Chicken Gyros with Tzatziki
Servings 4
Ingredients
Chicken
- 4 cloves garlic minced
- Juice of 1 lemon
- 2 tbsp. plain Greek yogurt
- 2 tsp. red wine vinegar
- 2 tbsp. extra virgin olive oil
- 1 tbsp. dried oregano
- Salt and pepper
- 1 -2 lbs. chicken breasts boneless, skinless
Tzatziki
- 16 oz. Greek yogurt or regular yogurt strained, you can also strain Greek yogurt to make thicker, just strain using coffee filter or cheesecloth over a bowl
- 1 English seedless cucumber
- 4 garlic cloves minced
- 4 Tbsp. olive oil or less - add a little at a time
- 2 Tbsp. red wine vinegar
- 1 Tbsp. finely chopped fresh dill
- 1/2 Lemon
Other ingredients
- 2 packages Naan bread
- Tomatoes chopped
- Red onion sliced thin
Instructions
Tzatziki
- Peel and grate cucumber. Put in colander to drain and ring out with hands.
- Mix yogurt and grated cucumber in bowl. Add garlic. Pour in oil and vinegar. Add chopped dill. Squeeze lemon juice on top.
- Season to taste and refrigerate for around one hour before serving.
Chicken
- Combine all ingredients in a medium bowl. Whisk together until mixed well.
- Add the chicken to the bowl and mix well to coat. Cover and refrigerate for at least 1 hour.
- Cook the chicken on broiler pan under broiler set to high, for about 6 minutes each side. (Or, you could grill it.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.
- Cut into strips.
- Assemble by placing chicken strips on the naan "pitas" and then add tzatziki, tomatoes and onions.
Notes
I recommend using naan bread for the pitas. It's the closest thing that you can buy that's like what you would get in Greece. The pita bread that you buy here is dry and thin and not at all like the real thing.