Thursday, January 24, 2013

Chicken Gyros and Tzatziki Sauce

Don and I LOVE regular gyros while the girls won't eat the lamb. They found this recipe and we all liked it. Try it! We had some trouble finding the pocketless pitas, but they were worth searching for.

Chicken Gyros and Tzatziki Sauce

1 lb boneless, skinless chicken (breasts or thighs)
4 cloves garlic, minced
1 lemon, juiced
2 tsp red wine vinegar
2 tbsp olive oil
2 tsp dried oregano
kosher salt and pepper
1 batch tzatziki sauce(see below)
sliced tomatoes
sliced onions
sliced cucumbers
4 (pocketless) pitas

Whisk together the garlic, lemon juice, vinegar, oil, oregano, and 1 teaspoon salt in a small bowl and add to Ziploc bag. Add in chicken pieces and marinate in the refrigerator for 1 hour, turning halfway through.

Preheat the grill (or pan, or broiler). Sprinkle the chicken with salt and pepper on both sides, and then grill over indirect heat until cooked through, about 8 minutes per side, depending what size/type chicken you are using. Allow the chicken to rest for a few minutes before slicing into strips.
Meanwhile, warm your pita bread. Top the pita with the chicken, tzatziki, tomatoes, cucumbers, onions, and lettuce.

Tzatziki Sauce

1 (32 oz.) container of plain yogurt (preferably NOT fat-free)
2 regular cucumbers, peeled & seeded
3 cloves garlic, crushed (I usually use a microplane for this)
2 teaspoon red wine vinegar
1 teaspoon fresh lemon juice
1/2 teaspoon dried dill
salt and a little pepper
drizzle of extra virgin olive oil
Strain yogurt using a cheesecloth over a bowl (if you don’t have that, a strainer lined with a coffee filter will work) for several hours or overnight to get out as much moisture as possible.
Shred or grate the cucumbers, place them in a clean kitchen towel, and then squeeze to get rid of as much excess moisture as possible.

Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice. Salt and pepper to taste. It’s best to refrigerate for at least 30 minutes before serving, so flavors can meld.
Drizzle a little olive oil over the top before serving.

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