Chicken Gyros with Artichoke Spread
Pita bread filled with chicken seasoned with lemon and garlic, and served with Mt Vikos Artichoke Spread, radishes, red onion, pita bread, and tomatoes.
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.
Nutrition
Calories: 360kcal
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