Chicken Gyro is made with plant chicken and marinated with amazing seasonings to juicy and tender perfection. Served in a pita with tzatziki, tomatoes and olives for an amazing and unforgettable meal that you can easily make at home.
What you need for this Chicken Gyro recipe
Plant chicken and marinade: I marinade my chicken in yoghurt, olive oil, great seasonings like garlic, oregano, paprika, cumin, lemon juice and vinegar for a little bit of a tang.
The result is tender, juicy and really delicious. Yoghurt is great for marinades as you have already seen in my Butter Chicken.
To the fixings: one thing can’t leave out it is Tzatziki in this Chicken Gyro. You can use your favorite one or try my homemade version in this Tzatziki Sauce.
I did the preparation different this time. Instead of mint, I add parsley and dill. What can I say really, it turns out so delicious. I also use kalamata olives, tomatoes, red onions and a little bit of dairy free feta.
Pita or flatbreads: I use flatbread but this depends on your preference. Same holds for the size, you can use smaller or larger.
How to make Chicken Gyro
Marinate Chicken:
In a bowl combine yoghurt, olive oil, paprika, lemon juice, red vinegar, cumin, oregano, garlic and a pinch salt and pepper.
Add chicken and mix in marinade. Let it sit for at least 20 minutes or overnight.
Alternatively, use a Ziploc bag. Give marinade and chicken to it and close the bag.
Cook chicken and warm bread
In a skillet heat olive oil. Given chicken to the skillet and cook it for 4 minutes until slightly browned. Set aside.
Preheat oven and warm pitas or flatbreads according to the directions.
But you can also heat up a pan and warm the pita to the desired crispness and texture.
Prepare bread
Spread some tzatziki, add chicken and top with fixings like: olives, tomatoes, onions, feta. Wrap the Chicken Gyro and serve.
Leftovers can be used in the fridge for 4 days in an airtight container.
You can reheat leftovers in the oven for around 5 minutes or in the microwave for around 40 seconds.
Tips and tricks
- As you can see I use my tzatziki recipe and skip the mint. Which is always totally delicious, but this time I want a more traditional and classic flavor so I use fresh dill and parsley, yum.
- You can use any olives, black, green, therefore I find kalamata olives really delicious.
- Only recently I serve Chicken Gyro with Greek Lemon Potatoes, but I can imagine it is really fantastic with Lemon Rice.
- Freeze leftovers for around 3 months in a freezer friendly container or make individually portions.
Show your remakes of the Chicken Gyro on Instagram or Facebook.
Enjoy, Florian.
Chicken Gyro
Chicken Gyro is made with plant chicken and marinated with amazing seasonings to juicy and tender perfection. Served in a pita with tzatziki, tomatoes and olives for an amazing and unforgettable meal that you can easily make at home.
Ingredients
For the chicken
- 1 lb vegan chicken
- 2 Tbs olive oil
For the Marinade
- 3 Tbs olive oil
- 1/2 lemon juiced
- 1 tsp oregano
- 2 cloves garlic, pressed
- 1/3 cup non dairy yogurt
- 1/2 tsp paprika
- 1 tsp cumin
- 2 Tbs red vinegar
- salt, pepper to taste
Toppings:
- 1 cup dairy free feta
- 5 oz Kalamata olives
- 1/2 cup tomatoes
- 1/4 cup ted onions, chopped
- 1/2 cup Tzatziki
- 4 Pita or flatbreads
Instructions
Quick prep
- Marinate chicken in a bowl with yoghurt, lemon juice, paprika, oregano, oil, vinegar, cumin, garlic, all seasoned with a pinch of salt and pepper. Let it sit for around 20 minutes up o overnight.
- As an alternative you can add the marinade and chicken into a Ziploc bag close it and let it sit for at least 20 minutes as well.
Cook chicken gyro
- Into a skillet or grilling pan add oil and cook chicken for around 4 minutes.
Warm bread
- According to the package direction you can warm it up into the oven or use a skillet until reached desired texture.
Serve pita
- To fill it: start with adding tzatziki on the bottom of your pita, following by chicken gyros, olives, tomatoes, onions, olives, wrap and serve.
Notes
- Leftovers are great for 4 days and can be reheated in the oven or microwave.
- To freeze, store in a freezer container or make a double batch for individual portions and freeze for around 3 months.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 424Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 303mgCarbohydrates: 19gFiber: 4gSugar: 1gProtein: 19g