• Pretty Plate by Michelle

Pita, Tzatziki, Chicken and Pommes: My Big Fat Greek Chicken Gyros

When I am craving Greek food, I tend to go all out because everything is just so dang good! You have to have the pita, the fries are a must, there are no if ands or buts on whether you need the tzatziki sauce or not and of course give me all of the vegetables. Take every single one of those items and put them together within one meal and I give you Pretty Plate’s Big Fat Greek Chicken Gyro. It is big, fat, flavorful, pretty and filled with everything and anything anyone could ever want in a Greek meal.



Holy yum! That was my family’s reaction when I first presented these to them and if I am being honest, it was appropriate ha. These big fat Greek chicken gyros are so delicious and filled with all of the essentials: juicy greek marinated chicken, fresh vibrant vegetables, tangy tzatziki sauce, savory fries and a soft pita shell on the outside. I made sure that nothing was left out with these bad boys. These are so fun to make and eat. The best part is that you can customize and build your gyro just how you would like.


You can keep the fries off and eat them as a side. However, they are amazing on the sandwich because you get a salty, tender yet slight crunch with each bite of your gyro. You can also leave the tzatziki cucumber salad off, eat that on the side and just dip your sandwich in the extra sauce on the side. Not a tomato fan? No problem, leave those off as well! You can do you when it comes to these, but I am telling you that loading them up with everything will truly make your world go round.



The one thing that I love about these is that majority of the items can be prepped ahead of time, see below some of the things you can do to speed up the prep and cooking process when making these:

  • Make the tzatziki sauce and cucumber salad ahead of time. In fact, it is recommended! That way it has time to cool in the fridge and let the sauce marinate with the cucumbers and red onions.

  • Prep your lettuce and tomatoes ahead of time. Wash both of them, then start by tearing your leaves off and placing them on a plate. Next, slice your tomatoes and place them on the same plate or another one and then place both in the fridge until ready to cReade your gyros.

  • Slice your chicken ahead of time, make your Greek marinate for it and marinate it in the fridge ahead of time.

  • Also, air fry your french fries ahead of time and then when ready to construct your gyros, just place them in the oven for a quick little warm up right before.

The only that that will be left to do is to cook your marinated chicken when you are ready and then putting all items together as you would like aka create your big fat Greek chicken gyro. All of the ingredients and directions will be below, but keep in mind you can make this in any order you see best fir for you.


My AIR FRYER FRENCH FRIES have been made before in a previous recipe. Click HERE to see photos, ingredients and directions on how to make them. One tip when making these, is when you are cutting the potatoes into french fry form make sure to not cut them too small or too thin. They will get too crispy and crunchy in the air fryer.


I have one last note and it is about the PITA BREAD. I like to steam it in the microwave for 30 seconds right before I am constructing the gyro. I wet a paper towel, wrap it around the pita and I make sure that it is completely covered and I microwave it for 20-30 seconds. It comes out nice and hot and soft. It makes the pita bread more manageable and it will fold easier as opposed to crumbling.



Tag @prettyplatebymichelle or #prettyplatebymichelle on instagram if you made this. I would love to see your big fat Greek chicken gyro and reshare your Pretty Plate!

Makes about 5-6 Chicken Greek Gyros, INGREDIENTS: For the Gyros

1 Package pita bread, steamed in the microwave (see my note above)

Romaine lettuce leaves, cut or ripped in pieces

Pretty Plate air fryer french fries - CLICK TO SEE PHOTOS, INGREDIENTS AND DIRECTIONS

Greek chicken (recipe to follow below)

Tzatziki cucumber salad (recipe to follow below)

Ripe tomato, sliced and cut in halves

INGREDIENTS: For the Tzatziki Cucumber Salad

1 cucumber, sliced

1/2 Red onion, cut in half moons

1 Cup Greek yogurt, 5% milk fat

1 TBSP minced garlic

1 TBSP olive oil

Fresh lemon juice from one full lemon

1 TSP white vinegar

2 TBSP fresh dill, finely chopped

1 TSP salt

1/4 TSP black pepper

DIRECTIONS:

  1. Peel, wash, pat dry and slice your cucumber. Place it in a bowl.

  2. Slice your red onion in half moons and place it in the Sam bowl as the cucumbers.

  3. In a separate bowl place all the ingredients for the tzatziki sauce in that bowl. That includes: 1 Cup Greek yogurt, 5% milk fat, 1 TBSP minced garlic, 1 TBSP olive oil, Fresh lemon juice from one full lemon, 1 TSP white vinegar, 2 TBSP fresh dill, finely chopped, 1 TSP salt and 1/4 TSP black pepper. Whisk everything together until smooth.

  4. Reserve 1/2 cup of the tzatziki sauce to serve with the gyros on the side later and then pour the rest over the sliced cucumbers and red onions. Mix everything together and mix well. Place reserved sauce and cucumber salad in the fridge until ready to serve and construct gyros.

  5. ENJOY!

INGREDIENTS: For the Greek Chicken

3 chicken breasts, cut in slices

1/2 cup olive oil

1 TBSP red wine vinegar

1 TBSP Italian seasoning

Lemon zest from one lemon

Fresh lemon juice from one lemon

1/2 TSP salt

1/4 TSP black pepper

DIRECTIONS:

  1. Wash your chicken breasts and pat dry.

  2. Slice your chicken into strips and place them in a bowl or ziploc bag.

  3. In a bowl, add all of your ingredients for the marinade. This includes: 1/2 cup olive oil, 1 TBSP red wine vinegar, 1 TBSP Italian seasoning, lemon zest from one lemon, fresh lemon juice from one lemon, 1/2 TSP salt and 1/4 TSP black pepper. Whisk together to mix well.

  4. Once mixed pour your marinade over your sliced chicken and mix everything together. Place in the fridge for a minimum of 30 minutes before cooking. NOTE: I like to do this in the morning and then cook this in the late afternoon or night. The longer it marinates the better.

  5. When ready to cook, spray a grill pan or pan with non stick spray. Heat over medium heat and add your marinated chicken. You can also add some of the marinade to the pan as well, so it cooks with the chicken.

  6. Cook your chicken for 5-10 minutes or until the chicken is no longer pink.

  7. Serve right away or store in an air tight container until ready to enjoy.

  8. ENJOY!

PRETTY PLATE KITCHEN ITEMS USED:

  1. Terrazzo Platter

  2. Mini Square Bowls

  3. Medium Square Bowls

  4. Mixing Bowl Set

  5. Marble Salt Cellar with Pink Himalayan Salt

  6. Hearth and Hand Melamine Striped Plate

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