Gyro Chicken Tenders

  • PREP: 20min

  • COOK: 15min

  • SERVES: 4

  • PREP: 20min

  • COOK: 15min

  • SERVES: 4

  • Chicken

Gyros usually refer to Greek dishes made on a rotisserie, hence the word gyro literally means turn. If you don’t have a home rotisserie system (you might… but I don’t. Yet), you can still enjoy some gyro-inspired chicken tenders, made extra delicious by the minty dill tzatziki. Eat with a salad for dinner, and toss it into a pita for a quick lunch tomorrow.

Ingredients (20):

  • Marinade
  • 1 pack ButcherBox Chicken Tenders
  • ½ c extra virgin olive oil
  • 1 tsp mint, minced
  • 1 Tbsp oregano, minced
  • 2 cloves garlic, minced
  • zest of 1 lemon
  • juice of 2 lemons
  • ¼ tsp ground black pepper
  • ½ tsp kosher salt
  • Mint & Dill Tzatziki:
  • 2 c Greek yogurt
  • 1 tsp lemon juice
  • ½ English cucumber, seeded and small dice
  • 1 Tbsp mint, finely chopped
  • 1 Tbsp dill, finely chopped
  • 2 cloves garlic, minced
  • 1 Tbsp olive oil (I prefer Hojiblanca from Salt & Olive)
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper

Directions:

  1. Place chicken tenders and marinade ingredients in a resealable, leak-proof bag and refrigerate overnight.
  2. Remove chicken from marinade, and pat dry chicken tenders with paper towels. Discard all excess marinade.
  3. Lightly rub chicken tenders with olive oil, and season with salt and pepper.
  4. Preheat grill pan. Once pan is hot, add chicken tenders. Reduce heat to medium and sear chicken on both sides for 5 min per side, or until meat thermometer inserted into the thickest part reads 165°F.
  5. For the mint and dill tzatziki, mix all ingredients together, and bring to room temperature.
  6. Serve chicken tenders on a salad or pita with tzatziki ladled on top!

Happy Eating!

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