Chicken Gyro Bowls

Instructions

1. Step 1

   Grate ¾ piece (150 gr) cucumber and squeeze it firmly over the sink to remove as much liquid as possible.

   Ingredients used: 150.0 gr Cucumber

   Cookware: Box Grater, mixing bowl

2. Step 2

   Combine the squeezed cucumber with ¾ cup (170 gr) Greek yogurt, 1 tbsp (15 ml) lemon juice, 1 ⅜ clove (4 gr) garlic, dill, ⅜ tsp (2 gr) salt, and 0.5 gr black pepper. Refrigerate the tzatziki until serving.

   Ingredients used: 10.0 gr Fresh Dill, 4.0 gr Garlic, 170.0 gr Greek Yogurt, 0.5 gr Ground Black Pepper, 15.0 ml Lemon Juice, 2.0 gr Salt

   Cookware: mixing bowl

3. Step 3

   In a separate bowl, mix 5 tbsp (80 gr) Greek yogurt, 2 tbsp (30 ml) lemon juice, 30 ml olive oil, 2 ⅝ clove (8 gr) garlic, oregano, cumin, paprika, salt, and 1 gr black pepper. Coat the chicken in the marinade and refrigerate for at least 30 minutes.

   Timer: 30 min (fixed)

   Ingredients used: 700.0 gr Chicken Thigh, 4.0 gr Dried Oregano, 30.0 ml Extra Virgin Olive Oil, 8.0 gr Garlic, 80.0 gr Greek Yogurt, 1.0 gr Ground Black Pepper, 2.0 gr Ground Cumin, 30.0 ml Lemon Juice, 2.0 gr Paprika, 4.0 gr Salt

   Cookware: mixing bowl

4. Step 4

   Put the rice, water, and ⅜ tsp (2 gr) salt in a saucepan. Bring to a boil over high heat.

   Ingredients used: 2.0 gr Salt, 600.0 ml Water, 300.0 gr White Rice

   Cookware: saucepan

5. Step 5

   Cover the saucepan, reduce to low heat, and cook until the rice is tender and the water is absorbed.

   Timer: 15 min (fixed)

   Cookware: lid, saucepan

6. Step 6

   Remove the rice from the heat and leave it covered to steam, then fluff it gently.

   Timer: 10 min (fixed)

   Cookware: lid, saucepan

7. Step 7

   Combine 1 ¼ piece (250 gr) cucumber, the tomatoes, red onion, 1 tbsp (15 ml) olive oil, ⅜ tsp (2 gr) salt, and 0.5 gr black pepper.

   Ingredients used: 250.0 gr Cucumber, 15.0 ml Extra Virgin Olive Oil, 0.5 gr Ground Black Pepper, 120.0 gr Red Onion, 2.0 gr Salt, 300.0 gr Tomato

   Cookware: Chef Knife, cutting board, mixing bowl

8. Step 8

   Warm the pita bread in a dry skillet over medium heat, turning once. Transfer it to a plate and cut it into wedges.

   Timer: 3 min (fixed)

   Ingredients used: 4.0 piece Pita Bread

   Cookware: Chef Knife, cutting board, plate, skillet, tongs

9. Step 9

   Heat the skillet over medium heat. Remove the chicken from the marinade, let excess marinade drip away, and cook until browned and the thickest part reaches 74°C.

   Timer: 14 min (fixed)

   Cookware: skillet, tongs

10. Step 10

    Transfer the chicken to a clean cutting board, rest it briefly, and slice it across the grain.

    Timer: 5 min (fixed)

    Cookware: Chef Knife, cutting board

11. Step 11

    Divide the rice among four bowls. Top with the sliced chicken and tomato-cucumber salad, then add tzatziki and warm pita wedges.

    Cookware: mixing bowl