Grilled Chicken & Olive Gyros
| Prep Time: 75 min | Cook Time: 10 min |
| Servings: 4 | Skill Level: medium |
The perfect summer grilling recipe that will make you feel like you are on a beach in Greece. These chicken skewers are paired with grilled Pearls Specialties Kalamata Olives. The olives are grown in the sunny Mediterranean and are such an easy addition that adds so much flavor to the chicken thighs. A fresh tomato salad and tzatziki sauce added to the skewers make these gyros so tasty!
Recipe and image attributed by Casey Cheek
Ingredients
Grilled Chicken & Olive Gyros
- 6 boneless, skinless chicken thighs
- 1/2 cup Pearls Specialties Kalamata Olives
- 1/2 cup plain, nonfat Greek yogurt
- 1/4 cup olive brine
- 2 tbsp red wine vinegar
- 1/2 lemon, juiced
- 1/2 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1/2 tsp dill
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup feta
- Tomato Salad
- 1 cup tzatziki, homemade or store-bought
- 4 pitas
- Parsley
Tomato Salad
- 1/2 red onion, thinly sliced
- 1 1/2 cup cucumbers, chopped
- 2 cups tomatoes, chopped
- 1/4 cup red wine vinegar
- 1 tsp oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- pinch red pepper flakes
- 2 tbsp olive oil
Cooking Instructions
- Dice the chicken thighs into 1″ pieces. Combine in a bowl with the Greek yogurt, olive brine, red wine vinegar, lemon juice, salt pepper, cumin, garlic powder, onion powder, oregano, and dill. Cover and let marinate in the fridge for at least 30 minutes.
- To make the tomato salad, combine the red onion, cucumbers, tomatoes, red wine vinegar, oregano, salt, black pepper, red pepper flakes and olive oil. Let that marinate as you cook the chicken.
- Assemble your chicken skewers with an alternating piece of chicken and a Pearls Specialties Kalamata Olive. Make sure the skewers have been soaked in water. Grill each skewer on each side for 5-7 minutes until the chicken is cooked through. Top the skewers with feta and parsley.
- Assemble the gyros with tzatziki on the pita, tomato salad, and chicken and olive skewers. Top with more parsley, wrap the gyro and enjoy!
