatziki greek yogurt sauce and store in fridge until ready to serve. Make my gluten-free almond flour naan-style flatbread at least one hour before serving so they have a chance to cool and set.
- Place 2 chicken breasts in a plastic bag and lightly pound them to about 1/2 inch thickness. This step is optional but helps tenderize the meat and allows better marinade absorption. Remove from bag and dice into 1/2-inch pieces. Lightly salt the chicken pieces.
- In the same plastic bag, combine 1/4 cup Greek yogurt, 2 tablespoons white wine vinegar, 2 tablespoons lemon juice, 2 tablespoons light olive oil, 1 tablespoon oregano, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/8 teaspoon black pepper. Squish the bag from the outside to mix everything together.
- Add the diced chicken pieces to the marinade bag. Seal tightly and massage to coat all pieces evenly. Refrigerate for at least 2 hours or up to 24 hours for maximum flavor.
- Remove the marinated chicken and spread on paper towels. Dab off excess marinade—this step is crucial for proper browning. Heat a large skillet over medium-high heat and add 2 tablespoons light olive oil. Add chicken pieces in a single layer and sear for about 2 minutes per side until golden brown and cooked through.
- Prepare 1 cup shredded romaine lettuce, 1 cup halved cherry tomatoes, 1 cup diced cucumbers, and 1/4 sliced red onion.Layer each pita or naan with tzatziki sauce, lettuce, cucumber, tomato, red onion, cooked chicken, more tzatziki sauce, and feta cheese. Serve immediately.
Video
Notes
Pound the chicken first: This optional step tenderizes the meat and helps it absorb the marinade better for more flavorful results.
Dice before marinating: Cutting the chicken into pieces before marinating creates more surface area for flavor absorption and allows for better browning.
Dab off excess marinade: Removing extra marinade before cooking allows the chicken to properly brown instead of steaming in the pan.
Don't overcrowd the pan: Cook chicken in batches if needed to ensure proper searing and avoid steaming.
Did you make this recipe?Please let me know in the comments below how it turned out :)