Chicken Gyros with Artichoke Spread
Chicken Gyros with Artichoke Spread is one of our favorite springtime suppers. I start these gyros by covering chicken breasts in a lemon and spice marinade, and then grilling them. Then, I slice radishes, cucumbers, onions, and tomatoes. Finally, I stuff everything in fluffy pita breads along with some delicious Mt Vikos Artichoke Spread. We like these gyros for several reasons. First of all, I like that I can make this whole meal in just about thirty minutes of hands-on time. Secondly, I like that I can make components of these gyros ahead of time. I like to slice the vegetables early in the day. Then, I just marinate and grill the chicken right before I want to serve the gyros. And, lastly, we all like the flavorful chicken, the zesty artichoke spread, and the sliced vegetables.
THE EQUIPMENT I USED
- A Grill Pan- I used a grill pan to cook my chicken. You can also grill the chicken outdoors or in a skillet.
THE INGREDIENTS NEEDED FOR CHICKEN GYROS WITH ARTICHOKE SPREAD
- Chicken- Use boneless, skinless chicken breasts. I always use Bell and Evans chicken because I find it to be the most tender.
- Artichoke Spread- This is made my by Mt Vikos and you can find it with the gourmet cheeses at your market.
- Olive Oil- Use a good quality extra virgin olive oil to stir into the marinade.
- Lemon Juice- Be sure to use freshly squeezed lemon juice.
HOW I MADE MY GYROS
- First, I coated the chicken all over with the marinade. Then, I grilled it. Take care to not overcook the chicken breasts
- Next, while the chicken cooked, I made grilled the pita bread.
- Then, I sliced the vegetables.
If you like grilled chicken, you need to try these flavorful Chicken Gyros with Artichoke Spread.
Chicken Gyros with Artichoke Spread
Ingredients
- ¼ tsp. each kosher salt and black pepper
- 2 boneless, skinless chicken breasts
- 4 pita pockets
- 1 container Mt Vikos Artichoke Spread
For the Chicken Mariade:
- 1 tbsp. extra virgin olive oil
- 1 tbsp. minced garlic
- 1 tsp. each cumin powder, garlic powder, oregano, paprika, ground coriander
- ¼ tsp. kosher salt and black pepper
- 2 tbsp. chopped mint
- 2 tbsp. each lemon juice and zest
- 1 tsp. preserved lemon paste (optional)
For the Vegetables:
- 1 cup halved radishes
- 1 cup cherry tomatoes
- 1 cup sliced cucumber
- 1 cup thinly sliced red onion slices
Instructions
- Begin by making the marinade for the chicken: simply mix all the ingrdients together in a bowl.
- Cut the breasts in half, and then pound them with a meat pounder until they're a quarter of an inch thick. Place in the marinade for one hour, covered and refrigerated. Heat and oil a grill pan on medium heat and cook the chicken on both sides until it's cooked through, for about 7 minutes. Cut the chicken into thick slices.
- Heat the pitas up in the toaster, or oven, if you wish. Or brown them on a buttered grill pan.
- Serve the chicken with the artichoke spread, pita, and veggies.
