Holy moly, it’s been a while since I’ve blogged! Life has been B-U-S-Y! In advance, please excuse the back to back posts that are about to happen today.
I recently made a trip to St. Cloud, MN for a three day long Emergency Medical Dispatch class which was hosted in Downtown St. Cloud at the Stearns County Law Enforcement Center. One day for lunch we found this delicious Greek restaurant (Greek Cravings, 26 5th Ave S, St Cloud, MN 56301) and I had one of thee most delicious Spicy Chicken Gyro’s I could have ever possibly imagined consuming. If I lived in St.Cloud, this place (and my diet) would be in TROUBLE! Aaand they’re open until 3 a.m. for all you bar hoppers!
It was then that, Spicy Chicken Gyro’s became a food goal. I think I nailed this one pretty good! I also made a tasty, low calorie, Tzatziki Sauce.
One of the key ingredients to make these Gyros spicy is to use jarred hot banana peppers and/or any other type of hot peppers you can find. I grilled the chicken seasoned with some Kosher salt, crushed black pepper and cayenne pepper. When I’m ready to prepare the Gyro’s I saute the banana peppers with some white onion, diced up chicken breast, Frank’s Red Hot Sauce and some olive oil.
Saute until your onions are tender and your concoction is ready to put in your pita! For the Tzatztiki Sauce it couldn’t be more simple! I use Fat Free Plain Greek Yogurt, Kosher salt, fresh dill, diced up cucumber and green onion. And then I just top my Gyro with some chopped up Romaine lettuce and some Roma tomatoes.
Here’s a breakdown of ingredients and instructions …
Spicy Chicken Gyro’s
Prep Time: 5 Min Cook Time: 15 Min Servings: 4
3 Grilled Boneless/Skinless Chicken Breast, Diced
1 Medium White Onion, Sliced
3/4 Cup Hot Banana Peppers
1/2 Cup Franks Red Hot Sauce
1 1/2 Tbsp Olive Oil
4 Slices Flat Bread
2 Cups Romaine Lettuce, Chopped
1 Roma Tomato, Sliced & then halved
1/2 Tsp Kosher Salt
1/4 Tsp Crushed Black Pepper
1/4 Tsp Cayenne Pepper
6 oz Plain, Fat Free Greek Yogurt
1/2 Cup Cucumber, Finely diced
4 Tbsp Green Onion, Finely diced
1 Tbsp Fresh Dill, Finely chopped
Mix together 1/2 teaspoon salt, 1/4 teaspoon black pepper & 1/4 teaspoon Cayenne Pepper to make your seasoning for the chicken breasts. Sprinkle seasoning mixture over the chicken breasts once they are on the grill. *If you like a little more heat, feel free to add more black pepper or cayenne pepper.
In a bowl, mix together your yogurt, diced cucumber, green onion and dill. Set aside or put away in a container for later and place in refrigerator.
When your chicken is done, let it cool for about 5 minutes. Slice your white onion and add it to a skillet with your banana peppers, olive oil and franks red hot sauce. Dice up your chicken and place in skillet with your onion and peppers, medium heat. Saute until your onion has softened.
*You can always make this one serving at a time and prep your onions and peppers with your cooked and diced chicken at a later time. I personally like to take these for lunches because they are filling but a super light and low calorie lunch!
Feel free to add more Frank’s Red Hot Sauce if you really like some heat!
Please let me know if you make these and what you think! I would love to hear from you. Leave a comment, send me a message, whatever your heart desires!
Until next time,