Chicken Gyros with Pickled Carrots
Chicken Gyros with Pickled Carrots are one of our favorite springtime suppers. I start these gyros by covering chicken breasts in spices and then grilling them. Then, I make a creamy cucumber yogurt tzatziki sauce and pickle carrots and onions. Finally, I stuff everything in fluffy pita breads. We like these gyros for several reasons. First of all, I like that I can make this whole meal in just about thirty minutes. Secondly, I like that I can make components of these gyros ahead of time. I like to make the cucumber yogurt sauce and the pickled carrots and onions early in the day. Then, I just grill the chicken right before I want to serve the gyros. And, lastly, we all like the flavorful chicken, the creamy tzatziki sauce, and the pickled 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 Pickled Carrots
- Chicken- Use boneless, skinless chicken breasts. I always use Bell and Evans chicken because I find it to be the most tender.
- Yogurt- Use plain Greek yogurt. You can use whole milk, low fat, or fat free yogurt.
- Olive Oil- Use a good quality extra virgin olive oil to stir in the tzatziki sauce.
- Lemon Juice- Be sure to use freshly squeezed lemon juice.
How I Made my Gyros
- First, I rubbed the chicken all over with the spices. Then, I grilled it. Take care to not overcook the chicken breasts
- Next, while the chicken cooked, I made made the cucumber yogurt tzatziki sauce. Be sure to taste the sauce to see if it needs more salt.
- Then, I made the pickled carrots and onions.
If you like grilled chicken, you need to try these flavorful Chicken Gyros with Pickled Carrots.
Chicken Gyros with Pickled Carrots
Ingredients
- 1 tsp. each cumin powder, garlic powder, oregano, paprika, ground coriander
- ¼ tsp. each kosher salt and black pepper
- 2 boneless, skinless chicken breasts
- 2 tbsp. extra virgin olive oil
- juice and zest of one lemon
- 1 cup halved cherry tomatoes
- 4 pita pockets
For the Cucumber Yogurt Spread:
- 1 tbsp. minced garlic
- 1 cup peeled English cucumber, shredded
- 1 cup plain whole milk Greek yogurt
- ½ tsp. kosher salt
- 1 tsp. red wine vinegar
- 2 tbsp. extra virgin olive oil
For the Pickled Red Onions and Carrots:
- ½ cup rice wine vinegar
- ½ tsp. kosher salt
- 2 tsp. granulated sugar
- 1 cup thinly sliced red onion slices
Instructions
- Begin by making the Pickled Carrots and Red Onions: Mix together all the ingredients in a small bowl.
- Next, prepare the Cucumber Yogurt Spread: Place the cucumber in a clean dish towel and squeeze out all the liquid. Place the cucumber in a bowl along with all the other ingredients and stir them together.
- Next, prepare the chicken: Mix together all the spices. Cut the breasts in half, and then pound them with a meat pounder until they're a quarter of an inch thick. Sprinkle both sides with the spices. Heat and oil a grill pan on high heat and cook the chicken on both sides until it's cooked through, for about 7 minutes. Cut the chicken into thin slices. Sprinkle with the lemon juice and lemon zest.
- Heat the pitas up in the toaster, or oven, if you wish.
- Fill each pita pocket with some chicken, some pickled carrots and onions, some tomatoes and some Cucumber Yogurt Spread.
