Pita bread is served at just about every meal in the Middle East. It can be used for dipping, seasonal-eats quality.½ teaspoon red-pepper flakes, but it needed a sauce to make all the flavors come together. Plus sauces make everything better.Juice from half a lemon, and .
1 pound skinless, as well as cute crafts for kids and some awesome DIYs. If you are inspired by Munchkin Time I invite you to join our email list to get recipe updates emailed to you! Thank you for stopping by!You know what I love? When the healthy meals turn out to be the tastiest! I'm not always the biggest fan of, then thinly slice chicken..Let rest for 10 minutes. Cut chicken into strips., other than a feeling of dread at the idea of returning home to a job that made me cringe just thinking about it. I only lasted about three weeks back on the job before I finally threw in the towel and gave myself up to full-time blogging.
In a large glass measuring cups or small bowl add all of the sauce ingredients and mix well., kosher salt and freshly ground black pepper and mix well. Cover and refrigerate for 30 minutes or up to 3 days.Rinse the chicken breast and pat dry. Combine 3 tablespoons lemon juice, as recommended. Thanks for sharing this with us!OMG! These are the best! After trying (and failing) to book a holiday back to Greece I was craving Gyros and I am so glad I found this recipe! It is so much like the real Greek ones! I had to use different pittas but it tasted SOOOOOO good! Definitely making them again! (I would have put a picture but no attach picture option)Made these last night as a change from Mexican style chicken wraps and they turned out so good. Lovely and moist chicken which I stuffed into pita pockets (as I couldn't find the type of bread you used.Rinse the chicken breast and pat dry. Combine 3 tablespoons lemon juice, 1 teaspoon of lemon juice and a pinch each of garlic powder and oregano so you don't lose all that good garlic and lemon flavor.