Chicken Gyros with Tzatziki Sauce

While I was away, I hope you enjoyed the delicious guest posts from Jessica and Lauren. Thank you so much ladies! Where was I, you ask? Destin, FL where I spent too much time on the beach and also finished my scuba diving certification! Hopefully I’ll be able to keep up with it over the years. It’s a really fun (yet expensive) activity.

Upon my return last night, going through my Google reader (which was ridiculous after not looking at it for 4 days) I noticed that more than one other person had posted a chicken gyro recipe, which I am also posting today. So it may not be the most exciting new thing in your face this week, but seriously it’s the best thing I’ve made this month – hands down.

It’s even wrapped up in a homemade whole wheat pita! (Post tomorrow.)

 

CHICKEN GYROS

Ingredients:

1.25 lbs. chicken breasts, sliced

4 cloves garlic, smashed

Juice of 1 lemon

2 tsp red wine vinegar

2 Tbsp extra virgin olive oil

2 heaping Tbsp plain Greek yogurt

1 Tbsp dried oregano

Salt and pepper

Tzatziki Sauce (below)

Chopped tomatoes

Sliced red onions

Salad greens

Crumbled feta cheese

4 pitas

Directions:

  1. 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 about an hour.
  2. Heat a large pan over medium heat. Sprinkle the chicken with salt and pepper, and then add to pan and cook until cooked through, about 5 minutes per side.
  3. Top the pita with the chicken, tzatziki, tomatoes, onions, lettuce, and feta. Roll up and eat!

TZATZIKI SAUCE

Ingredients:

1 cup cucumber, peeled, seeded, and finely diced

1 cup plain Greek yogurt

1/2 tsp salt

1 Tbsp fresh lemon juice

1 tsp red wine vinegar

2 small garlic cloves, minced

1/2 Tbsp dried dill

Directions:

  1. Place the cucumber in paper towels and squeeze as much excess moisture as possible.
  2. Place the squeezed cucumber in a medium bowl and add the Greek yogurt, salt, lemon juice, red wine vinegar garlic, and dill. Cover and refrigerate at least 30 minutes before serving.

Source: Chicken Gyros from Elly Says Opa! Tzatziki Sauce adapted from Sweet Pea’s Kitchen.

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