Grilled Chicken Gyro’s

120 Min.
15 Min.
4
Ingredients
4
(6-ounce) boneless, skinless chicken breasts
4 (6-ounce) boneless, skinless chicken breasts
1
tablespoon Better Than Bouillon® Reduced Sodium Roasted Chicken Base
1 tablespoon Better Than Bouillon® Reduced Sodium Roasted Chicken Base
cup vegetable oil
⅓ cup vegetable oil
cup freshly squeezed lemon juice
⅓ cup freshly squeezed lemon juice
¼
cup plain yogurt
¼ cup plain yogurt
1
tablespoon minced garlic
1 tablespoon minced garlic
2
teaspoons dried oregano
2 teaspoons dried oregano
1
teaspoon cracked black pepper
1 teaspoon cracked black pepper
For Gyro
4
round flat breads
4 round flat breads
1
cup tzatziki sauce
1 cup tzatziki sauce
1
cup shredded lettuce
1 cup shredded lettuce
1
cup diced tomatoes
1 cup diced tomatoes
¼
cup thinly sliced red onions
¼ cup thinly sliced red onions
Directions
  1. Mix the Roasted Chicken Base, vegetable oil, lemon juice, yogurt, garlic, oregano, and black pepper in a small bowl. Add the marinade to a resealable plastic bag, add the chicken, toss to coat and refrigerate for 2 hours and up to 8 hours.
  2. Preheat the grill to 400°F.
  3. Remove the chicken from the marinade and place directly onto the grill. Grill the chicken for 5 - 6 minutes per side or until the internal temperature is 165°F. Remove the chicken from the grill and let rest for 10 minutes.
  4. To assemble the gyros, slice the chicken in ½-inch slices on a slight angle. Add tzatziki sauce to the bottom of flat breads, add sliced chicken and top with tomatoes, lettuce, and red onions.
  5. Serve immediately.
Try this dish with Better Than Bouillon Premium or Organic Roasted Chicken Base.

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