Gluten free chicken gyros are perfect served with an easy make-ahead tzatziki sauce, served on fresh naan bread. Or try them in pita!
I 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 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.
I also make my tzatziki sauce with dill. Is that illegal? I don’t know. But I really love it that way.
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!
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?
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)
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.
P.S. If you don’t have your copy of Gluten Free on a Shoestring Bakes Breadyet, 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)!