Chicken Gyro
By :Claudia Varleta
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Cooking lover, blogger and co-author of the books From the blog to the table, From the blog to the table for children and The scale.
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Cook Time 16 Minutes
Servings
6 Portions
Ingredients
For the chicken:
  • 2 lb boneless chicken breast 850 g
  • 1 tbsp olive oil
  • 1 cup chicken broth
To marinate:
  • 1-2 cloves garlic ground or minced
  • 1 tbsp apple cider vinegar
  • 3 tbsp lemon juice
  • 1 tbsp olive oil
  • tsp salt
  • ½ tsp pepper
  • 1 tsp parsley dried
  • ½ tsp dill
  • 2 tsp paprika
  • 1 tsp onion powder
For serving:
  • 5.3 oz plain greek yogurt 150 g
  • 1 cucumber grated
  • 1 tsp salt
  • ½ tsp dill
  • ½ small garlic clove minced
  • Juice and zest of half a lemon
  • Salt and pepper
  • 6 pita breads slightly warmed
  • Tomato and Onion Salad
  • crumbled feta cheese
Cook Time 16 Minutes
Servings
6 Portions
Ingredients
For the chicken:
  • 2 lb boneless chicken breast 850 g
  • 1 tbsp olive oil
  • 1 cup chicken broth
To marinate:
  • 1-2 cloves garlic ground or minced
  • 1 tbsp apple cider vinegar
  • 3 tbsp lemon juice
  • 1 tbsp olive oil
  • tsp salt
  • ½ tsp pepper
  • 1 tsp parsley dried
  • ½ tsp dill
  • 2 tsp paprika
  • 1 tsp onion powder
For serving:
  • 5.3 oz plain greek yogurt 150 g
  • 1 cucumber grated
  • 1 tsp salt
  • ½ tsp dill
  • ½ small garlic clove minced
  • Juice and zest of half a lemon
  • Salt and pepper
  • 6 pita breads slightly warmed
  • Tomato and Onion Salad
  • crumbled feta cheese
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Instructions
  1. Cut each chicken breast into three long, wide strips. Mix all the marinade ingredients, then add to the chicken. Let marinate for at least 2 hours.
  2. Meanwhile, prepare the yogurt and cucumber sauce. Put the grated cucumber in a strainer, add the salt, stir and let rest for 20 minutes. Then squeeze to eliminate as much liquid as possible. Mix the cucumber with the yogurt, dill, garlic, juice, and zest. Mix until all the ingredients are well integrated. Season with salt (if needed) and pepper. Set aside and refrigerate until ready to serve.
  3. Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 8 Minutes. Add the oil. Once hot, add the breast strips, lightly browned on both sides. Take out of the pot and set aside. When done, press Cancel.
  4. Without rinsing the Instant Pot® bowl, now put in the chicken broth, the rack, and on top of that the chicken breast strips covered with the marinade.
  5. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 8 Minutes.
  6. When done, press Cancel and turn the steam release handle to Venting. Once all the pressure is released, open the lid and remove the chicken.
  7. To serve, put a little yogurt and cucumber sauce on each pita, a couple of chicken strips, tomato salad, and feta cheese. Serve immediately with black olives on the side.
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