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In a bowl mix in 1 cup of greek yogurt, 1/2 lemon, 4 minced garlic cloves, 1 tbsp red wine vinegar, 1 tbsp olive oil, kosher salt, black pepper and 1 tbsp of dried oregano.
Place whole chicken in a zip lock bag, pour in marinade and let sit in the fridge for a minimum of 3 hours.
In a bowl mix in 1 cup of greek yogurt, 1/2 lemon, 3 minced garlic cloves, kosher salt, black pepper and 1 tbsp olive oil. Place in the fridge until Gyros are ready to serve.
Dice up your cucumber, red onion, tomato and parsley. Set aside until Gyros are ready to be assembled.
Place charcoals on one side of the bbq to create a hot zone and a cool zone on your bbq. Get the temperature to hold steady around the 250 degrees ferenheight mark and add a chunk of apple wood.
Place chicken in the cool zone on the bbq and let cook until the thickest part of the chicken breast reaches 165 degree ferenheight.
Be sure to warm up your pita bread in a hot pan.
Pull chicken apart and place a generous amount on your peta bread. Top it with your gyro sauce, tomoatoes, red onion, cucumber and parsley. Enjoy!
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