With summer coming on, I have added these Chicken Gyros (pronounced YEE-ROH) to our menu–which by the way I am going to start posting again! When I used to post my weekly menu, it really helped me stay on track! Lately I have been a bit of slacker with menu planning and our evening/dinner has suffered:) So I am getting back on track! Look for a two week menu here later today ( I am almost done:) Anyway, these Gyros are light, healthy and oh so good! And this meal always puts me in the mood for the film “My Big Fat Greek Wedding” and saying “Opa!” I need to introduce that movie to my boys. There are some classic lines, regarding the ‘Bundt cake’ and’ windex’ that my husband and I quote and our kids join our laughter, but I am pretty sure they think we are weird and have no idea why we think we are so funny! I guess it is time to whip out our old copy for family movie night:) But, back to the food…this dish is bursting with flavor, it is fun to say, and hey, it just may inspire a movie night! I think your family will enjoy this dinner as much as mine does! I like to serve it with this homemade pita bread , but you can find it any grocery store if you are not in the mood for baking. I did recently learn a little fact though…traditional pita bread does not have a pocket in it. I am so happy to hear that because I find the act of creating a pocket can be very aggravating!! Next time I will not fill them as shown. It would be much easier to just put the chicken and toppings down the center and fold over. Either way, these Gyros are a winner! Opa!!
Chicken Gyros
submitted by Melanie~www.thesisterscafe.com
For the Tzatziki Sauce:
1 cup plain Greek yogurt
1 regular cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts
Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin
feta cheese crumbles
Instructions
- For the the tzatziki sauce, shred the cucumber or you could chop in a food processor. Be sure to wrap the shredded cucumber in a towel and squeeze to remove as much water as possible. This is VERY important!! Mix together the 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.
- Now for 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 well combined. Add sliced (or cubed) chicken pieces to the bowl and mix well to coat. Cover and refrigerate for at least an hour but overnight is even better!
- Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, spinach or romaine, diced tomatoes, feta crumbles and sliced onions. Serve immediately.
Recipe Source: Adapted from Annie Eats
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