Chicken Gyros with Tzatziki Sauce

These were fantastic!! I used garlic naan, and a homemade blend of greek seasoning. Another winner from Elly Says Opa!




Chicken Gyros
Source: Elly Says Opa!
Serves: 4

1.25 lbs. chicken pieces (I used breast this time, but I also love using thighs, or a combo)
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
1/2 batch of tzatziki (recipe below)
sliced tomatoes
sliced onions (I use red as they are the only kind I like raw)
4 (pocketless) pitas (use whole wheat pitas to make it clean)

Whisk together the garlic, lemon juice, vinegar, oil, yogurt, and oregano in a bowl. Add the chicken and rub the marinade in. Cover and refrigerate for about an hour.

Preheat the broiler (or grill, or pan on the stove). Sprinkle the chicken with salt and pepper on both sides, and then broil until cooked through, about 5 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, heat your pitas. I have a gas stove, so I just spray them with a little bit of oil and stick them right on the burner for a few seconds per side. Top the pita with the chicken, tzatziki, tomatoes, onions. Roll up and eat!


Tzatziki
Source: Elly Says Opa!

1 32oz. container of plain yogurt (I do NOT recommend fat free, but a fat free Greek yogurt like Fage will be OK, since it’s strained & thicker)
1 hothouse cucumber or 2 regular cucumbers, seeded
3-5 cloves garlic–depending how garlicky you like it, crushed (I usually crush with the help of a little salt and extra virgin olive oil)
1-2 tsp white wine vinegar
salt and a little pepper
squeeze of fresh lemon juice (optional)
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.

Peel and seed the cucumber. Shred the cucumbers and then squeeze the life out of them to get rid of as much excess moisture as possible. I use a towel to do this, and you will get a lot of liquid so don’t skip this step! Yes, there is a lot of straining and squeezing–and it’s all important! You don’t want a runny tzatziki

Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice (if desired). Salt to taste. It’s best to refrigerate for 30 minutes or more before serving, so flavors can meld.

Drizzle a little olive oil over the top.

A lot of people put dill or mint in their tzatziki but I have never liked it as much that way. I’m a bit of a purist. My family always made it this way (without the dill/mint) and I much prefer it, but of course add herbs to your liking.