Newsflash! I have a new favorite go-to dinner - chicken gyros. Not only are these a treat to eat, but they are really fun to make as well. I love the cool garlicky, cucumbery sauce, the flavorful chicken and the soft pita. It all combines to make one phenomenal culinary experience. And if you're lucky, you may even manage to have some leftovers for the next day. That is, if you're lucky enough to have any leftovers.
Chicken Gyros
Serves 4 to 6
Ingredients
For the tzatziki:
16 oz. plain yogurt (not nonfat, if possible)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 tsp. white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil
For the chicken:
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
1¼ lbs. chicken pieces (I use boneless, skinless chicken breast halves)
To assemble:
Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin
Directions
To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible.
Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained 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. (I butterflied the chicken breasts and then cooked them under 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 breast, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.
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
1¼ lbs. chicken pieces (I use boneless, skinless chicken breast halves)
To assemble:
Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin
Directions
To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible.
Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained 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. (I butterflied the chicken breasts and then cooked them under 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 breast, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.
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