Greek Marinated Chicken Gyros

This is excellent to prep ahead and very flavorful.

Olive oil, onion powder, garlic cloves, lemon juice, Italian seasoning, black pepper, salt, and rosemary.

This is super easy in the Nutribullet Blender. I do not crush up anything when I use the Nutribullet, it takes care of everything for me, and the fine texture of the spices really allows the flavor to penetrate the meat.

After blending I add to a sandwich baggie.

Slice the chicken breast thinly (to your liking) across the grain. This is slightly easier if you use a serrated knife and the chicken is slightly frozen.

I use my Chef’s Choice meat slicer. This thing is amazing if you do a lot of cooking. Great for making Philly Cheese Steaks, Hot Pot, slicing large pieces of cured meats for a charcuterie board, large amounts of cheese. I have gotten a ton of use out of it since purchase.

I add the small baggie to the larger gallon bag on top of the chicken. Why do I do it that way? For easy instruction to my 15 year old when he gets home from school. “Pull the bag of chicken out of the refrigerator, and add the contents of the inside bag to the chicken. Wash your hands (WITH SOAP), zip the bag, and moosh the marinade around. Otherwise it could take him like an hour and a half to find both bags. I have him do it so that it’s sitting on the marinade for about 2 hours. If you go much longer, with the thinness of the meat slices and the acid from the lemon juice, the chicken will get too mushy.

Mooshed around.

Cook the meat on a griddle or pan. We use a Blackstone Grill outside.

This thing is amazing. It gets really hot, if you season it well there is no sticking, and you can make huge amounts of food on it. Great for pancakes and bacon!

Thinly slice tomato and onion.

And add to your homemade pita with some Tzatziki sauce.

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Greek Marinated chicken

Prep Time20 mins

Cook Time15 mins

Cuisine: Greek

Ingredients

• 1/2 cup olive oil
• 1/4 cup lemon juice
• 5-7 large garlic cloves
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon Italian seasonings
• 1 tablespoon rosemary
• 1 tablespoon onion powder
• 3 large chicken breasts sliced across the grain thinly

Instructions

• Add all ingredient but chicken to bullet blender and blend until a consistent paste.
• Add marinade to sliced chicken and marinate for about 2 hours.
• Grill chicken to you liking on a griddle or flat top grill until cooked through (165 degrees F).

Notes

The chicken and marinade can be prepared ahead separately but do not add the marinade to the chicken for much more than 2 hours or the acid will break down the chicken.