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Chicken Gyro Flatbreads with Tzatziki

Name: Chicken Gyro Flatbreads with Tzatziki
Prep time: 12 min
Total time: 47 min
Cuisine: Greek
Ingredients: boneless chicken — 680 g; olive oil — 41 g; lemon juice — 44 g; garlic — 12 g; dried leaf oregano — 3 g; salt — 6 g; black pepper — 3 g; nonfat plain yogurt — 237 g; english cucumber — 200 g; dill — 4 g; pita bread — 400 g; shredded romaine lettuce — 237 g; tomato — 120 g; red onion — 55 g

Chicken Gyro Flatbreads with Tzatziki reads citrus 5.9, sourness 5.5 and richness 4.6 on Palate's 0–10 flavor X-ray — a Greek main, about 47 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.6 / 10
Sweet & Fruity — 3.1 / 10
Sour & Bright — 7.5 / 10
Bitter & Earthy — 1.2 / 10
Rich & Fat — 4.9 / 10
Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Citrus 5.9 · Sourness 5.5 · Richness 4.6 · Salinity 4.2 · Allium 4.0 · Herbaceous 3.3 · Umami 2.8 · Fruity 2.6 · Sweetness 1.9 · Funk & Ferment 1.7 · Warm Spice 1.7 · Floral 1.2 · Bitterness 1.1 · Nutty 1.1 · Heat 0.9 · Earthy 0.6

What's in it (14)

boneless chicken — 680 g
olive oil — 41 g
lemon juice — 44 g
garlic — 12 g
dried leaf oregano — 3 g
salt — 6 g
black pepper — 3 g
nonfat plain yogurt — 237 g
english cucumber — 200 g
dill — 4 g
pita bread — 400 g
shredded romaine lettuce — 237 g
tomato — 120 g
red onion — 55 g

Time & effort: about 47 min (12 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 117.9 kcal, 12.8 g protein, 1.4 g fat, 13.5 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

In a large bowl or zip-top bag, whisk together the olive oil, 2 tablespoons of the lemon juice, 3 of the minced garlic cloves, the oregano, 1 teaspoon of the salt, and the pepper. Add the chicken thighs and turn to coat well. Cover and refrigerate for at least 30 minutes and up to 4 hours.
Meanwhile, stir together the yogurt, half the cucumber (grated and squeezed dry), the remaining garlic, the remaining 1 tablespoon lemon juice, the dill, and the remaining 1/4 teaspoon salt in a small bowl. Cover and refrigerate until ready to serve; the tzatziki only gets better as it sits.
Heat a large grill pan or heavy skillet over medium-high heat until shimmering. Lift the chicken from the marinade, letting the excess drip off, and sear until deeply golden and releasing easily from the pan, 5 to 6 minutes per side, until an instant-read thermometer reads 165°F at the thickest part.
Transfer the chicken to a cutting board and let it rest 5 minutes, then slice against the grain into thin strips.
Wipe out the pan and warm the flatbreads directly in it over medium heat, 20 to 30 seconds per side, until pliable and lightly charred in spots.
Spread a generous layer of tzatziki over each warm flatbread, then top with the sliced chicken, lettuce, tomato, red onion, and the remaining diced cucumber.
Drizzle with a little more tzatziki, fold or roll the flatbreads, and serve right away while the chicken is warm.

Dishes with a similar flavor shape

Pork Souvlaki Skewers with Pita — Greek
Grilled Turkey Kebabs with Zucchini and Peppers — American
Grilled Pork Souvlaki Skewers — Greek
Classic Chicken Souvlaki Skewers — Greek
Grilled Lamb Kebabs with Mint Yogurt — Greek

Keep reading: what citrus, sourness, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.