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All RecipesPoultry

Chicken Gyros with Tomato Tzatziki

Recipe from Weber's On the Grill™: Chicken & Sides by Jamie Purviance

Fuel Type:

  • People

    Serves 6

  • Prep Time

    30 mins

  • Grilling Time

    8 to 10 mins

Ingredients
Instructions

the Ingredients

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Sauce

  • 1 cup plain Greek yogurt
  • 2 tablespoons finely chopped fresh mint leaves
  • 1 tablespoon extra-virgin olive oil
  • 1½ teaspoon fresh lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup seeded and finely chopped tomato
  • ½ cup finely diced English cucumber

Marinade

  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon dried oregano
  • 1 garlic clove, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon crushed red pepper flakes
 
  • 1½ pound chicken breast tenders
  • 1 small red onion, cut crosswise into ½-inch slices
  • Extra-virgin olive oil
  • 6 soft flatbreads or pitas

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a medium bowl whisk the yogurt, mint, oil, lemon juice, salt, and pepper. Add the tomato and cucumber and stir to combine.
  • In a large bowl whisk the marinade ingredients. Add the chicken to the bowl and toss to coat evenly. Marinate at room temperature for 30 minutes.

    Related Grill Skills

    • Mincing Garlic
  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
    Prepare the grill for cooking over medium heat (400°F).
  • Lightly brush the onion slices on both sides with oil. Remove the chicken from the bowl, letting the herbs cling to the chicken. Discard the marinade. Grill the chicken and onion slices over direct medium heat, with the lid closed, until the meat is firm to the touch and the juices run clear, and the onion is tender, 6 to 8 minutes, turning once. Remove from the grill.
    Lightly brush the onion slices on both sides with oil. Remove the chicken from the bowl, letting the herbs cling to the chicken. Discard the marinade. Grill the chicken and onion slices over medium heat, with the lid closed, until the thickest part of the chicken registers 165°F, and the onion is tender, 6 to 8 minutes, turning once. Remove from the grill.
    Lightly brush the onion slices on both sides with oil. Remove the chicken from the bowl, letting the herbs cling to the chicken. Discard the marinade. Grill the chicken and onion slices over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, and the onion is tender, 6 to 8 minutes, turning once. Remove from the grill.

    Related Grill Skills

    • Slicing an Onion
  • Warm the flatbreads over direct medium heat until lightly charred, about 2 minutes, turning once or twice.
    Warm the flatbreads over medium heat until lightly charred, about 2 minutes, turning once or twice.
  • Divide the chicken and onions over the flatbreads and add a generous spoonful of the tzatziki to each. Serve warm with the remaining tzatziki on the side.

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