Flavor Expedition Recipe
Chicken-Cucumber Gyros: A No-Oven Summer Delight
July 18, 2023
Summer heat making your kitchen feel like a sauna? Skip the oven and whip up these fresh, tangy gyros that’ll transport your taste buds straight to the Italian countryside—without leaving your backyard!
Light, bright, and bursting with flavor, these Chick...
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Feeds
4-6
Prep Time
—
Cook Time
6-8 minutes
Total Time
30 minutes (includes marinating time)
Ingredients
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into ½-inch cubes
Marinade:
Veggie Mix:
- 1 medium cucumber, seeded and chopped
- 1 medium tomato, chopped
- ¼ cup finely chopped onion
Sauce:
- ½ cup fat-free plain Greek yogurt
- 2 tbsp lemon juice
- 1 tsp dill weed
- ½ tsp garlic powder
Other:
- 5–6 whole wheat pitas, warmed
- ⅓ cup crumbled feta cheese
Instructions
-
Marinate the Chicken:
In a shallow dish, whisk together olive oil, lemon juice, and Tuscan Evening. Add the chicken cubes, cover, and refrigerate for up to 6 hours. (Pro tip: longer marination = more herby goodness!)
-
Cook the Chicken:
Drain the chicken, discarding excess marinade. Heat a nonstick skillet over medium heat (cast iron works best) and cook the chicken for 4–6 minutes, stirring occasionally, until the internal temperature reaches 165°F.
-
Prep the Sauce:
In a small bowl, combine Greek yogurt, lemon juice, dill, and garlic powder. Stir until smooth and creamy.
-
Assemble the Veggies:
In another bowl, toss cucumber, tomato, and onion. Sprinkle a pinch of Tuscan Evening for an extra flavor kick.
-
Build the Gyros:
Warm the pitas and layer with cooked chicken, veggie mixture, a dollop of yogurt sauce, and crumbled feta. Fold or roll and serve immediately.
These gyros are the perfect combination of fresh, herby, and satisfying. They’re quick, easy, and totally no-fuss—ideal for summer lunches, casual dinners, or anytime you want a mini culinary escape.
Pro Tip
- Want it spicier? Add a dash of crushed red pepper to the chicken marinade.
- Prep veggies and sauce ahead for a super quick assembly.
- For extra tang, drizzle a little extra lemon juice on top before serving.
Feeds4-6
Prep Time—
Cook Time6-8 minutes
Total Time30 minutes (includes marinating time)
Summer heat making your kitchen feel like a sauna? Skip the oven an...
Ingredients
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into ½-inch cubes
Marinade:
Veggie Mix:
- 1 medium cucumber, seeded and chopped
- 1 medium tomato, chopped
- ¼ cup finely chopped onion
Sauce:
- ½ cup fat-free plain Greek yogurt
- 2 tbsp lemon juice
- 1 tsp dill weed
- ½ tsp garlic powder
Other:
- 5–6 whole wheat pitas, warmed
- ⅓ cup crumbled feta cheese
Instructions
-
Marinate the Chicken:
In a shallow dish, whisk together olive oil, lemon juice, and Tuscan Evening. Add the chicken cubes, cover, and refrigerate for up to 6 hours. (Pro tip: longer marination = more herby goodness!)
-
Cook the Chicken:
Drain the chicken, discarding excess marinade. Heat a nonstick skillet over medium heat (cast iron works best) and cook the chicken for 4–6 minutes, stirring occasionally, until the internal temperature reaches 165°F.
-
Prep the Sauce:
In a small bowl, combine Greek yogurt, lemon juice, dill, and garlic powder. Stir until smooth and creamy.
-
Assemble the Veggies:
In another bowl, toss cucumber, tomato, and onion. Sprinkle a pinch of Tuscan Evening for an extra flavor kick.
-
Build the Gyros:
Warm the pitas and layer with cooked chicken, veggie mixture, a dollop of yogurt sauce, and crumbled feta. Fold or roll and serve immediately.
These gyros are the perfect combination of fresh, herby, and satisfying. They’re quick, easy, and totally no-fuss—ideal for summer lunches, casual dinners, or anytime you want a mini culinary escape.
Pro Tip
- Want it spicier? Add a dash of crushed red pepper to the chicken marinade.
- Prep veggies and sauce ahead for a super quick assembly.
- For extra tang, drizzle a little extra lemon juice on top before serving.
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