Yield: 4
SMF Kitchen
@smfchicken
00:20
Prep
00:30
Marinate
00:15
Cook
00:10
Rest
01:15
Total Time
Ingredients & Directions
Directions
Chicken Marinade
1/4 cup
plain Greek yogurt
2 tablespoons
lemon vinaigrette dressing
2 tablespoons
flat leaf parsley, minced
1 1/2 teaspoons
dried oregano
1/2 teaspoon
smoked paprika
1/2 teaspoon
cumin
1/2 teaspoon
corriander
salt & pepper, to taste
6 pieces
- Mix all ingredients except for chicken in a sealable disposable bag or bowl and mix well.
- Add in pieces of chicken making sure the chicken gets completely coated with the marinade.
- Refrigerate for at least 30 minutes but best if done overnight.
- When ready to cook, preheat grill to medium high creating direct and indirect heat zones.
- Lightly grease grill grates to prevent the chicken from sticking to the grates.
- Chicken should take about 10-15 minutes to cook to an internal temperature of 165 degrees, turning halfway through the cooking time.
- Once chicken has reached the proper temperature, remove from grill, cover with foil and let rest for about 10 minutes.
- Cut the grilled breasts into bite-sized squares for assembling the bowls.
Greek Gyro Bowls
2 cups
cooked brown rice
8 oz
tzatziki sauce
cherry tomatoes, quartered
cucumber, diced
red onion, halved & thinly sliced
kalamata olives, sliced or halved
6 oz
crumbled feta cheese
- To assemble bowls, place a half a cup of rice in the bowl and top with tomatoes, cucumbers, onions, olives and feta cheese.
- Place chicken in the bowl.
- Top with a dollop of tzatziki sauce and garnish with additional fresh minced flat leaf parsley if desired.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Grilled Greek Chicken Gyro Bowl
SMF Kitchen
@smfchicken
Yield: 4
00:20
Prep
00:30
Marinate
00:15
Cook
00:10
Rest
01:15 Total Time
Ingredients
Directions
Chicken Marinade
1/4 cup
plain Greek yogurt
2 tablespoons
lemon vinaigrette dressing
2 tablespoons
flat leaf parsley, minced
1 1/2 teaspoons
dried oregano
1/2 teaspoon
smoked paprika
1/2 teaspoon
cumin
1/2 teaspoon
corriander
salt & pepper, to taste
6 pieces
- Mix all ingredients except for chicken in a sealable disposable bag or bowl and mix well.
- Add in pieces of chicken making sure the chicken gets completely coated with the marinade.
- Refrigerate for at least 30 minutes but best if done overnight.
- When ready to cook, preheat grill to medium high creating direct and indirect heat zones.
- Lightly grease grill grates to prevent the chicken from sticking to the grates.
- Chicken should take about 10-15 minutes to cook to an internal temperature of 165 degrees, turning halfway through the cooking time.
- Once chicken has reached the proper temperature, remove from grill, cover with foil and let rest for about 10 minutes.
- Cut the grilled breasts into bite-sized squares for assembling the bowls.
Greek Gyro Bowls
2 cups
cooked brown rice
8 oz
tzatziki sauce
cherry tomatoes, quartered
cucumber, diced
red onion, halved & thinly sliced
kalamata olives, sliced or halved
6 oz
crumbled feta cheese
- To assemble bowls, place a half a cup of rice in the bowl and top with tomatoes, cucumbers, onions, olives and feta cheese.
- Place chicken in the bowl.
- Top with a dollop of tzatziki sauce and garnish with additional fresh minced flat leaf parsley if desired.
