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Gluten Free Chicken Gyros

Gluten Free Chicken Gyros

Gluten free chicken gyros are perfect served with an easy make-ahead tzatziki sauce, served on fresh naan bread. Or try them in pita!

Gluten Free Chicken Gyros on fresh Gluten Free Naan BreadI used naan bread, which is Persian in origin, to make Gluten Free Chicken Gyros, gyros being Greek in origin. I guess this is what they mean by fusion food? Well, since I am neither Persian or Greek, I figure I can do as I like.

You could also try serving these chicken gyros on pita bread. They would also be fabulous on these Soft Gluten Free Tapioca Wraps. But I do have my reasons for choosing the recipe for Naan Bread from Bakes Bread.

Gluten Free Chicken Gyros on fresh Gluten Free Naan Bread

You see, gyros are served with tzatziki sauce, made with yogurt. And naan bread? Made with yogurt as well. It keeps the bread super soft and tender.

Instead of frying the naan bread in ghee, as I usually do, I cooked the bread in a lightly-greased cast iron skillet, which yields a much more pliable bread. Perfect for piling on all the gyro fillings.

Gluten Free Chicken Gyros on fresh Gluten Free Naan Bread

I also make my tzatziki sauce with dill. Is that illegal? I don’t know. But I really love it that way.

Gluten Free Chicken Gyros on fresh Gluten Free Naan Bread

There are a few moving parts in this recipe, so it’s more than just a couple steps long. But the chicken is best when it’s marinated ahead of time for a day or so. Make it ahead!

I made the chicken under the broiler, which is super fast. You could also grill it. The tzatziki is also best when it is made at least a few hours ahead of time. Time saver!

Gluten Free Chicken Gyros on fresh Gluten Free Naan Bread

My husband is the hand model in the first and last photos here. And yes, he did get to eat that after he pretended to eat it for the camera. Oh, and in that second photo? The little hand belongs to my youngest. And she got to eat for realz after pretending to eat, too. Nice work if you can get it, right?

Like this recipe?

Prep time: Cook time: Yield: 4 to 6 servings

Ingredients

FOR SERVING
1 recipe Gluten Free Naan dough (I used Gluten Free Naan from page 195 of Gluten-Free on a Shoestring Bakes Bread, but this older blog recipe for Gluten Free Naan works as well)

Tomatoes, seeded and chopped

Red onion, peeled and sliced thinly

Feta cheese, crumbled

FOR THE CHICKEN
2 cloves garlic, peeled and minced

1/4 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)

1/4 cup (56 g) extra-virgin olive oil

3 tablespoons (43 g) plain yogurt

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

2 pounds skinless, boneless chicken breasts

FOR THE TZATZIKI
1/2 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 (I used white balsamic)

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 (14 g) extra-virgin olive oil

1 tablespoon chopped fresh dill, plus more for sprinkling (optional)

1 tablespoon freshly squeezed lemon juice (optional)

Directions

  • First, make the naan. Once the dough has undergone its first rise, shape and cook it as follows. If using the Naan Bread from GFOAS Bakes Bread, turn out the chilled dough onto a lightly floured surface and, using the scrape and fold kneading method and using a very light touch, sprinkle the dough with more flour and knead it lightly, sprinkling with flour when necessary to prevent it from sticking, scrape the dough off the floured surface with a floured bench scraper, then fold it over on itself. Repeat scraping and folding until the dough has become smoother. Do not overwork the dough or you will incorporate too much flour and it will not rise properly. If using the Naan Bread from the blog, do not knead the dough. With either dough, divide it into pieces that are about 4 1/2-ounces each (you should get 6 pieces). Using a rolling pin and well-floured hands, shape each piece into a round that is nearly 1/2-inch thick. Place each round on a greased, parchment-lined baking sheet. Cover with lightly oiled plastic wrap, and set in a warm, draft-free location to rise for 30 minutes, or until puffed but not doubled.

    With either dough, as it is nearing the end of its rise, heat a lightly-greased cast-iron (or other heavy-bottom) skillet over medium-high heat. Once the pan is hot, place the first piece of dough in the pan. Cook on one side until lightly golden brown (about 2 minutes). Flip the bread, press down on the top of the bread with a wide spatula to deflate it. Continue to cook until lightly golden brown on the underside (another minute or so). Remove from the skillet and cover with a tea towel to keep warm. Repeat with the remaining pieces of dough, lightly greasing the skillet in between pieces of dough. Keep the bread covered.

  • Marinate the chicken. In a large bowl or zip-top plastic bag, place all of 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.

  • Adapted heavily from allrecipes.com.

Love,
Me

 

P.S. If you don’t have your copy of Gluten Free on a Shoestring Bakes Bread yet, won’t you grab one today? Thank you so much for your support! And don’t forget the Live Facebook Chat tonight about Gluten Free Baking (8:30 to 9:15 pm EDT)!

Comments are closed.

  • March 20, 2014 at 1:04 PM

    […] post Gluten Free Chicken Gyros appeared first on Gluten-Free on a […]

  • Laura
    March 18, 2014 at 9:16 AM

    Yum!! One of my all time favorite meals!! This meal is always on our menu! I use pita bread because I’ve never made naan bread but either way it’s so much better than when I had to eat it as a salad!!

  • Heather
    March 16, 2014 at 8:28 PM

    This looks glorious! And please don’t feel like it HAS to be on a pita, a lot of the gyros around here (Philly area) are served in wraps that look rather a LOT like your naan bread. The way you served it looks exactly like what I miss! I can’t wait to make this, thank you so much!!!

  • Jenny
    March 14, 2014 at 2:13 PM

    Tarragon is also great in tzatziki if you are serving it with chicken.

  • saneandeducated
    March 14, 2014 at 1:33 PM

    Can’t wait for the Whey protein to get here, our gluten free store has the isolate so I have that.

  • Lorna
    March 13, 2014 at 4:26 PM

    you are making my mouth water! Still haven’t received my Whey protein Isolate and my ultratex ….but I don’t think I’ll be able to wait …is going to be the older blog Naan bread on the go this afternoon! Love the idea for using dill in the tzatziki.

  • Mare Masterson
    March 13, 2014 at 2:14 PM

    Oh yum – Greek food! So you prefer the usage of the Naan over the pita for this? I must say, I have yet to try Naan. I love the addition of the dill in the tzatziki! I love dill–period! Are we sisters from other mothers? However, mine will be made with lamb though! I have been so crazy that I have not proofed/baked since the oven was fixed. I need to get more yeast and get cracking. Definitely on next week’s menu! OK need to proof pita, naan, white bread, hoagie rolls, bagels and also make some English Muffin bread. Going to be a busy weekend for me.

  • Jennifer Small
    March 13, 2014 at 1:53 PM

    Oh Nicole! This makes me want to cry. I’m so excited to try this! My expandex is due to arrive today… now I have to decide what to make first. Decisions, decisions…

  • Melisa Crosby
    March 13, 2014 at 12:23 PM

    Your gluten free naan kind of changed my life. I used to watch my children gleefully down kebabs all summer long, on pita bread with all the toppings but somehow my lone little stick of meat just didn’t have the same feel. Then I found your gf naan recipe. Kebab heaven! But also perfect with curries and chutneys and fresh-from-the-garden tomatoes with a bit of feta cheese. You did a truly good thign when you developed and shared this recipe!

  • Lucy
    March 13, 2014 at 10:48 AM

    Wow, I love fusion of foods and cultures! That’s what the Americas is all about! I finally was able to pick up the Now whey protein isolate and expandex this week from across the line, I ordered both from Natures Market (one stop shop) and the UPS shipping service people were interested in the product too.
    I was promoting your book and I hadn’t had a chance to use it yet…lol.
    We have spring break coming up soon and I will be baking up a storm. I may even try converting a recipe to try making “Malasadas” wish me luck!
    Lucy

  • Jennifer S.
    March 13, 2014 at 10:12 AM

    Yum – this is going on next week’s menu – right now!
    Also – great job hand models!!! you’ll never find a better job than that when the pay is so wonderful!!!

  • Pam Gordon
    March 13, 2014 at 9:33 AM

    We’ll probably make beef, but YUMMO nonetheless!!!!! Scott will be happy you are so creative!!!

  • March 13, 2014 at 9:08 AM

    GF Naan?! Oh, I so love you right now. :-D

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