Chicken Gyros

Ingredients

Tzatziki sauce:

  • 1 cup plain Greek yogurt
  • 1 regular cucumber, peeled and seeded
  • 1 tsp. minced garlic
  • 1 tsp. white wine vinegar
  • Salt and pepper
  • Squeeze of fresh lemon juice
  • Extra virgin olive oil

For the chicken:

  • 2 tsp. minced garlic
  • Juice of 1 lemon (2-3 tbsp.)
  • 2 tsp. red wine vinegar
  • 2 tbsp. extra virgin olive oil
  • 2 heaping tbsp. plain Greek yogurt
  • 1 tbsp. dried oregano
  • Salt and pepper
  • 1 1/4 lbs. boneless, skinless chicken breasts, cut into bite-size pieces

To assemble:

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

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.

Meanwhile, chop the cucumber into small pieces. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, chopped 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.

Remove the chicken from the refrigerator. Add 1 tbsp. vegetable oil to a large skillet over medium-high heat, and cook until done, about 7 minutes. Transfer to a plate and let rest for 5 minutes. 

Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

by The Savvy Kitchen

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