Cook Time: 60 minutes
Serving(s): 2-4
Ingredients
Protein
2-4 boneless chicken thighs
Produce
1 Garlic clove
½ bag of Arugula
¼ cup of red onion
½ red pepper
½ green pepper
Condiments
1 tbsp. Mild jerk sauce
¼ cup of favorite dressing
Baking & Spices
½ tsp of Sea salt
Red pepper flakes to taste
1 tbsp. dried parsley, paprika, garlic & onion powder
2 cups of flour
1 package of dried yeast
Oils & Vinegars
½ cup of olive oil
Directions-Gyro Skin
- Combine dried yeast and recommend water (see package) in large bowl. Let sit for recommended time-usually 5-10mins.
- Add two cups of flour to active yeast and knead until combined. Roll and cut into balls that make it easier to roll out into circular shapes.
- Fry bread 2-4mins on both sides or until golden and bubbly.
- Let rest and add garlic herb oil when ready to serve.
Directions-Gyro Filling
- Combine paprika, salt, pepper, garlic, & onion powder to large bowl with cleaned boneless things.
- Place on grill and allow to cook for 7-8mins on each side. Let rest for 5mins and cut into slices.
- Add red onion, and sweet peppers to grill and allow to grill on each side for 1min each.
- Place spring salad mix onto oiled gyro skin. Add chicken slices, onions, peppers and dressing to taste. Enjoy!