Chicken Gyros with Tzatziki Sauce
Roger and I have been frequenting a new local restaurant called “Simply Kabobs” which makes terrific Greek gyros in addition to kabobs. Whenever I find restaurant food I like, I usually try to recreate it at home.
It didn’t take much of a search to come up with this very easy recipe for delicious chicken gyros with tzatziki sauce (love the stuff). Be sure to find some authentic Greek pitas to serve them on, and you’ll have a taste of Athens in your kitchen.
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Chicken Gyros
Ingredients for Tzatziki Sauce
- 1 (16-oz.) container Greek yogurt
- 1 cucumber, peeled and coarsely chopped
- 1 1/2 tsp. dried dill weed
- 2 cloves garlic, minced
- 1 tsp. distilled white vinegar
- 1 tsp. lemon juice
- 1 tbl. extra-virgin olive oil
- Salt and freshly ground black pepper to taste
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Ingredients for Chicken and Marinade
- 4 cloves garlic, minced
- 1 lemon, juiced (use 1 tsp. for the tzatziki sauce and use the remainder for marinade)
- 2 tsp. red wine vinegar
- 2 tbl. extra-virgin olive oil
- 1 tbl. dried oregano
- 1 1/4 pounds skinless, boneless chicken breast halves – cut into strips
Ingredients for Assembling Gyros
- 6 (6 inch) pita bread rounds
- 1 tsp. olive oil
- 1 tomato, diced
- 1 red onion, thinly sliced
- 1/2 head iceberg lettuce, chopped (I used Romaine)
Directions
1. Place Greek yogurt, cucumber, dill weed, 2 cloves garlic, white vinegar, 1 tsp. lemon juice, 1 tablespoon olive oil, salt, and black pepper in a blender or food processor. Blend until smooth; set aside.
2. Whisk together 4 cloves minced garlic, juice of 1 lemon, red wine vinegar, 2 tbl. olive oil, and oregano in a large glass or ceramic bowl. Season to taste with salt and black pepper.
3. Stir in chicken strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
4. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.
5. Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken on a large baking sheet.
6. Broil the chicken in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side.
7. Transfer cooked chicken to a plate and allow to rest for 5 minutes.
8. Heat 1 tsp. olive oil in a large skillet over medium heat; place each pita bread into the skillet until warm and soft, about 2 minutes per pita.
9. Serve warmed pita bread topped with chicken strips, tzatziki sauce, tomatoes, onion, and lettuce.
Fran’s Notes
The tzatziki sauce makes a huge amount. I used the extra for dipping vegetables—but, if you don’t want any left over, you can easily halve the recipe.
Source: A recipe from allrecipes.com