Thursday, January 26, 2012

Chicken Gyros

This is what I've decided: Put anything on a pita and put tzatziki sauce on it, and I'll eat it. Actually, I'll eat the crap out of it, to the point so there isn't enough for leftovers the next day. Boo.

This recipe looks long, but it isn't complicated. I like to prep things ahead after lunch, so all I had to do at dinner was grill the chicken and warm up the pitas.

Chicken Gyros
recipe adapted from A Bitchin' Kitchen

For serving:
4 pitas or flatbreads, warmed (either in microwave or in foil in toaster oven)
Diced tomatoes
Diced red onion

For the chicken:
2 teaspoons garlic, minced (about 4 cloves)
Juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
2 heaping tablespoons plain greek yogurt
1 tablespoon dried oregano (I used a liberal dump of Cavender's)
A few shakes of salt and pepper
4 boneless, skinless, chicken breast halves

Combine all of the above ingredients except for the chicken in a dish, and whisk together to make a marinade. Add in chicken, and turn to coat. Cover, and place in the fridge for at least 1 hour to marinate. (My chicken ended up in the marinade for the whole afternoon - approx 5 hours)

Meanwhile, make the tzatziki sauce:
16 ounces non-fat Greek yogurt
1 cucumber, peeled, grated
1 teaspoon white wine vinegar
Salt, pepper, and fresh lemon juice to taste

Using a thick stack of paper towels, squeeze the diced cucumbers to remove as much water as possible. Repeat if necessary. In a medium bowl, combine cucumbers with all of the above ingredients. Cover, and place in the fridge.

After the chicken is done marinating, place on a foil lined baking sheet and bake for 20-30 minutes at 350 degrees, or grill for 16 minutes, depending on thickness. After your chicken is thoroughly cooked, allow it to rest for a few minutes, and then slice it into strips.

Assemble gyros with chicken, tzatziki sauce, tomatoes, and red onions. Serve.

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