Grilled Chicken Gyros With Tzatziki

Photo: SingForYourSupper

Ingredients

2 cloves Garlic, smashed

1 Juice of Lemon

2 teaspoons Red Wine Vinegar

2 tablespoons Extra Virgin Olive Oil

2 tablespoons heaping Plain or Greek Yogurt

1 tablespoon Dried Oregano

1 pound boneless, skinless chicken breasts

Salt and Pepper

Tzatziki (see below)

16 ounces of plain or Greek yogurt (preferably not fat free)

1/2 hothous cucumber or 1 regular cucumber, peeled and seeded

3 cloves garlic, minced

1/2 teaspoon 1 white wine vinegar

salt and pepper

squeeze of fresh lemon juice

drizzle of extra virgin olive oil

Preparation

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 at least an hour.

Preheat the grill to medium heat (or broiler, or pan on the stove). Sprinkle the chicken with salt and pepper on both sides, and then grill 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 in a fry pan, in the toaster or spray with a bit of oil and place right on a gas burner. Top the pita with the chicken, tzatziki, tomatoes and onions. *I grilled my onions since I don’t really like them raw- it added a great layer of flavor! (I also added some thinly sliced cucumbers)

For the Tzatziki:

Strain yogurt using a cheesecloth over a bowl for several hours or overnight to get out as much moisture as possible. (Since I was using Greek yogurt which was already quite thick, I skipped this step and it came out the perfect consistency)

Shred the cucumbers and then wrap in a towel and squeeze to remove as much moisture as possible. Don’t skip this step!

Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice. Add salt and pepper 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.