Kardea Brown’s Chicken Shawarma Gyros | Delicious Miss Brown | Food Network

Kardea recreates classic Mediterranean-inspired flavors by coating her chicken in a spiced yogurt marinade, then grilling the meat for her delicious take on Chicken Shawarma Gyros!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Chicken Shawarma Gyros
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 45 min (includes marinating and resting time)
Active: 40 min
Yield: 4 servings; 1 3/4 cups tzatziki sauce

Ingredients

Chicken:

1/2 pound boneless, skinless chicken breasts, sliced
1/2 pound boneless, skinless chicken thighs, sliced
3/4 cup plain whole milk Greek yogurt
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cardamom
3 cloves garlic, minced
Kosher salt and freshly ground black pepper

Tzatziki Sauce:

1/2 large English cucumber
1 cup plain whole milk Greek yogurt
2 tablespoons chopped fresh dill
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon cayenne pepper
Pinch granulated sugar
2 cloves garlic, minced
Kosher salt

To Serve:

4 pita breads, warmed
2 large ripe tomatoes, sliced
Pickle spears, chopped
1/4 cup thinly sliced red onion

Directions

Marinate the chicken: Place the chicken breasts and thighs in a shallow dish or large resealable plastic bag. Stir together the yogurt, olive oil, lemon juice, cumin, paprika, coriander, turmeric, cardamom, garlic and a pinch of salt in a medium bowl. Pour the marinade over the chicken and turn to coat. Seal and refrigerate for at least 1 hour and up to overnight.

Make the tzatziki sauce: Grate the cucumber and place on a paper towel-lined baking sheet. Let stand 10 minutes. Stir together the yogurt, dill, olive oil, lemon juice, cayenne, sugar and garlic in a medium bowl.

Drain the cucumber and squeeze any liquid out. Add to the yogurt mixture and stir until combined. Season with salt to taste. Refrigerate until ready to serve.

Remove the chicken from the marinade and sprinkle with salt and pepper. Heat a grill pan to medium-high heat until hot. Grill the chicken, turning occasionally, until charred and cooked through, 4 to 5 minutes. Let the chicken rest about 15 minutes before chopping.

To serve, spread some of the tzatziki on the warmed pitas. Top with the chicken, tomatoes, pickles and onion. Drizzle with additional tzatziki, if desired.

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Kardea Brown’s Chicken Shawarma Gyros | Delicious Miss Brown | Food Network

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