Grilled Chicken Gyros with Greek Air Fried Potatoes Ingredients 4+ 2-4 Chicken Breast Iceberg Lettuce Tzatziki Sauce (I'm using my homemade recipe) 1 Medium Red Onion 1 Medium Tomato 1 Green Bell Pepper Feta Cheese Mozerella Cheese Salt Black Pepper Garlic Powder Olive Oil Cooking Spray 2-4 Russet Potatoes Dried Oregano Greek Marinade 1 Medium Lemon Steps Place your chicken breasts into a zip lock bag or bowl and pour 3/4 of your Marinade onto them. Let them Marinade in for 2 - 48 hours. The longer, the tastier. While they Marinade, go ahead and make your Tzatziki (recipe on my profile). If you don't plan on making Tzatziki from scratch, then you can ignore this step. After marinading, Preheat your BBQ to medium heat (about 375°F). Cut all of your vegetables and set in the fridge until you're ready to assemble the Gyros. Brush the grill with a bit of oil and place your chicken on (topside down). Cook for 15 minutes, then flip, brush with...
Peruvian Shredded chicken and cilantro sauce
Ingredients
- Slow cooked chicken
- 3 tbs olive oil (plus more if needed)
- 3 medium onions, halved and thinly sliced
- 4 cloves garlic, peeled and smashed
- 1 sweet potato peeled and diced (optional)
- Handful roughly chopped cilantro (more for garnish)
- 3-4 scallions diced (more for garnish)
- 2 limes, 1 halved, 1 into wedges for serving
- 2 tsp cumin
- 1 tbs dried oregano
- 1 tbs salt (more to taste once chicken shredded)
- 1 tbs pepper (more to taste once chicken shredded)
- 1 whole chicken, frozen is ok in a pinch
- Cilantro sauce
- 1 cup packed cilantro leaves roughly chopped
- 1/4 cup feta or Cojita
- 1/2 tsp Dijon mustard
- 1/2 cup olive oil
- Salt and pepper to taste
- 1 garlic clove
- 2 tbs lime juice
- 1/2 tsp cumin
- 1/2 tsp honey or agave
Steps
Oven to 225 or slow cooker to medium
Add everything except chicken into your Dutch oven or slow cooker (whole halved lime included) and toss to coat. (Not cilantro sauce ingredients)
Put chicken on top, breast side up. Drizzle with olive oil, salt and pepper (defrosted is better but in a pinch I put one in frozen, just needs more time to cook)
Put in oven or slow cooker, cook 4-5 hours depending on chicken size
To make Cilantro sauce, combine all ingredients in a food processor or good blender. Refrigerate until ready to use. Sauce should be completely creamy and incorporated.
Once chicken is really falling apart, remove from heat into a baking dish or something you can work in to shred, let cool slightly.
Take two forks and shred chicken. Careful to not include bones or tendons, I don’t usually include skin.
Assess what’s left in pot, what would taste good once you mix chicken back in. I’d squeeze out then remove the lime, maybe smash up the garlic more and remove any chicken skin, big herbs etc. if you added potatoes to slow cook, maybe scoop them out and have on the side so they don’t mash up once the chicken goes back in. Then add the shredded chicken to your pot. Return to heat and heat on low 30 minute before you’re ready to serve.
Serve with some rice and beans, cilantro sauce and lime wedges. You can also
make hot sandwiches, use in burritos, on nachos, with a salad, use in chicken tortilla soup etc
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