- 1 recipe gluten-free naan dough or 6-8 pre-made gluten-free naan
- Tomatoes, seeded and chopped
- Red Onion, peeled and thinly sliced
- Feta Cheese, crumbled
FOR THE CHICKEN
- 2 cloves of garlic, peeled and minced
- 1/4 cup fleshly squeezed lemon juice (juice of 1 lemon should do it)
- 2 Tbsp. white vinegar or white balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 3 Tbsp. plain yogurt
- 1/2 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 2 lbs. skinless boneless chicken breasts
FOR THE TZATZIKI
- 1/2 cup peeled, seeded, and shredded cucumber (no specific sort of cucumber)
- 3 cloves garlic, peeled and minced
- 1 Tbsp. white vinegar or white balsamic vinegar
- 8 oz Greek-style plain yogurt
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. chopped fresh dill + more for sprinkling
- 1 Tbsp. freshly squeezed lemon juice
First, make the naan (If using pre-made naan, skip ahead to marinate the chicken). Once the dough has undergone its first rise, do not knead the dough. Divide it into pieces that are about 4 1/2 ounces each (you should get around 6 pieces). Using a rolling-pin and well-floured hands, shape each piece into a round that is nearly 1/2 inch thick. Place each round on a greased, parchment-lined baking sheet. Cover with lightly oiled plastic wrap, and set in a warm, draft-free location to rise for 30 minutes, or until puffed but not doubled.
As it is nearing the end of its rise, heat a lightly greased cast-iron skillet over medium-high heat. Once the pan is hot, place the first piece of dough in the pan. Cook on one die until lightly golden brown (about 2 minutes). Flip the bread, press down on the top of the bread with a wide spatula to deflate it. Continue to cook until lightly golden brown on the underside (another minute or so). Remove from the skillet and cover with a tea towel to keep warm. Repeat with the remaining pieces of dough, lightly greasing the skillet in between pieces of dough. Keep the bread covered.
Marinate the chicken. In a large bowl or zip-top plastic bag, place all of the ingredients for the chicken except for the chicken itself and mix to combine well either with a whisk, or by closing the plastic bad securely and massaging the mixture from the outside of the bag. Place chicken breasts in the marinade, and either cover the bowl tightly or close the bag securely. Place in the refrigerator and marinate for 1 hour or for up to 2 days.
Make the tzatziki. Place the shredded cucumber in a clean tea towel (a kitchen towel with a flat, non-linty weave), enclose the cucumber tightly and squeeze tightly to remove as much moisture as possible from the cucumber. Place the cucumber in a medium-size bowl, add the remaining tzatziki ingredients, and whisk to combine well. Sprinkle the top with a bit more chopped fresh dill. cover the bowl tightly and refrigerate until ready to serve.
Cook the chicken. Remove the chicken breasts from the marinade, and place wide by side on a rimmed baking sheet lined with aluminum foil and greased with cooking spray. Discard any remaining marinade. Place the chicken directly under your oven’s broiler and cook for 6 minutes. Remove the chicken from the oven and flip each breast over carefully. Return to the oven and broil until cooked through (4-6 minutes more, depending on the thickness of the chicken breasts). Remove the chicken from the oven and allow to rest for at least 5 minutes before slicing each breast into strips.
To make each individulal gyro, pile strips of chicken, tzatziki sauce, tomatoes, sliced red onion, and crumbles feta cheese in the center of a warm piece of gluten-free naan. Fold the bread in half and serve.
Recipe Credit: Gluten Free on a Shoestring