Greek Chicken Gyro & Mediterranean Orzo Salad

tzatziki sauce

🥗Healthier: yogurt sauce

💰Cheaper: sour cream

Yogurt sauce provides a similar creamy texture with fewer calories.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat while still offering creaminess.

Marinate the chicken by combining it with olive oil, Dijon mustard, honey, garlic, salt, lemon zest, and oregano. Mix well to coat the chicken and refrigerate overnight.

Cook orzo in a large pan with chicken stock. Bring to a boil, then reduce to a simmer and cover for about 10 minutes, stirring after 5 minutes to prevent sticking.

Thread marinated chicken onto skewers, rotating their position for even stacking. Cover the top piece with a small piece of tin foil to prevent burning.

Place the spit in the oven, adding a cup of chicken stock to the dish.

Cook the chicken at 425°F (220°C) for 80 to 90 minutes, monitoring with a probe until it reaches 165°F (73°C).

While the chicken cooks, prepare the salad by slicing tomatoes, chopping sundried tomatoes, and slicing olives. Juice a lemon.

Lower the heat and stir in cherry tomatoes, sundried tomatoes, olives, lemon juice, olive oil, smoked paprika, and Italian seasoning. Season with salt and pepper to taste.

Transfer the cooked chicken to a platter, collecting the juices from the pan to use as a sauce. Cut the chicken into pieces to serve in warm Pita with toppings like tomatoes, onions, and taziki sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens