grilled Greek chicken gyros.
November 15, 2013 § Leave a comment
These grilled Greek chicken gyros are the ticket, let me tell you. I’d always thought of tzatziki sauce as this delicious mystery sauce too complicated to ever make at home. I was so wrong! I always crave gyros, and this recipe definitely satisfied my craving.
Adapted from Half Baked Harvest
What you need for the chicken:
- 1.5 pounds boneless chicken breasts, cut into thick strips
- juice of 1 lemon
- 4 cloves of garlic, smashed
- 3 tsp red wine vinegar
- 3 tbsp plain Greek yogurt
- 1 tsp dried oregano
- 1/2 tsp dried dill
- salt and pepper
What you need for the tzatziki:
- 16 oz. plain Greek yogurt
- 1 regular cucumber, peeled, seeded, and diced
- 3 cloves garlic, minced
- 1 tbsp white wine vinegar
- 1 tsp dried dill
- 1 tsp dried oregano
- half a lemon, juiced
- 1 tbsp olive oil
What you need for serving:
- 4 to 6 pitas
- Kalamata olives, chopped
- cherry tomatoes, halved
- feta cheese
- 1/2 of a red onion, thinly sliced
What to do:
First, make your chicken marinade. In a medium bowl, whisk together the garlic, lemon juice, red wine vinegar, olive oil, Greek yogurt, oregano, dill, salt and pepper until mixed well. Slice your chicken breasts into thick strips and add the strips to the bowl. Make sure the pieces are thoroughly coated. Cover the bowl and refrigerate the chicken for at least one hour—could marinate overnight if time allows.
Next, prepare your tzatziki sauce. Make sure that you pour off any liquid from the surface of the Greek yogurt container. I used full fat yogurt, because it is thicker. Mix the yogurt with your diced cucumber, garlic, white wine vinegar, dill, oregano, lemon juice, and salt and pepper. Add a little drizzle of olive oil. Pop the sauce in the fridge for at least 30 minutes before serving.
Ready to grill your chicken? I used my grill pan. Heat a grill pan to high heat, then remove your chicken from the marinade and grill, 5-6 minutes per side.
Once your chicken is ready to go, gather the rest of your ingredients for serving. I heated my pitas for 15 seconds in the microwave before serving. Top each pita with your chicken, cherry tomatoes, feta cheese, and chopped Kalamata olives. Add a spoonful of tzatziki sauce.
I wrapped our gyros in foil, to collect all the overflowing toppings. I may have been overzealous in my stuffing. Or maybe I just need larger pitas. Whatever, it was delicious. EAT UP!
The Cheesy Kitchen 
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