Chicken Gyros

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Uh oh. There is a Greek café close to us that gets our lunchtime business every once in a while. Unfortunately for them, this recipe puts their comparable “chicken pita” to shame. It reminds me of theirs, but it’s leaps and bounds better. I even made skinny fries and sprinkled them with seasoning salt like they do. I think next time I’ll also add a Greek salad side as well to add even more flavor on the plate. Although you do need to plan ahead a bit, it’s still a pretty simple recipe to throw together. I’d suggest straining the yogurt before work so it has ample time to rid itself of all of the moisture. James was shocked when he saw how much liquid comes out of the yogurt. It is pretty cool if you haven’t seen it! You could also use pre-strained Greek yogurt instead to save time, but I find that it’s a bit over priced considering you can strain it yourself in a matter of a few hours. Enjoy!

Chicken Gyros (serves 4-6)

For the tzatziki:
16 oz plain yogurt
1 cucumber, peeled and grated (I just used a cheese grater)
2 cloves garlic, minced through a garlic press
1 tsp red wine vinegar
Salt and pepper, to taste
Squeeze lemon juice
Drizzle of olive oil

To make the tzatziki, line a strainer with a coffee filter and set it over a bowl. Put the 16 oz of yogurt in the coffee filter and refrigerate for at least 2 hours, up to overnight. Once the yogurt is strained, place it in a medium sized bowl. Put shredded cucumber in a triple layer of paper towels and squeeze out moisture. Add dry cucumber to yogurt and stir in garlic, vinegar, salt and pepper and lemon juice. Mix well and top with a drizzle of olive oil and refrigerate for at least 30 minutes to meld flavors.

For the chicken:
4 cloves garlic, minced through a garlic press
Juice of 1 lemon
2 tsp red wine vinegar
2 Tbs olive oil
2 Tbs plain yogurt
1 Tbs dried oregano
Salt and pepper, to taste
1 1/4 lbs chicken boneless, skinless chicken breasts, cut in half lengthwise

In a shallow but wide bowl, whisk together garlic, lemon juice, vinegar, olive oil, yogurt, oregano and salt and pepper. Add chicken breasts to the marinade. Cover with plastic wrap and refrigerate for 30 minutes, flipping chicken once.

Heat a skillet over medium high heat and spray lightly with cooking spray. Add chicken and cook until white throughout. You can also use the grill, oven or broiler for this step if you prefer. Once chicken is cooked through, remove from heat and cut into bite sized pieces.

For assembly:
Pita bread, heated slightly in the oven
Tomatoes, thinly sliced
Red onion, thinly sliced

Place chicken, tomatoes, onions and lettuce in each pita. Cover with tzatziki and serve immediately.

Recipe from Annies Eats and Elly Says Opa

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