Wednesday, October 26, 2011

Chicken Gyros

During my long blogging break, I made a lot of great recipes that became favorites in our house.  This is one of them. Normally, I do not care for the traditional gryo because of the lamb, so this is the perfect substitute for me. I love how easy these are to make and the flavor is amazing. The cool cucumber tzatziki with garlic and lemon combined with more garlic and lemon flavor on the chicken make these fantastic.  Consider this a perfect option for a quick weeknight meal (I make the tzatziki and marinade ahead so it's ready to go in the evening).  

I have made my own pitas for this recipe and while they are great, sometimes I just want to skip that step. After trying a couple store bought pitas, I found a great one: Kontos Pan Plano flatbread.  They are soft and not dried out like the other brands I've tried. Check if your grocery carries them.

Source: Elly Says Opa

1 lb. chicken boneless chicken breast
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 Tbsp. extra virgin olive oil
2 heaping Tbsp. plain yogurt
1 Tbsp. dried oregano
salt and pepper
Tzatziki (recipe follows)
sliced tomatoes
sliced red onions
4 (pocketless) pitas

Whisk together the garlic, lemon juice, vinegar, oil, yogurt, and oregano in a bowl. Add the chicken and rub the marinade in. Cover and refrigerate for about an hour.

Preheat the broiler (or grill, or pan on the stove). Sprinkle the chicken with salt and pepper on both sides, and then broil until cooked through, about 5 minutes per side, depending what size/type chicken you are using. Allow the chicken to rest for a few minutes before slicing into strips.

Meanwhile, heat your pitas.  Top the pita with the chicken, tzatziki, tomatoes, onions. Roll up and eat!


16 oz. plain yogurt
1 hothouse cucumber or 2 regular cucumbers, seeded
3-5 cloves garlic–depending how garlicky you like it, crushed
1-2 tsp white wine vinegar
1 tsp. fresh lemon juice
salt and a little pepper
drizzle of extra virgin olive oil

Strain yogurt using a cheesecloth over a bowl (if you don’t have that, a strainer lined with a coffee filter will work) for several hours or overnight to get out as much moisture as possible.

Peel and seed the cucumber. Shred or grate the cucumbers and then squeeze the life out of them to get rid of as much excess moisture as possible. I use a kitchen towel to do this, and you will get a lot of liquid so don’t skip this step! Yes, there is a lot of straining and squeezing–and it’s all important! You don’t want a runny tzatziki

Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice. Salt to taste. It’s best to refrigerate for at least 30 minutes before serving, so flavors can meld.
Drizzle a little olive oil over the top.


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