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Chicken Gyros

Sunday, August 14, 2011

Recipe for Tzatziki sauce adapted from tablespoon.com.

Although gyros (YEER-ohs) are typically made with lamb, or a combination of beef and lamb, I went with an easier approach by using chicken.  As far as I'm concerned, if you have a protein, Tzatziki sauce, and fresh vegetables served in a flat bread, you've got yourself a gyro.  If you make your own flat bread, I found that it's easier to wrap the flat bread if you make a day in advance, store in the refrigerator, and reheat in the microwave.  The recipe I followed turned out fine, but I think I'll try this one next time.  If you want to use store bought, that's fine too.

Picture from tablespoon.com.

2 cups plain yogurt
1 cucumber, peeled and seeded
1 teaspoon minced garlic
1 tablespoon fresh dill
1 teaspoon white wine vinegar
1 tablespoon olive oil
Juice from 1 lemon
1/2 teaspoon salt
1/4 teaspoon pepper

6 pitas (store bought or homemade)

3 chicken breasts, brined in advance
2 tablespoons dried thyme
Salt and pepper

2 tomatoes, seeded and diced
1/2 red onion, sliced
1/2 head iceberg lettuce, shredded


Shred cucumber in a food processor or using a cheese grater.  Wrap cucumber in several layers of paper towel, and squeeze out excess water.  In a medium mixing bowl, combine yogurt, garlic, fresh dill, vinegar, olive oil, lemon juice, salt, and pepper with the cucumber.  Store in the refrigerator for at least an hour before serving.

Once chicken has been in the brine for an hour, remove and pat dry.  Season both sides with thyme and salt and pepper.  In a large frying pan, heat a tablespoon of olive oil over medium high heat and add chicken.  Cook for roughly 4 minutes, flip, and cook for another 3-4 minutes or until lightly browned on both sides.  Remove from pan and let chicken rest under a sheet of tin-foil for at least 10 minutes before slicing.

Lastly, assemble gyros by adding a serving of sliced chicken, Tzatziki sauce, lettuce, and tomatoes to pitas.  Wrap and enjoy.

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