chicken gyro @ home

recipe @ home | chicken gyros | seventeen ingredients

God said, “gyro.”

so, i made a gyro.

recipe

makes three servings.

ingredients:

for the caramelized onions

• 2 tablespoons olive oil

• 1 1/2 red onions, sliced

• 1 teaspoon sugar

• 1 tablespoon balsamic vinegar

for the chicken

• 6 ounces plant-based chicken tenders, cubed

• 6 tablespoons olive oil

• 2 tablespoons whole grain dijon mustard

• 3 teaspoons paprika

• 1 1/2 teaspoons oregano

• 1/2 teaspoon garlic powder

for the base and side fixings

• 3 pieces indian-style, garlic-flavored flatbread or naan

• 1/2 tomato, diced

• 1/2 cucumber, diced

• 1/2 cup shredded purple and green cabbage mix

• 1 avocado, cubed

for the sauce

• 1 individual container plain vegan yogurt (about 125 - 150 grams)

• 2 tablespoons fresh mint

• 2 tablespoons fresh dill

• 1/4 cup avocado or 1/4 cup cucumber cubed, whichever you like best

• 1/2 teaspoon sea salt

instructions:

1. marinate the chicken:

   • combine the olive oil, dijon mustard, paprika, oregano, and garlic powder into a flat mixing bowl such as a glass food storage container. mix everything with a whisk.

   • if there is no sodium listed on the chicken package, add 1 teaspoon of sea salt to the marinade. if plenty of sodium already exists in the chicken, do not add more salt.

   • add the chicken and stir with a spoon to cover all the chicken with the marinade.

   • let sit.

2. preheat the oven to 375 degrees fahrenheit.

3. caramelize the onions:

   • heat the oil in a large pan over medium-low heat.

   • add onions and stir, cooking for about 8 minutes until soft and starting to brown.

   • sprinkle the sugar on top.

   • reduce the heat to low and continue cooking until the onions are browned and caramelized. add the vinegar and use a wooden spoon to scrape the bottom of the pan. continue stirring until satisfied with the caramelization.

   • set aside to cool.

4. cube and arrange all of the side fixings onto a quarter sheet pan. add the caramelized onions to the pan.

5. make the sauce:

   • simply add all of the ingredients into a small, miniature food processor and process until you are satisfied with the mixing and size of the fresh mint and dill in the sauce.

6. cook the chicken:

   • using the same large pan, heat the pan over medium heat.

   • add the chicken and continue to stir until thoroughly cooked.

   • take the pan off the stovetop and add the leftover marinade in the dish to the pan.

   • stir the chicken and fully coat each piece in the marinade.

7. place the flatbread on a half sheet pan and heat in the oven for 6 minutes.

8. assemble:

   • gently fold and reopen each flatbread on individual serving plates.

   • add the chicken, fixings, and sauce.

   • enjoy!

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God said, “gyro.”

so, i made a gyro. and i am glad i listened. yum.

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bonus tip:

• select a plant-based chicken that is made from vital wheat gluten. i find soy-based vegan chicken to be stiff — the texture off-putting. vital wheat gluten chicken tastes and mimics the texture of real chicken better. if all available market-sold, plant-based chicken makes the switch to soy protein, we will need to start making our own concoction.

note:

• remember to check the sodium content on the package of the chicken. if present, adding salt to the marinade will make the marinade too salty.