Greek Chicken Gyro Salad Recipe By Tasty

Steps:

• In a large bowl, combine marinade ingredients and stir well.
• On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
• In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.
• Preheat oven to 400°F (200°C).
• Shred the cucumber, be sure to squeeze out any excess liquid.
• In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes.
• On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees.
• Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
• Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.
• Enjoy!

Steps:

• Preheat oven to 375˚F (190˚C).
• In a bowl, add the Greek yogurt, cucumber, lemon juice, olive oil, garlic, and salt, and stir to combine.
• Place pita wedges on a baking sheet and bake until crisp, about 8 minutes.
• In a bowl, add the lemon juice, 1 tablespoon olive oil, oregano, lemon zest, garlic, salt, black pepper, and chicken, and toss to coat.
• Heat remaining olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned, about 5 minutes.
• Add the spinach, cherry tomatoes, red onion, cucumber, chicken, and pita chips together in a large bowl and drizzle with tzatziki dressing.
• Enjoy!

Steps:

• Make the chicken: Preheat the grill to 350°F (180°C).
• Season the chicken all over with olive oil and Grill Mates® Montreal Chicken Seasoning.
• Place the chicken on the grill and with the lid closed, cook the chicken for 6-8 minutes on each side, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the chicken from the grill and cut into bite-size pieces.
• Make the tzatziki dressing: In a small bowl, mix together the yogurt, olive oil, lemon zest and juice, garlic, cucumber, and salt until well combined.
• Assemble the salad: Swoop the tzatziki dressing across the bottom of a large bowl. Top with the romaine, tomatoes, cucumber, olives, red onion, chickpeas, feta, and chopped chicken. Drizzle the red wine vinegar, olive oil, and lemon juice all over the salad. Garnish with McCormick® Dried Oregano, McCormick® Crushed Red Pepper, and pita chips. Serve immediately.
• Enjoy!