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Chicken Gyros Pita Platter with Tzatziki (Lectin-Free, Gluten-Free)

This chicken ‘gyros’ pita platter is so delicious, makes a great weekend family al fresco lunch or dinner. All my family loved it, even the pickiest ones, and on the plus side, is clean and healthy. Made with my lectin-free pita bread, pasture-raised chicken, and homemade tzatziki.

What is a gyro?

Technically, this is not a gyro, which is a Green dish that involves meat, chicken or lamb cooked on a vertical rotisserie, like shawarma. But, since it’s almost impossible to have that kind of setup in a real home, a skillet, the right preparation and spices can bring us close to the authentic gyro.

Greek cuisine is one of my most favorite and I used to love going to Greek restaurants. In fact, good Greek restaurants are plant paradox friendly, and great places to eat real, nourishing food, in general.

I often watch my husband eating a chicken gyro in a restaurant, here in my hometown in Romania, and every time I do I come back home and make my own. That’s how this recipe was born.

The elements of this gluten-free chicken gyros pita platter

While making all these elements might seem a little overwhelming, it is in fact an easy dish to make. Some of the elements can be made in advance, whenever you have time.

  • chicken thighs marinated with yogurt and spices and cooked in a skillet
  • sweet potato fries
  • green salad and/or shredded cabbage
  • homemade tzatziki sauce
  • homemade lectin-free, gluten-free pita bread

The chicken

The chicken should be marinated for at least 2 hours, so you can make the marinade whenever you have 10 minutes during the day. You just have to mix the yogurt and the spices together and mix with the chicken. Make sure the chicken is well coated and refrigerate until mealtime. The chicken will be ready in 20 minutes.

The sweet potato fries

You most probably have your own way of making sweet potato fries, but I gave you my version below. It’s super simple. Cut the potatoes and bake them with just a tiny bit of olive oil at 375F for about 20 minutes, depending on their size.

I don’t add salt when cooking because that will make them mushy. And I don’t take them off the baking sheet immediately. If you give them some time to rest, they’ll dry up a little more.

The tzatziki sauce

There are no chicken gyros pita platters without tzatziki. Another element that can be made in advance, in just 10 minutes. You need washed and pat dried herbs (dill and parsley), a peeled and deseeded small cucumber, and a little bit of minced garlic.

Mix the yogurt with herbs, chopped cucumber, garlic, salt and pepper and lemon juice. Taste and adjust if necessary. Store in a glass jar in the fridge until mealtime.

The pita bread

Luckily, even if we are lectin-free or gluten-free, we still have options. Any of the below would work.

The one I use here is the pita bread made with my multi-purpose lectin-free, nut-free dough. You will find the recipe in the Hamburger Bun post. From that quantity, you can make 8 pita breads.

The greens

Add any type of greens you have around: green lettuce, Romaine lettuce or a mix of microgreens or sprouts. I love to have a shredded cabbage salad, it makes this dish more nutritious and I love the combination.

To make a cabbage salad, you just have to shred the cabbage, massage it with a little bit of salt, add extra virgin olive oil, apple cider vinegar and pepper to taste. Adjust everything to your own taste. Massaging the cabbage is the magic step you should not skip.

Serving suggestions for this gluten-free chicken gyros pita platter

The easier way to serve this is to make a platter and everyone decides how they want to eat it. I served it as a platter, but I ended up folding my pita bread around the ingredients. I loved the rich, flavorful bite.

Eat it with a fork if that’s your thing. In restaurants, they serve gyros either as a plate, either as a pita wrap.

Chicken Gyros Pita Platter (Lectin-Free, Gluten-Free, Nut-Free)

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By Claudia Curici Serves: 4
Prep Time: 60 minutes Cooking Time: 20 minutes

This chicken 'gyros' pita platter is so delicious, makes a great weekend family al fresco lunch or dinner. All my family loved it, even the pickiest ones, and on the plus side, is clean and healthy. Made with my lectin-free pita bread, pasture-raised chicken, and homemade tzatziki.

Ingredients

  • FOR THE CHICKEN MARINADE (make in advance):
  • 600 grams / 1.320 lbs boneless, skinless chicken thighs
  • 1/2 cup goat, sheep, or buffalo full-fat yogurt
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cumin
  • 2 teaspoons oregano
  • 1 heaping teaspoon paprika
  • 2 teaspoons minced garlic
  • 1/4 teaspoon freshly ground pepper
  • zest of one organic lemon
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • FOR THE TZATZIKI SAUCE:
  • 1/2 cup goat, sheep, or buffalo full-fat yogurt
  • 1/2 cup peeled, deseeded and chopped cucumber
  • 2 tablespoons lemon juice
  • 1 heaping tablespoon finely chopped dill
  • 1 heaping tablespoon finely chopped parsley
  • FOR THE FRIES:
  • 2 medium sweet potatoes (or more if everyone loves them)
  • 1 1/2 tablespoon extra virgin olive oil
  • pinch of salt
  • FOR SERVING:
  • Any green salad you have or/and cabbage salad
  • 4 lectin-free pita breads

Instructions

1

TO MAKE THE MARINADE:

2

Make the marinade in advance, about two hours before you start or you can make it in the morning or whenever you have time during the day. Rinse well and pat dry your chicken (it's a good practice especially if you have histamine issues). Combine the yogurt will all the spices in a bowl, add the chicken, and mix well. Add everything to a bag or a glass container, make sure the chicken is covered in the marinade, cover well, and put in the fridge until the cooking time. It will be great if you can marinate for at least 2 hours.

3

TO COOK THE CHICKEN:

4

Heat a few tablespoons of extra virgin olive oil in a big skillet. Add the chicken with the marinade and cook for about 10 minutes on each side (time will also depend on how the chicken is cut or how big the pieces are. Chicken thighs are forgiving and will not dry out like chicken breast, but keep an eye on them.

5

TO MAKE THE FRIES:

6

Peel the sweet potatoes, wash with cold water and dry. Cut the round ends, and slice on their length. Cut the slices again into sticks, the more equal the size, the better. Add to a baking sheet, drizzle with just a tiny bit of olive oil, stir to coat them with the oil and arrange them so they are not crowded on the pan. Cook at 375F without touching for about 20 minutes, but it will depend on how thick the fries are (keep an eye on them so they don't burn). When they are ready take them out, stir with a spatula and let them on the pan until the rest of the food is ready. Salt just before serving (salt will turn them mushy during cooking).

7

TO MAKE THE TZATZIKI SAUCE:

8

Combine all the ingredients. Can be made in advance and kept in a glass jar, in the fridge.

9

TO SERVE:

10

Serve any way you like or makes sense for your family. Use cassava tortillas, pita bread, or any kind of flatbread you have. Read the post above for suggestions on what recipes to use. These can also be made in advance.

Notes

You can serve all these elements on a platter, or wrap them in pita bread or tortilla. Please check the post above for serving suggestions. The time for making pitas is not included in the total preparation time.

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2 Comments

  • Reply
    Erin
    June 11, 2021 at 8:09 am

    This is the best dish! Can’t wait to make it for a party sometime.

    • Reply
      Claudia
      June 11, 2021 at 11:41 am

      Thank you Erin, it looked beautiful in your picture on Instagram <3

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