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Chicken Gywarma

Recipe byslavigne

1 lb (500g) Chicken breast, or skinless boneless thighs
6 cloves garlic
3 Tbsp oregano
1 Tbsp olive oil
2 onions, thinly sliced
1/2 bunch parsley, roughly chopped
3 Tbsp sumac
2 cups chopped lettuce
1 cup diced tomatoes
4 oz (125 g) grated cheddar or mozzarella or Monterey Jack
1 Tbsp olive oil
4-6 Greek pita or naan bread
Hot peppers (optional)

1/2 English cucumber, grated
1 1/2 cups plain Greek yogurt
2 garlic cloves, minced
2 Tbsp olive oil

Tahini sauce
1/2 cup tahini
3 Tbsp lemon juice
1/2 tsp salt
1/2 tsp pepper

Slice chicken thinly and place in a glass baking dish; mix well with garlic, oregano, and oil. Refrigerate for a day... Note, if grilling chicken on the BBQ do not slice before cooking, slice after grilling instead. Tzatziki Grate cucumber and let drain at least 5 min. Add to yogurt, garlic and oil. Adjust seasoning with salt and pepper. Best if made a day ahead Tahini In a blender, add tahini, lemon juice, salt, pepper and about 1/4 cup water. As ingredients blend, the paste will thicken to a peanut butter consistency. Keep adding water, a little at a time until it's a thinner consistency. I a glass bowl add sliced onion, parsley, and sumac, mix well; let sit at least 30 min. Until onion starts to soften and release some juices. Before cooking chicken, make sure all ingredients are prepared for assembly In a med frying pan on high heat sauté chicken make sure not to move too often so it browns. Cook 5 min or so. Brush pitas with oil, and place in 375 F oven to warm Remove and place on a sheet of foil Assembly; spread tzatziki on pita, add cheese, chicken, tomatoes, lettuce, and a generous portion of onion. Top with more tzatziki, and a small amount of tahini sauce. Wrap pita in foil like a burrito top with some hot peppers or serve on the side



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