Greek flavors right at home with a combo of chicken and beef, fresh veggies, tzatziki and pita
We’re traveling to Greece today with Gyros! I grew up eating Gyros from a hole in the wall place in the Chicago suburbs, and I got to experience the true Greek gyros when I was in Athens and Santorini several years ago. For my gyros, I do a beef and chicken combo; served alongside GF pita bread, tomato, red onion, tzatziki and roasted potatoes. This meal reminded me of what I grew up eating, and by the looks of this plate you know I was stuffed!
Prep Time: 20 mins
Inactive Time: 2-4 hours
Cook Time: 20 mins
Serves 4
Ingredients
1.25 lbs boneless skinless chicken thighs, thinly sliced
1.25 lbs beef, I used sirloin thinly sliced
Salt to taste
Pepper to taste
1/4 c lemon juice plus 2 T
1 T oregano dry
2.5 T garlic minced
1 T paprika GF
1 onion puréed
1/2 T cumin
1 T rosemary dry
1 T ground thyme
1/2 c olive oil
1/2 red onion thinly sliced
2 tomatoes sliced
1 c Greek yogurt
1/2 cucumber grated
1 package GF pita (I like using BFree Foods or MyBread Bakery) toasted
2 T fresh mint chopped
Roasted potatoes for serving
Directions
1. Place beef and chicken in separate ziploc bags to marinade and split ingredients: olive oil, 1/4 c lemon juice, rosemary, thyme, cumin, 2 T garlic, oregano, onion, paprika, salt and pepper. Let marinade for 2-4 hrs in fridge.
2. Skewer the meat and grill for 15-17 mins flipping throughout until browned and meat fully cooked.
3. Combine Greek yogurt, cucumber, 2 T lemon juice, 1/2 T garlic, mint, and salt and pepper. Set aside.
4. Remove meat from skewers and place in a bowl.
5. Plate gyros meat with red onion, tomato, a couple spoonfuls of Tzatziki, toasted gluten free pita and roasted potatoes.