Gluten Free Gyros | made with chicken
These gluten free chicken gyros, served on fresh gluten free naan, are made with tender chicken breast and fresh tzatziki sauce.
Ingredients
- 1 recipe Gluten Free Naan
- Tomatoes seeded and chopped
- Red onion peeled and sliced thinly
- Feta cheese crumbled
For the chicken
- 2 cloves garlic peeled and minced
- ¼ cup freshly squeezed lemon juice (juice of 1 lemon should do it)
- 2 tablespoons white vinegar (I used white balsamic vinegar that I get from Trader Joe’s)
- ¼ cup extra-virgin olive oil
- 3 tablespoons plain yogurt
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 2 pounds skinless boneless chicken breasts
For the tzatziki
- ½ cup peeled seeded and shredded cucumber (I have used everything from kirby cucumbers to 1/2 English cucumber)
- 3 cloves garlic peeled and minced
- 1 tablespoon white vinegar
- 8 ounces Greek-style plain yogurt (if you don’t have Greek-style yogurt, you can strain about twice as much plain yogurt)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped fresh dill plus more for sprinkling (optional)
- 1 tablespoon freshly squeezed lemon juice (optional)
Instructions
- Prepare the naan bread according to the recipe instructions. Keep the bread covered.
Marinate the chicken.
- In a large bowl or zip-top plastic bag, place all the ingredients for the chicken except for the chicken itself and mix to combine well either with a whisk, or by closing the plastic bag securely and massaging the mixture from outside the bag.
- Place the chicken breasts in the marinade, and either cover the bowl tightly or close the bag securely. Place in the refrigerator and marinate for 1 hour or for up to 2 days.
Make the tzatziki.
- Place the shredded cucumber in a clean tea towel (a kitchen towel with a flat, non-linty weave), enclosed the cucumber tightly and squeeze tightly to remove as much moisture as possible from the cucumber.
- Place the cucumber in a medium-size bowl, add the remaining tzatziki ingredients, and whisk to combine well. Sprinkle the top with a bit more chopped fresh dill, cover the bowl tightly and refrigerate until ready to serve.
Cook the chicken.
- Remove the chicken breasts from the marinade, and place side by side on a rimmed baking sheet lined with aluminum foil and greased with cooking spray. Discard any remaining marinade.
- Place the chicken directly under your oven’s broiler and cook for 6 minutes. Remove the chicken from the oven and flip each breast over carefully.
- Return to the oven and broil until cooked through (4 to 6 minutes more, depending upon the thickness of the chicken breasts). Remove the chicken from the oven and allow to rest for at least 5 minutes before slicing each breast into strips.
- To make each individual gyro, pile strips of chicken, tzatziki sauce, tomatoes, sliced red onion and crumbled feta cheese in the center of a warm piece of gluten free naan. Fold the bread in half and serve.