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🍽️ Chicken Gyros with Yogurt Dip and Herb Rice

589 kcal · 30 min · 4 servings

Chicken Gyros with Yogurt Dip and Herb Rice Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the onion in half and peel it. Slice the onion into very thin strips. Cut the chicken breast into even, thin strips. Mix the onions and chicken in a bowl. Let the mixture rest for a short time.
  2. 2. Put the rice in a pot. Cover the rice with about 700 milliliters of salted water. Bring the water to a boil. Cover the pot. Let the rice cook on low to medium heat for about 15 minutes.
  3. 3. Peel the garlic. Press the garlic through a press or chop it very finely. Wash the cucumber. Cut off the ends. Grate one half of the cucumber coarsely into a bowl. Add Greek yogurt and two tablespoons of olive oil to the grated cucumber. Mix everything well. Stir in the garlic to taste. Season the yogurt dip (tzatziki) with salt and pepper.
  4. 4. Cut the remaining cucumber in half lengthwise. Slice the cucumber halves diagonally into thin strips. Wash the tomatoes. Cut the tomatoes in half lengthwise. Wash the lime. Cut the lime in half. Squeeze the juice from the lime. Mix the cucumber strips, tomatoes, one tablespoon of lime juice, and two tablespoons of olive oil in a bowl. Season the salad with salt and pepper.
  5. 5. Heat two tablespoons of olive oil in a pan on high heat. Fry the meat-onion mixture for about 4 to 5 minutes until golden brown. Wash the dill. Remove the thick stems. Chop the dill finely. Add the dill to the salad. Season the salad with salt and pepper.
  6. 6. Fluff the rice with a fork. Divide the gyros meat, salad, yogurt dip, and rice onto plates. Drizzle the dish with some of the remaining lime juice. Serve the food. Enjoy your meal! Tip: Make sure the meat fries well to develop roasted flavors. Do not burn the onions while doing this. Shake the pan regularly. Reduce the heat if necessary and add a little more oil.

Nutrition per serving