Chicken Gyros with Pickled Carrots
Pita bread filled with chicken seasoned with lemon and garlic, cucumber yogurt spread, pickled onions and carrots and tomatoes.
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.
Nutrition
Calories: 360kcal
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