First things first. We are happy to announce that the winner of our 100th post giveaway is Suzy! Congratulations Suzy! We will be e-mailing you shortly to make arrangements to ship you out your prize. We want to thank everyone who entered and we hope to have many more giveaways in the near future so please keep following us! Now… on to Chicken Gyros with Tzatziki Sauce:
One of Cliff’s favorite meals is gyros. It just so happens that one of his favorite meals is one of my least favorite meals. There is just something about gyro meat that is not appealing to me. It actually works out perfect for us though. There is a really great gyro place near us that Cliff can get his gyro fix and I get my fried shrimp fix. I have never attempted to make gyros at home. I would not even know where to start. What kind of meat is that anyway? I think it is a blend of lamb and beef, right? It is safe to say I will not be getting a gyro spit for the house that would allow me to make them at home. So the rare occasion that we order gyros (fried shrimp for me) is a treat for both of us.
I recently came across this recipe, which allows us to not only make gyros at home but we are both able to enjoy them. Instead of using lamb meat these gyros use chicken. So, it is also healthier, which never hurts. I don’t usually use a lot of chicken breast because it tends to get dry and kind of blah. But this marinade gives the chicken a lot of flavor and if you don’t overcook it, it should not be dry. Thanks to this chicken gyro recipe, I can now say I LOVE gyros!
1 pound boneless skinless chicken breast
4 cloves garlic, smashed
juice of 1 lemon
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoon greek yogurt
1 Tablespoon dried oregano
salt and pepper
1/2 batch of Tzatziki
1 32 oz. container of greek yogurt
1 hothouse cucumber peeled and shredded
5 cloves garlic, crushed
1-2 teaspoons white wine vinegar
squeeze of fresh lemon juice
For the sauce:
Peel and shred the cucumber. Place the shredded cucumber in dish towel and squeeze out all the water. Mix together the greek yogurt, shredded cucumbers, crushed garlic, vinegar and lemon juice. Salt to taste. Refrigerate for at least 1 hour.
For the chicken:
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. Preheat the grill to about 350 degrees. Sprinkle the chicken with salt and pepper on both sides, and then grill until cooked through, about 6 minutes per side, depending on the thickness of the chicken breast. Allow the chicken to rest for a few minutes before slicing into strips. Meanwhile, heat your pitas in the microwave for about 20 seconds. Top each pita with chicken, tzatziki sauce and your desired toppings. We had onions and tomatoes but mushrooms might be good too.
Source: Elly says Opa!