BEST Greek Recipes | The Mediteranean Dish https://www.themediterraneandish.com/category/greek/ Mediterranean Recipes & Lifestyle Thu, 03 Oct 2024 17:50:07 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.2 https://www.themediterraneandish.com/wp-content/uploads/2024/01/cropped-favicon_600x600-32x32.jpg BEST Greek Recipes | The Mediteranean Dish https://www.themediterraneandish.com/category/greek/ 32 32 Easy Greek Salmon https://www.themediterraneandish.com/easy-greek-salmon/ https://www.themediterraneandish.com/easy-greek-salmon/#comments Tue, 15 Oct 2024 12:00:00 +0000 https://www.themediterraneandish.com/?p=95514 This easy Greek salmon recipe bakes salmon, green onions, and cherry tomatoes in a Greek-style sauce with dill, oregano, lemon and garlic.

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]]> This extra easy Greek salmon is a no-recipe situation at heart! Simple enough to memorize, you’ll quickly make on repeat for quick and healthy weeknight dinners that are full of flavor and comfort. 

4 Greek salmon fillets with cherry tomatoes in a baking dish. Next to this is a small bowl of dill.
Photo Credits: Ali Redmond

Give your weeknight dinner routine a Greek twist with this extra easy Greek salmon recipe! This decidedly Mediterranean fish recipe proves that keeping things simple does not mean you have to sacrifice flavor. 

An oregano-scented sauce made with a bold amount of lemon and garlic infuses the fish with vibrant Greek flavor. Sweet bursts of cherry tomatoes, green onion, and dill add a freshness to make it truly irresistible.

Whip up a Greek Salad while the salmon bakes and you’ll have a healthy, colorful dinner on your table in 15 minutes or less.

Table of Contents
  1. Ingredients for this Greek Salmon Recipe
  2. Ingredient Spotlight
  3. How to Make this Easy Greek Salmon Recipe
  4. What Does “Flakes with a Fork” Mean, Exactly? 
  5. Ways to Mix it Up
  6. What to Serve with Greek Salmon
  7. More Weeknight Salmon Recipes
  8. Greek Salmon Recipe
Ingredients for Greek salmon including salmon fillets, lemon, garlic, oregano, fill, salt, black pepper, green onions and cherry tomatoes.

Ingredients for this Greek Salmon Recipe

Though the flavors are decidedly Greek, this easy-baked salmon is made with pantry essentials and simple ingredients you’ll find at just about any grocery store. You’ll need:

  • Though extra virgin olive oil plays a supporting role, its part is essential. Not only does it coat the fish, keeping it juicy as it roasts, it also infuses the fish with the other flavor-makers and its own unique richness.
  • Dill and fresh lemon juice and zest lift the richness of the salmon. You can swap in parsley and lime in their place.
  • Garlic is an essential ingredient all across the Mediterranean and Middle East, adding a boldly sweet and savory flavor. 
  • Greek oregano adds an aromatic, peppery note that’s very textbook-Greek (see “Ingredient Spotlight” below for more). 
  • Salmon: I prefer center cut because it’s the same size throughout, ensuring it will cook evenly. I say that with full awareness that this is an easy weeknight recipe—use what you have. If the thin part of the salmon is a tiny bit overcooked then dinner can still go on! 
  • Kosher salt and black pepper enhance the other flavors. 
  • Green onion adds another layer of sweet and savory flavor. Shallots, red onions, and chives all work in its place. 
  • Cherry tomatoes add bursts of sweetness and acidity. 
A close up of 4 Greek salmon fillets with cherry tomatoes on a platter.

Ingredient Spotlight

Oregano is a fragrant herb from the mint family. The fresh leaves and stems are somewhat mild-tasting, but when they’re dried you get a stronger, more intense flavor. It’s often responsible for the earthy, peppery undertones and savory scent that defines Greek cuisine.

There are several types of oregano, with Greek, Italian, and Mexican being the most well-known. Any variety can be used in this recipe, though I prefer the bold, aromatic flavor of authentic Greek oregano. Whichever you choose, aim for fresh, green leaves with a vibrant aroma rather than ones that are brown or dull.

An overhead photo of 4 Greek salmon fillets with cherry tomatoes in a baking dish.

How to Make this Easy Greek Salmon Recipe

The steps here are simple enough to memorize: Make a flavorful sauce, throw the salmon and veggies in a baking dish, cover with the sauce, and baked until cooked through. 

  • Get ready. Position a rack in the center of the oven and heat the oven to 400°F.  Lightly oil a baking dish that’s large enough to hold the salmon.
  • Make a Greek-style sauce. Zest one lemon, then slice it in half and squeeze the juice into a small bowl. To the bowl, add half of the zest, 1 to 2 minced garlic cloves, 2 teaspoons Greek oregano and 3 tablespoons chopped fresh dill. Add enough olive oil to generously coat the salmon (about 1/3 cup) and whisk to combine. The Greek-style sauce for the Greek salmon in a bowl with a spoon.
  • Prep 1 pound of center-cut salmon. Pat the salmon dry and season with kosher salt and black pepper on both sides. Place in the prepared baking dish.
  • Add some more flavor. Trim and chop 2 green onions and scatter on the salmon, along with 1 cup of whole cherry tomatoes. Spoon the Greek sauce over everything. 4 uncooked Greek salmon fillets with cherry tomatoes in a baking dish being topped with a Greek-style sauce.
  • Roast the salmon. Bake in the heated oven until the thickest part of the salmon flakes easily with a fork, 8 to 15 minutes. Sprinkle with the remaining lemon zest and dill and serve. A close up of 4 Greek salmon fillets with cherry tomatoes in a baking dish. Next to this is a cloth napkin.

What Does “Flakes with a Fork” Mean, Exactly? 

You’ll often hear the phrase, “flakes with a fork” to describe fish being cooked through. If you’re asking yourself, “What in the world does that mean?” here is an easy step-by-step:

  • Remove the fish from the oven. 
  • Insert a metal fork into the thickest part of the fillet. This is usually near the center.
  • The fish will have “flakes,” almost like a biscuit, that run in one direction. Pull in the opposite direction. 
  • The fish should easily give in to your fork pulling it that way. If just the very top opens but the middle stays stubbornly stuck together, it means it’s not cooked through. The middle part will also look pink. Put it back in the oven until it flakes! 
A close up of a greek salmon fillet on a plate with a fork and some cherry tomatoes.

Ways to Mix it Up

You can absolutely use this easy Greek salmon as a base to tweak according to what you have on hand or what you’re feeling that day. You’ll never get bored! Here are 4 ideas:

  • Seasoning: Lemon and garlic get along with just about everything. Try Italian Seasoning or your favorite spice blend, like za’atar. 
  • Herbs: Any tender green herbs, like parsley or mint.
  • Veggies: Any quick-cooking veggies, like red onions, zucchini, and bell peppers.
  • Fish: Any flaky fish, like cod or trout (adjust the cooking time according to the thickness of the fillet).
A close up of 4 Greek salmon fillets with cherry tomatoes on a platter.

What to Serve with Greek Salmon

Though this salmon’s flavors certainly lean Greek, it’s a versatile protein that can go with just about any salad and grain. That said, you can repurpose many of the ingredients to make a fresh Greek Salad, which is not only convenient but also delicious. Same goes for the Greek lettuce salad called Maroulosalata.

You can happily stop there, but I like to round things out with a grain. Greek Lemon Rice and Spanakorizo (Greek Spinach Rice) both come to mind.

More Weeknight Salmon Recipes

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A close up of 4 Greek salmon fillets with cherry tomatoes in a baking dish.
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Greek Salmon

This no-fail salmon recipe delivers on flavor without the fuss. Feel free to swap in whatever tender green herbs you have on hand (like parsley or cilantro). Serve with Greek salad and your favorite grain.
Course Entree, Fish
Cuisine Greek
Diet Gluten Free, Low Lactose
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 181.4kcal
Author Suzy Karadsheh

Ingredients

  • Extra virgin olive oil
  • 1 lemon, zested and juiced
  • 1 to 2 garlic cloves, minced
  • 2 teaspoons Greek oregano
  • 3 tablespoons chopped fresh dill, plus more for garnish
  • 1 pound center cut salmon fillet
  • Kosher salt
  • Black pepper
  • 2 green onions, trimmed and chopped (both white and green parts)
  • 1 cup cherry tomatoes

Instructions

  • Get ready. Position a rack in the center of the oven and heat the oven to 400°F. Lightly oil a baking dish that’s large enough to hold the salmon.
  • Make a Greek-style sauce. In a small bowl, whisk together the lemon juice, half of the zest, garlic, oregano, dill, and enough olive oil to generously coat the salmon (about 1/3 cup).
  • Prep the salmon. Pat the salmon dry and season with salt and pepper on both sides. Place in the prepared baking dish and scatter on the green onions and cherry tomatoes. Spoon the Greek sauce over everything.
  • Roast the salmon. Bake in the heated oven until the thickest part of the salmon flakes easily with a fork, 8 to 15 minutes. Sprinkle with the remaining lemon zest and dill and serve.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and oregano used in this recipe.
  • To test for doneness:
    • Remove the fish from the oven.
    • Insert a metal fork into the thickest part of the fillet. This is usually near the center.
    • The fish will have “flakes,” almost like a biscuit, that run in one direction. Pull in the opposite direction.
    • The fish should easily give in to your fork pulling it that way. If just the very top opens but the middle stays stubbornly stuck together, it means it’s not cooked through. The middle part will also look pink. Put it back in the oven until it flakes! 

Nutrition

Calories: 181.4kcal | Carbohydrates: 5.4g | Protein: 23.4g | Fat: 7.4g | Saturated Fat: 1.1g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 2.4g | Cholesterol: 62.4mg | Sodium: 56.1mg | Potassium: 708.5mg | Fiber: 1.6g | Sugar: 1.8g | Vitamin A: 333.5IU | Vitamin C: 24.4mg | Calcium: 47mg | Iron: 1.8mg
Greek oregano bunch from the Mediterranean dish shop.

Try Our Greek Oregano!

100% natural, air-dried and hand-packed full bunch of oregano blossoms, leaves, and stems.

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]]> https://www.themediterraneandish.com/easy-greek-salmon/feed/ 5 TMD-Greek-Baked-Salmon-Leads-02 TMD-Greek-Baked-Salmon-Step-01 TMD-Greek-Baked-Salmon-Cropped-4 TMD-Greek-Baked-Salmon-Leads-01 TMD-Greek-Baked-Salmon-Step-02 TMD-Greek-Baked-Salmon-Step-04 TMD-Greek-Baked-Salmon-Step-02-Horizontal TMD-Greek-Baked-Salmon-Cropped-1 TMD-Greek-Baked-Salmon-Cropped-3 four broiled salmon fillets on a plate with lemon slices and a bowl of greek ladolemono dressing with a spoon. An overhead photo of 4 baked dijon salmon fillets on a serving platter with lemon wedges and a fork. Next to this is a kitchen towel and a plate of lemon wedges. 4 salmon filets in a skillet after being pan seared. Next to this is a bowl of spices, a juiced lemon half and a towel. Salmon served on top of salad in a bowl A close up of 4 Greek salmon fillets with cherry tomatoes in a baking dish. Greek oregano bunch from the Mediterranean dish shop. Greek Mountain Tea: The Cozy Herbal Antioxidant Tea https://www.themediterraneandish.com/greek-mountain-tea-guide/ https://www.themediterraneandish.com/greek-mountain-tea-guide/#respond Fri, 04 Oct 2024 12:00:00 +0000 https://www.themediterraneandish.com/?p=95042 Learn everything you need to know about Greek Mountain Tea (Shepherd’s Tea), including Mountain Tea's benefits, how to brew it, and what it tastes like. 

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]]> Greek Mountain Tea, also known as Shepherd’s Tea and Tsai tou Vounou, is an ancient herbal tea made from the sideritis plant. Learn everything you need to know about this cozy, comforting tea with this essential guide, including Greek mountain tea’s benefits, how to brew it, what it tastes like, and more. 

A bunch of Greek mountain tea brewing in water in a glass kettle. Next to this is a spring of the tea bunch.
Photo Credits: Ali Redmond
Table of Contents
  1. What is Greek Mountain Tea?
  2. Greek Mountain Tea Benefits
  3. What Does Greek Mountain Tea Taste Like?
  4. How to Brew Greek Mountain Tea
  5. How to Store Tea
  6. How to Make Iced Greek Mountain Tea
  7. What to Serve with Greek Mountain Tea
  8. Warm Your Bones with These Cozy Sips!
  9. Greek Mountain Tea Recipe

What is Greek Mountain Tea?

Greek mountain tea—whether it’s authentic tea on the vine or a bagged variety—is a delicate, aromatic, slightly savory tea made by steeping the leaves, flowers, and stems of the sideritis plant in boiling water. You can drink it hot, over ice (untraditional, but refreshing), unsweetened or with a spoonful of Greek honey. 

This ancient tea has a long and fascinating history in Greek culture. Sideritis comes from the Greek word “sideros” meaning “iron.” It was once believed to heal wounds caused by iron weapons!

While I have not tested its efficacy on any iron wounds, I can say I have enjoyed the unique comfort and antioxidant-boost Greek Mountain Tea brings. This has proved particularly true both at the end of a difficult day and when I’m fighting a cold.

A warming freshly brewed cup has become the winter version of my childhood favorite Egyptian hibiscus tea, Karkade. It’s a feel-good antidote to a sugary soda craving, and just a lovely way to treat myself to a little TLC.

A close up of bunch of Greek mountain tea.

Greek Mountain Tea Benefits

Ancient Greeks have used the sideritis plant as a natural healer for centuries. It was historically believed to clear colds and respiratory infections as well as heal wounds. If this sounds too woo-woo for you, though, there’s some real data backing up Greek Mountain Tea’s benefits.

The Sideritis plant is rich in polyphenols—yes, the same beneficial compounds found in extra virgin olive oil. Polyphenols are natural plant compounds known for their powerful antioxidant and anti-inflammatory properties. 

In fact, The Acute and Chronic Cognitive and Cerebral Blood Flow Effects of a Sideritis scardica (Greek Mountain Tea), a study published in the National Library of Medicine, tested 155 people aged 50-70. They gave them varying doses of Greek Mountain tea, a placebo, or Ginkgo biloba (another herbal supplement).

They then measured memory, mood, blood pressure, and brain blood flow after one day and again after one month. They found: 

  • Reduced anxiety: A higher dose of Greek Mountain tea (950 mg) reduced anxiety.
  • Increased memory: Greek Mountain tea helped participants avoid mistakes on a memory task compared to the placebo and Ginkgo.
  • Improved focus: Both doses of tea showed signs of improving focus speed, especially when compared to Ginkgo.
  • Improved oxygen: Greek mountain tea increased oxygen levels in the brain on the first day, with the 475 mg dose showing the most pronounced effects. 
  • Blood pressure: No significant change in blood pressure. 

Overall, the study shows Greek mountain tea adds some immediate benefits in cognitive tasks and brain oxygenation, with longer-term improvements in mood. While many tea companies will swear by the heal-all magic of Greek Mountain Tea, I can personally say that it is a comforting herbal beverage that may just bring you a nice pick-me-up when you need it!

A close up of a cup of brewed Greek mountain tea on a saucer. Next to this is a bowl of the tea leaves and a sprig of the tea.

What Does Greek Mountain Tea Taste Like?

Authentic Greek mountain tea on the vine is delicate and rather mild in flavor. I find it similar to dried oregano but slightly sweeter with notes of lemon—somewhere between oregano and chamomile. It’s also quite similar in flavor to linden tea, another herbal tea popular throughout the Mediterranean region. 

If you’re brewing Greek mountain tea bags, they’re often mixed with other ingredients like basil, bay leaf, and mint. Some brands are stronger than others, but most lean more savory and herbal rather than sweet and citrusy. 

A close up of honey being spooned into a cup of Greek mountain tea on a saucer. Next to this is the kettle with the rest of the tea, and a jar of honey.

How to Brew Greek Mountain Tea

If you’re brewing Greek Mountain Tea bags, simply pour just-boiling water over one and steep for 5 minutes or so (or follow the package instructions). To brew true Greek mountain tea from the vine: 

  • Get ready. Bring about 3 cups of water to a boil in a kettle or small pot (like this one). Place 9 grams tea–flowers, sprigs and all–in your pot or mug, discarding just the bottom stems where they’re very thick. (This is about 6 large sprigs. I typically break the branches in half or quarters to fit.) 
  • Brew. Pour the boiling water over the tea. Cover and let steep for 10 minutes (or to taste), then strain or simply use a spoon to scoop out the sprigs. 
  • Serve. Finish with a small spoonful of honey, if you’d like. 
An overhead photo of a bunch of Greek mountain tea and 2 unwrapped bags of the tea.

How to Store Tea

Greek mountain tea is light and delicate, so it’s especially important to store it properly so it stays fresh. Here are the key things to keep in mind when storing tea: 

  • Protect the tea from air: Air can lead to oxidation and diminish the flavor. Store in an airtight container, like a metal tin or tight-fitting jar. The on-the-vine tea we sourced from Greece is quite long—basically the length of my arm! Once I open the package I like to use kitchen scissors to clip the sprigs into an airtight container. 
  • Keep it cool and dry: Store in a cool, dry environment like your pantry. Don’t store it near the stove, under direct sunlight, or in your refrigerator.
  • Avoid strong odors: Tea absorbs odors easily. Keep it away from strong-smelling foods, spices, or cleaning products to avoid flavor contamination.
  • How long does tea last? Tea doesn’t spoil like food, but just like any spice its flavor dulls over time. Try to use on the vine and loose-leaf tea within 1 year, and bagged tea within 2 years. 
Greek mountain tea with a tea bag in a cup on a saucer. Next to this is a sprig of the tea, and the box of the tea bags.

How to Make Iced Greek Mountain Tea

The trick with iced tea is to brew it a bit stronger so it can hold its own against the ice without going overboard and making it bitter. Here’s how to make a refreshing version of Shepherd’s Tea: 

  • Get ready. Bring 4 cups of water to a boil in a kettle or small pot. Place 15 grams of tea–flowers, sprigs and all–in a pot or mug, discarding just the bottom stems where they’re very thick. (This is about 12 large sprigs, or use 2 tea bags.) 
  • Brew. Pour the boiling water over the tea. Cover and let steep for 10 minutes (or to taste), then strain or simply use a spoon to scoop out the sprigs. 
  • Cool. Let cool before adding ice. You can add an ice cube in there to speed this along, or stick it in your fridge or freezer (don’t forget about it, or you’ll have sideritis ice!). 
  • Serve. Stir in a small spoonful of honey, if you’d like, and enjoy. 
An overhead photo of 2 cups of Greek mountain tea in cups on saucers with spoons. Next to these is a bowl of honey, a kettle of the tea and a plate of cookies.

What to Serve with Greek Mountain Tea

If you’re fighting a cold, I recommend a chicken soup like Greek Lemon Chicken Soup or its Persian cousin Soupe Jo. Homemade Chicken Stock—or “bone broth” as marketers would call it–will add a good nutrition boost when your body needs it.

If this is more of a treat-your-self situation, I suggest a small indulgence. Sip on the tea while you enjoy soft orange and cinnamon-scented Melomakarona Greek Cookies. Or if you have time for a little project in the kitchen, there’s nothing as comforting as Homemade Baklava and a hot cup of tea.

Warm Your Bones with These Cozy Sips!

Browse all Mediterranean recipes.

Visit Our Shop.

A bunch of Greek mountain tea brewing in water in a glass kettle. Next to this is a spring of the tea bunch.
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Greek Mountain Tea

I love drinking this cozy herbal tea to fight a winter cold, or any time I need a little extra comfort. See notes for iced and single cup options.
Course Drinks
Cuisine Greek
Diet Gluten Free, Low Lactose, Vegan, Vegetarian
Brew Time 10 minutes
Total Time 10 minutes
Servings 3 cups
Calories 0.03kcal
Author Suzy Karadsheh

Ingredients

  • 3 cups water
  • 9 grams tea (about 6 large sprigs)
  • Honey, for serving (optional)

Instructions

  • Get ready. Bring the water to a boil in a kettle or small pot. Place the tea–flowers, sprigs and all–in your pot or mug, discarding just the bottom stems where they’re very thick. (I typically break the branches in half or quarters to fit.)
  • Brew. Pour the boiling water over the tea. Cover and let steep for 10 minutes (or to taste), then strain or simply use a spoon to scoop out the sprigs.
  • Serve. Finish with a small spoonful of honey, if you’d like.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the Greek Mountain Tea used in this recipe.
  • For 1 cup of tea: Use 2-3 grams tea (about 2 large sprigs, or 3 tablespoons flowers) for every 1 cup of water.
  • For iced tea: Use 15 grams of tea and 4 cups of boiling water. Let steep for 10 minutes (or to taste), then strain and allow to cool before adding ice. 

Nutrition

Calories: 0.03kcal | Carbohydrates: 0.01g | Sodium: 11.9mg | Potassium: 1.1mg | Calcium: 7.1mg
Greek mountain tea from the Mediterranean Dish shop.

Try Our Authentic Greek Mountain Tea!

100% natural tea made from the ancient Sideritis herb and dried whole for optimal potency.

buy now

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]]> https://www.themediterraneandish.com/greek-mountain-tea-guide/feed/ 0 TMD-Greek-Mountain-Tea-Leads-01 TMD-Greek-Mountain-Tea-Leads-02 TMD-Greek-Mountain-Tea-Leads-05 TMD-Greek-Mountain-Tea-Leads-04 TMD-Greek-Mountain-Tea-Leads-03-alt TMD-Greek-Mountain-Tea-Leads-05-alt TMD-Greek-Mountain-Tea-Leads-06 4 cups of Arabic tea with mint leaves on a tray. close up of ginger tea with a slice of lemon in a glass mug. on cup of mulled wine with orange slices and a cinnamon stick. a close up of a mug of hot chocolate next to a spoon and two slices of biscotti. A bunch of Greek mountain tea brewing in water in a glass kettle. Next to this is a spring of the tea bunch. Greek mountain tea from the Mediterranean Dish shop. Baked Greek Meatballs and Potatoes with Garlic and Lemon https://www.themediterraneandish.com/baked-greek-meatballs-and-potatoes/ https://www.themediterraneandish.com/baked-greek-meatballs-and-potatoes/#comments Fri, 27 Sep 2024 12:00:00 +0000 https://www.themediterraneandish.com/?p=95073 Baked Greek meatballs and potatoes is the one-dish dinner everyone will love! Beef meatballs and veggies cook in a lemony Ladolemono sauce.

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]]> This one-dish dinner could not be easier! Simply load Greek meatballs and potatoes with herbs and spices, then bake them in a garlic and lemon sauce until everything is juicy and flavorful. 

A close up of baked greek meatballs and potatoes on a serving plate with a serving spoon and lemon wedges.
Photo Credits: Ali Redmond

If you or someone in your house is a “meat and potatoes guy,” this easy dinner recipe is about to become a favorite. I jazz up the standard meatballs and potatoes with bold Greek seasonings, keeping things easy in the best way without compromising on flavor.

Like my Italian Chicken Meatballs, baking meatballs in the oven means this recipe is essentially a sheet-pan dinner with a Mediterranean upgrade. There’s no need to fuss by the stove, simply throw everything in a baking dish, top with lemony, garlicky Ladolemono Greek Salad Dressing and carry about your business. 

The salad dressing doubles as a sauce, keeping the meat juicy and infusing everything with loud Greek flavor. What’s best: The potatoes soak up the pan drippings in the best way. It’s a satisfying meal all in one, but you may want to gift yourself with warm Pita Bread to take advantage of anything left in the pan. 

Table of Contents
  1. Ingredients for Baked Greek Meatballs and Potatoes
  2. Ingredient Spotlight
  3. How to Make Baked Meatballs and Potatoes
    1. Prep the Meatball Mixture, Ladolemono Sauce, and Veggies
    2. Make the Meatballs and Bake
  4. What to Serve with Meatballs and Potatoes
  5. There’s More Than Just Spaghetti with Meatballs! 
  6. Greek Meatballs and Potatoes Recipe
Ingredients for baked greek meatballs and potatoes including ground beef, bread, onions, garlic, egg, parsley, oregano, coriander, cumin, nutmeg, salt, black pepper, gold potatoes red onion, lemon and olive oil.

Ingredients for Baked Greek Meatballs and Potatoes

This recipe is far from shy, layering flavorful meatballs with a punchy lemon and garlic sauce, all seasoned liberally with Mediterranean spices and fresh aromatics. The best part? It’s all made of pantry staples and easy to find ingredients! You’ll need:

  • Bread: A soaked piece of sandwich bread keeps the meatballs from drying out as they cook. Feel free to use gluten-free bread. 
  • Ground beef: Lean ground beef stays nicely juicy without being too heavy, but you can use other ground meat here. Just be sure to adjust the cook time accordingly. 
  • Onion: I like yellow onion’s sweet and biting balance in the meatball mixture and the mild sweetness of red onion with the potatoes. Any color you have on hand will be fine for each. 
  • Garlic is essential to Greek cooking, adding a sweet and savory depth of flavor.
  • Egg binds the meat mixture together.
  • Herbs: Add freshness, lightening things just enough. I like parsley and mint, but dill would also work (or a combination of your choosing). 
  • Seasoning: Oregano, coriander, cumin, and nutmeg bring a quintessentially Greek flavor profile that’s aromatic, savory and warming. If your spice drawer needs a refresh, you can find each of these and more at our spice shop. Salt and pepper enhance the flavor. 
  • Potatoes: Soak up the delicious drippings from the meatballs, as well as the lemony garlicky sauce. I like the tender creaminess of Yukon gold, but feel free to swap in what you have. 
  • Ladolemono: Greek Salad Dressing: This sauce coats the meatballs and veggies, keeping them tender and imparting a boldly bright garlicky flavor. To make it, you’ll need lemon juice, oregano, garlic, salt, pepper and olive oil. (I recommend this rich and robust Greek olive oil.)
An overhead photo of baked greek meatballs and potatoes in a baking dish with lemon wedges.

Ingredient Spotlight

Oregano is a fragrant herb from the mint family. While the fresh leaves and stems are rather mild, when they’re dried they take on an assertive concentrated flavor. Oregano is often what gives Greek food its distinctly earthy, peppery undertone and savory aroma! 

There are many varieties of oregano, with Greek, Italian, and Mexican being the most famous. Any variety will work in this recipe, but I love the boldly aromatic note of a true Greek oregano here. Either way, look for leaves that are nice and fresh. They should be green–rather than brown–and have a strong smell. 

An overhead photo of baked greek meatballs and potatoes on a serving plate with a serving spoon and lemon wedges. Next to this is a small bowl of chopped parsley.

How to Make Baked Meatballs and Potatoes

There are two benefits to baking (rather than pan-frying) meatballs. First, it’s so much easier, as you simply need to throw them in the oven. Second, you keep all the flavor in the dish, and the potatoes soak up all that goodness as they cook. Here are the steps:

Prep the Meatball Mixture, Ladolemono Sauce, and Veggies

  • Get ready. Position a rack in the center of the oven and heat to 375°F. While your oven heats up, make the Ladolemono Sauce by whisking together 1/4 cup fresh lemon juice, 1 to 2 teaspoons dried oregano, 1 minced garlic clove, and 3/4 teaspoons salt and pepper in a bowl. Keep whisking as you slowly drizzle in 3/4 cup olive oil. Set aside for now.Ladolemono greek salad dressing in a measuring cup with a whisk. Next to this is a whole lemon and a lemon half.
  • Soak the bread. Place the bread in a small bowl and cover with water (or milk, if you like). Set aside for a few minutes until the bread is so tender and fully soaked that it falls apart. Use your hands to wring out excess water, then crumble into a medium mixing bowl.An overhead photo of a torn piece of day old bread in a bowl.
  • Prepare the Greek Meatballs. To the bowl with the bread, add 1 1/2 pounds lean ground beef, 1 grated onion, 2 minced garlic cloves, 1 large egg, 1/4 cup chopped parsley and/or mint. Season with 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1/2 teaspoon ground nutmeg, and a big pinch of salt and pepper. Use your hands to knead the mixture until well combined. The ingredients for the meatballs in a large bowl just before being mixed together.
  • Assemble a bed of veggies. Scrub and slice 4 Yukon gold potatoes into chunks or cubes. Arrange in the bottom of a 9×13 baking dish. Halve and thinly slice 1 red onion and sprinkle it on top, then season everything with a big pinch of salt and pepper. An overhead photo of uncooked chopped potatoes and red onions seasoned with salt and pepper in a baking dish.

Make the Meatballs and Bake

  • Make the Greek Meatballs. Form the meat mixture into about 15 small meatballs, tucking them in between the potatoes and onions as you go. Pour the ladolemono all over the meatballs and potatoes. An overhead photo of the ladolemono sauce being poured on the uncooked greek meatballs and potatoes.
  • Bake. Cover the baking dish with a piece of foil and bake in the heated oven until the meatballs are nearly cooked through, about 30 to 40 minutes. Uncover and return the dish to the oven for another 10 to minutes, or until the meatballs are fully cooked through and the potatoes are golden and tender. 
  • Finish and serve. Garnish with more fresh herbs and serve. 
Baked greek meatballs and potatoes on a plate. Next to this is a small bowl of chopped parsely and the rest of the baked meatballs an potatoes on a serving platter with a spoon.

What to Serve with Meatballs and Potatoes

Both the meatballs and veggies are incredibly juicy and tender–as is the goal! You’ll want some good crusty bread or Pita Bread to soak up all the drippings. To start, bring contrast with a crisp salad to complement the richness. Greek Salad with its crunchy bell peppers or Maroulosalata with its fresh herbs and crisp romaine lettuce both come to mind. 

If you’re in the mood to indulge–perhaps for a dinner party or date night in–keep it Greek with Ouzo, Greek anise-flavored liqueur. I like to mix mine with honey, lemon and mint. And for dessert, there’s just nothing quite like Homemade Baklava.

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There’s More Than Just Spaghetti with Meatballs! 

A close up of baked greek meatballs and potatoes on a serving plate with a serving spoon and lemon wedges.
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Greek Meatballs and Potatoes

Baked Greek meatballs and potatoes is the one-dish dinner everyone will love! Serve with Greek Salad to start and Pita Bread to soak up any lemony, garlicky Ladolemono Sauce left in the pan.
Course Entree
Cuisine Greek
Diet Low Lactose
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 331.1kcal
Author Suzy Karadsheh

Ingredients

  • 1 slice sandwich bread, day-old or toasted (gluten free is okay)
  • 1 1/2 pounds lean ground beef
  • 1 yellow onion, grated
  • 2 garlic cloves, minced
  • 1 large egg
  • 1/4 cup chopped fresh parsley and/or mint, plus more for garnish
  • 1 teaspoon dried oregano
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  • Kosher salt
  • Black pepper
  • 4 Yukon gold potatoes, cut into small chunks or cubes
  • 1 red onion, halved and thinly sliced
  • 1 batch Ladolemono Sauce

Instructions

  • Get ready. Position a rack in the center of the oven and heat to 375°F.
  • Soak the bread. Place the bread in a small bowl and cover with water (or milk, if you like). Set aside for a few minutes until the bread is so tender and fully soaked that it falls apart. Use your hands to wring out excess water, then crumble into a medium mixing bowl.
  • Prepare the Greek Meatballs. To the bowl with the bread, add the beef, onion, garlic, egg, parsley and/or mint, oregano, cumin, and nutmeg. Add a big pinch of salt and pepper. Use your hands to knead the mixture until well combined.
  • Assemble the keftedes and potatoes. Arrange the potato and onion in the bottom of a 9×13 baking dish and season with a big pinch of salt and pepper. Form the meat mixture into about 15 small meatballs, tucking them in between the potatoes and onions as you go. Pour the Ladolemono all over the meatballs and potatoes.
  • Bake. Cover the baking dish with a piece of foil and bake in the heated oven until the meatballs are nearly cooked through, about 30 to 40 minutes. Uncover and return the dish to the oven for another 10 to minutes, or until the meatballs are fully cooked through and the potatoes are golden and tender.
  • Finish and serve. Garnish with more fresh herbs and serve.

Notes

Nutrition

Calories: 331.1kcal | Carbohydrates: 26.7g | Protein: 27g | Fat: 12.6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 5.4g | Trans Fat: 0.7g | Cholesterol: 101mg | Sodium: 115.9mg | Potassium: 948.8mg | Fiber: 3.9g | Sugar: 2.8g | Vitamin A: 263.4IU | Vitamin C: 28.9mg | Calcium: 68.4mg | Iron: 4.4mg
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]]> https://www.themediterraneandish.com/baked-greek-meatballs-and-potatoes/feed/ 17 TMD-Baked-Greek-Meatballs-and-Potatoes-edited-2 TMD-Baked-Greek-Meatballs-and-Potatoes-Step-01 TMD-Baked-Greek-Meatballs-and-Potatoes-Leads-01 TMD-Baked-Greek-Meatballs-and-Potatoes-edited-1 TMD-Baked-Greek-Meatballs-and-Potatoes-Step-02 TMD-Baked-Greek-Meatballs-and-Potatoes-Step-04 TMD-Baked-Greek-Meatballs-and-Potatoes-Step-05 TMD-Baked-Greek-Meatballs-and-Potatoes-Step-03 TMD-Baked-Greek-Meatballs-and-Potatoes-Step-06 TMD-Baked-Greek-Meatballs-and-Potatoes-Leads-05 Greek Baked Meatballs with Red Sauce. Garnished with Parsley chicken piccata meatballs in a cast iron skillet next to a bowl of chopped parsley and a bowl of capers. cheese stuffed meatballs in a large skillet with marinara sauce and some fresh basil on top. Baked meatballs with vegetables and tomatoes A close up of baked greek meatballs and potatoes on a serving plate with a serving spoon and lemon wedges. Greek oregano bunch from the Mediterranean dish shop. Chicken Gyro https://www.themediterraneandish.com/chicken-gyro-recipe/ https://www.themediterraneandish.com/chicken-gyro-recipe/#comments Thu, 12 Sep 2024 15:40:42 +0000 https://www.themediterraneandish.com/?p=29812 This chicken gyro recipe is loaded with tender yogurt marinated chicken seasoned with warming spices, and topped with a creamy homemade tzatziki sauce. Tuck in some fresh veggies and sandwich night just got a whole lot better! The secret to making healthy homemade chicken gyros is the herbed yogurt marinade that caramelizes beautifully and keeps…

The post Chicken Gyro appeared first on The Mediterranean Dish.

]]> This chicken gyro recipe is loaded with tender yogurt marinated chicken seasoned with warming spices, and topped with a creamy homemade tzatziki sauce. Tuck in some fresh veggies and sandwich night just got a whole lot better!

Chicken gyro wraps served with black and green olives.
Photo Credits: Suzy Karadsheh

The secret to making healthy homemade chicken gyros is the herbed yogurt marinade that caramelizes beautifully and keeps lean chicken juicy, whether you cook on the stove, in the oven, or on the grill outside. Tucked into a soft Pita Bread with Tzatziki Sauce and crunchy vegetables, it’s a sandwich night supper that’s almost as easy as takeout.

On occasion, I love to enjoy a lamb and beef gyro, the meat spit-roasted until it’s rich and lightly charred. But in the interest of health, I try to make them an occasional treat, rather than my gyro go-to. For this chicken gyro recipe and most other weeknight meals, I try to instead prioritize leaner proteins and lots of fresh vegetables, even in sandwiches! 

This chicken gyro isn’t a spit-roasted affair, but chicken tenders cook quickly making this a healthy, casual dinner you can easily scale up or down. 

Table of contents

Chicken gyro wraps with tzatziki sauce, tomatoes and olives.

What is a Greek Chicken Gyro? 

A gyro, which is pronounced “yi-roh,” is a beloved Greek street food that is now popular the world over. 

In the United States, gyro is typically made from a combination of spiced ground lamb and ground beef. The meat is formed into a big meatloaf and roasted in the oven or on a vertical roaster. It’s then sliced into strips and served as part of a platter or tucked into a pita wrap. 

In Greece, however, gyros look a little different. They are made with chicken or pork as often as they are beef or lamb. Instead of using ground meat they’re made from whole muscle cuts. Similar to the version we see in the U.S., these are stacked and roasted on a slowly spinning vertical roaster similar to the Turkish Doner Kebab. The name gyro comes from the Greek word meaning “round” or ”to turn.” 

The cook cuts the meat from the spit in thin shavings and tucks them into a puffy pita with thinly sliced red onion, tomato, Greek yogurt or tzatziki, and sometimes French fries, adding a final shake of paprika.

Though gyros can be filled with almost any type of meat, yogurt-marinated chicken is a lean, healthy option that is just as flavorful as richer cuts from beef or lamb. 

What’s the Difference Between Chicken Gyro, Chicken Shawarma, and Chicken Kebab?

You’ll find some similarities in the preparation of gyros, doner kebabs, and Shawarma. The spit-roasted meat sandwich reflects many different regions and cultures throughout the Mediterranean. That said, there are subtle differences between them. 

  • Doner kebab seasoning is a tad more generous on cumin, and tends to have a brick-red hue from the addition of paprika and Aleppo pepper.
  • Chicken Shawarma has a smoky and sweet note from the addition of cumin and ground cloves, as well as a sunny color from the addition of ground turmeric.
  • Gyro seasoning is more herbaceous, prominently featuring the flavors of dried oregano and fresh garlic.

Another distinguishing factor? The accompanying sauce. For gyros, it has to be herby Tzatziki Sauce. In shawarma, it’s a lemony Tahini Sauce. Doner kebabs sometimes have two sauces; a garlicky yogurt or mayonnaise-based sauce and a tomato-based hot sauce. 

What Cut of Chicken to Use for Chicken Gyros?

Using chicken tenders makes this chicken gyro recipe weeknight-friendly. The tenders cook quickly and require little prep. Just mix up the yogurt marinade, add the chicken and you’re ready to cook!

That said, you can also use this recipe with boneless, skinless chicken breasts or thighs, either whole or cut into strips. If you’re grilling your chicken, marinate and grill whole breasts or thighs to minimize the likelihood that your chicken pieces will fall through the grill grates. Once they’ve cooled slightly you can slice them. 

Chicken gyro wraps with tzatziki sauce, tomatoes and olives.

Chicken Gyro Ingredients

You’ll need just a quick spin through the grocery store to pick up ingredients for this chicken gyro recipe. Besides the fresh ingredients, most of the flavoring elements for the marinade are spice cabinet staples. 

For the Gyros

  • Chicken tenders cut down on prep work for this recipe, because you can add them straight into the marinade without any slicing or trimming (one less knife and cutting board to wash up!). Plus, they’re a shape that fits well into a pita wrap. 
  • Extra virgin olive oil: I recommend cooking the chicken in a nonstick pan because the yogurt browns well, and adding a little olive oil helps that process along nicely. 
  • Pita Bread: Tender Pita Bread is essential for a wrap-style gyro. If you’re using store-bought pita, which is totally fine, I recommend looking for the puffy, single layer, Greek-style pita bread to make gyros, rather than the thinner, double layer pitas.
  • Tzatziki Sauce: Refreshing, cucumber studded Tzatziki Sauce is easy to make and adds richness and tang to this Greek chicken gyro recipe. 
  • Tomato, either sliced or cut into wedges, is one of the essential fresh fillings for any gyro and adds tangy sweetness. 
  • Cucumber adds juicy crunch, a welcome textural contrast to the tender chicken, and another textbook gyro filling.
  • Green peppers are not necessarily something you’ll always find on a gyro, but they often appear next to cucumber and tomato in horiatiki, Greek Salad, so to me they make sense here, too. 
  • Red onion adds welcome pungency and crunch to the soft pita wrap and tender chicken. If you’re sensitive to onion, soak the slices in ice water beforehand to tame their bite. 
  • Kalamata olives: I love the briny richness a few Greek olives add to the gyro.
Chicken gyro marinade spice mix in a bowl.

For the Spiced Yogurt Marinade

  • Greek yogurt is the base for the marinade. The lactic acid naturally present in thick, plain Greek yogurt tenderizes the chicken while also helping to keep it juicy as it cooks. 
  • Lemon juice adds even more tenderizing acidity as well as fresh citrus flavor to the marinade. Want to boost it even more? Add the zest of the lemon, too.
  • Extra virgin olive oil: brings richness and nuance to the marinade. For this recipe, I love using our grassy Greek Private Reserve olive oil, which is made from native-to-Greece Koroneiki olives. 
  • Red wine vinegar: A splash of vinegar helps cut through the richness of the yogurt in the flavor of the marinade. 
  • Garlic brings pungent and savory depth of flavor. 
  • Seasoning: Dried oregano (see “Ingredient Spotlight” below for a deeper dive on Greek Oregano) adds herbaceousness, and a touch each of sweet paprika, ground cumin, and ground coriander add smoky, resinous flavors that give the marinade depth. Salt and pepper enhance the flavor of the marinade, too.

Ingredient Spotlight

Oregano is an essential flavor in so many beloved Greek dishes, and gyros are no exception. Using Greek oregano in this chicken gyro recipe takes it from everyday to exceptional. 

Oregano is a perennial herb that grows wild in the mountainous countryside that characterizes so much of Greece. It is so aromatic that you can smell it all around you, similar to the way wild fennel is everywhere in the South of France and Italy. In contrast, Italian and Turkish types of oregano are sweeter and less pungent.

Even when dried into robust bunches, Greek oregano retains a sharp, heady aroma that has a high note of mint and a peppery savoriness. Crush a few of the leaves and dried flowers between your fingers and the herbaceous aroma persists, a prized characteristic that makes it a wonderful herb for Mediterranean cooking. 

  • TRY IT: Find both bunches and jars of Greek oregano at our shop.
  • BEST SUBSTITUTE: Any other type of oregano! Keep in mind that, no matter where it’s from, oregano is one of those herbs where the freshness of the jar has a big impact on the herb’s flavor and aroma. 

How to Make Chicken Gyros

It only takes minutes to whip up this marinade. While the chicken soaks up all the flavor prep the rest of your dinner.

  • Marinate the chicken. In a large mixing bowl, combine 1 cup of plain Greek yogurt, the juice of 1 lemon, 2 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, three minced garlic cloves, 1 tablespoon oregano, 1 teaspoon sweet paprika, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and a pinch of cayenne pepper, if using, and a big pinch each of salt and pepper (about 1/2 teaspoon each) and mix well. Add 1 1/2 pounds of chicken tenders, ensuring each piece of chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or overnight.) Meanwhile, prep the gyro fixings.Chicken gyros marinating in bowl.
  • Cook the chicken. Heat 1 tablespoon extra virgin olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Shake off any excess marinade and add the chicken tenders to the pan. Cook on one side undisturbed until well-browned, about 5 minutes. Using tongs, turn the chicken over and cook on the other side for another 5 minutes or until the chicken is done (internal temperature should register 165°F). Chicken tenders cooked in a cast iron pan.
  • Assemble the chicken gyros. Warm up some pita by carefully wafting it over a medium gas burner or in a hot, dry skillet over medium heat. Spread Tztaziki sauce on top, then add chicken (about 2 to 3 tenders each) and top with 1 sliced tomato, 1 sliced cucumber, 1 cored and sliced green pepper, 1 small red onion sliced in half moons, and olives. Wrap the pita up and enjoy!Toppings for chicken gyro, including tomatoes, green peppers, onions, and olives.

Can I Grill or Bake the Chicken Instead? 

For these chicken gyros, you can absolutely use an outdoor grill, or you can bake the chicken if you need to:

  • To grill. Grill chicken tenders over medium heat for about 5 minutes on one side, turn, and grill for another 4 to 5 minutes or until chicken is fully cooked. Be sure the grill grates are lightly oiled, and shake off excess marinade before placing the chicken on the grill.
  • To bake. Heat your oven to 375°F. Shake excess marinade off the chicken tenders and arrange them on a baking sheet lined with parchment paper. Bake in heated oven for about 20 minutes or until the tender reaches an internal temperature of 165°F.
A chicken gyro wrap with tomatoes, onions, green peppers and olives.

How to Store Chicken Gyros

As with all sandwiches, chicken gyros are best as soon as they’re assembled. If you have leftover cooked chicken and fixin’s, store them in separate airtight containers in the fridge for up to 4 days. Store leftover pita at room temperature. Reheat the chicken gently and assemble fresh gyros just before serving. 

What to Serve With Chicken Gyros

These chicken gyros are a complete meal on their own, but a few fun sides never hurt! For a fun twist, add a little Marinated Feta or rather than assembling different veggies, just make this Mediterranean Cucumber Tomato Salad to top the gyros or serve alongside.

The obvious choice to add next to these gyros is a Traditional Greek Salad, but I also highly recommend this tasty Watermelon Salad or Grilled Zucchini Salad.

For something more substantial, get the oven going for a batch of Greek Roasted Potatoes or Crispy Greek Oven Fries. Based on a baked version of chunky steak fries, they’re finished with a showering of garlic, fresh herbs, and a little crumbled feta. If you want a really authentic gyro, add a few fries inside the pita wrap!

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Chicken gyro wraps served with black and green olives.
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Chicken Gyro Recipe

Yogurt-marinated chicken tenders, packed with flavor from warm spices, and loaded into a pita wrap with homemade and all the fixings you love! You can make this Greek chicken in a pan, outdoor grill, or oven (see note).
Course Entree
Cuisine Greek
Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 369.5kcal
Author Suzy Karadsheh

Ingredients

For the Chicken Gyro Marinade

For Serving

Instructions

  • Marinate the chicken. In a large mixing bowl, mix together the marinade ingredients until well combined. Season with salt and pepper to taste. Add the chicken tenders and mix, ensuring each piece of chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or overnight.) Meanwhile, prep the gyro fixings.
  • Cook the chicken. Heat extra virgin olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add the chicken tenders to the pan, shaking off any excess marinade. Cook on one side undisturbed until well-browned, about 5 minutes. Using tongs, turn the chicken over and cook on the other side for another 5 minutes or until the chicken is done.
  • Assemble the chicken gyros. Warm up some pita over a medium gas burner or a hot, dry skillet. Spread the Tzatziki sauce on top, then add chicken (about 2 to 3 tenders) and top with tomato, cucumber, green pepper, red onion and olives as you like. Wrap the pita up and enjoy!

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and spices used in this recipe.
  • To Prepare Ahead of Time: You can prepare the chicken and marinate it one day in advance. Store it in an airtight container in the fridge until ready to cook.
  • To Grill Outdoors: Grill chicken over medium heat for 5 minutes on one side, and another 3 to 5 minutes on the other  until chicken is fully cooked. The internal temperature should register 165°F.
  • To Oven-Bake: Heat oven to 375°F. Shake excess marinade off the chicken tenders and arrange them on a baking sheet lined with parchment paper. Bake until done (internal temperature should register 165°F), about 20 minutes.
  • How to Store Chicken Gyros: As with all sandwiches, chicken gyros are best as soon as they’re assembled. If you have leftover cooked chicken and fixin’s, store them in separate airtight containers in the fridge for up to 4 days. Store leftover pita at room temperature. Reheat the chicken gently and assemble fresh gyros just before serving.
  • Nutritional information does not include the Pita Bread or Tzatziki Sauce. 

Nutrition

Calories: 369.5kcal | Carbohydrates: 13.5g | Protein: 43.3g | Fat: 15.8g | Saturated Fat: 2.6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9.2g | Trans Fat: 0.02g | Cholesterol: 111.4mg | Sodium: 223.8mg | Potassium: 1059.2mg | Fiber: 3.6g | Sugar: 6.2g | Vitamin A: 764.2IU | Vitamin C: 49.9mg | Calcium: 127.9mg | Iron: 2.3mg

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