I love Mediterranean flavors.
So when I saw this recipe on Pinterest, I knew I had to try it. It's not hard, but it's something different to do with chicken, healthy, and the kids like it.
Chicken Gyros
So when I saw this recipe on Pinterest, I knew I had to try it. It's not hard, but it's something different to do with chicken, healthy, and the kids like it.
Chicken Gyros
For the tzatziki:
16 oz. plain yogurt (not nonfat, if possible)
1/2 seedless cucumber or 1 regular cucumber, peeled and seeded (Costco has a 3 pack of seedless cukes if you're making a big batch - they also have tzatziki if you don't feel like making it)
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
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. I think, being lazy, that using Greek yogurt, since it's thicker and healthy, is fine - no straining yogurt for me unless I'm feeling like it. 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. You could do this as a marinated Greek chicken freezer meal, and include the recipe for the tzatziki sauce.
Cook the chicken as desired, either in the skillet or with the broiler. (she 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 (she sprayed with some spray oil and then popped them in the toaster oven for a few minutes). Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.
16 oz. plain yogurt (not nonfat, if possible)
1/2 seedless cucumber or 1 regular cucumber, peeled and seeded (Costco has a 3 pack of seedless cukes if you're making a big batch - they also have tzatziki if you don't feel like making it)
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
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. I think, being lazy, that using Greek yogurt, since it's thicker and healthy, is fine - no straining yogurt for me unless I'm feeling like it. 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. You could do this as a marinated Greek chicken freezer meal, and include the recipe for the tzatziki sauce.
Cook the chicken as desired, either in the skillet or with the broiler. (she 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 (she sprayed with some spray oil and then popped them in the toaster oven for a few minutes). Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.