Chicken Gyros

On the menu for tonight? Chicken Gyros.  This recipe is awesome.  So awesome, in fact, that this is the second week in a row that it’s presence is gracing our kitchen.  I never make the same meal two weeks in a row.  Its THAT good!  However, if you are not particularly fond of garlic this recipe may not be for you.  Or you could cut back on the amount of garlic you use.  Hmm, I don’t think I have ever put “cut back” and “garlic” in the same sentence.  Unless, maybe, there was a “do not” in front of it.

To maximize the taste of this recipe it is best to make the sauce and marinade the day before so the flavors can blend.  Plus, the little extra effort the day before makes the fact that you can now have a fabulous meal on the table in about 5 minutes absolutely priceless!  If you are one to plan ahead, this is great for those days when you have places to go and don’t want to sacrifice a good dinner.

The ingredients are pretty simple and used in both the tzatziki sauce and marinade, which helps with groceries (I hate buying a 2 cup container for 1 Tablespoon of an ingredient), plus there are a lot of pantry basics.

Chicken Gyros

Recipe from The Girl Who Ate Everything

Ingredients

Tzatziki sauce:
Chicken Gyros1 cup plain Greek yogurt (I used regular plain yogurt)
1 regular cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

For the chicken:
2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts

Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin

Directions

Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.

Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

Throw together a greek pasta salad with fettucini, olive oil, tomatoes, red onions, black olives and feta cheese and you are ready to serve.  Yum!

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