Chicken Gyro

This meal combines so many things that I love, it’s impossible for me to say it isn’t a favorite.  Marinated, grilled chicken, on pita bread, with a garlic cucumber sauce, which has the nice feature of not being too complicated for a weeknight dinner.  I know that these have been circulating the blogosphere for a long time now, and rightfully so, but I wanted to make sure that newcomers to the addiction that is food blogs had an introduction.  You’ll thank me later.

You will have to plan ahead, as there is some straining and marinating involved, but if you do the prep work the night before, it all goes quickly the following day.  Now, about the pita bread.  I haven’t made my own pita bread, but this recipe makes me want to make my own pita bread.  Which I will, soon, but I didn’t have the time when the craving for these chicken gyros hit.  I used store-bought pita bread, and heated it up for a few seconds, but something tells me a sandwich this good deserves homemade bread.

Chicken Gyro


for the sauce:

  • 16 oz. plain Greek yogurt (not non-fat)
  • 1 cucumber, peeled and seeded
  • 3 cloves garlic, finely minced
  • 1 tsp. white wine vinegar
  • salt and pepper
  • juice of 1/2 lemon
  • drizzle of olive oil
for the chicken:
  • 1 lb. boneless chicken breast halves
  • 4 cloves garlic, smashed
  • juice of 1 lemon
  • 2 tsp. red wine vinegar
  • 2 tsp. extra virgin olive oil
  • 2 tsp. plain yogurt
  • 1 Tbs dried oregano
  • salt and pepper
to assemble:
  • pita bread
  • tomatoes, seeded and diced
  • thinly sliced red onion
To make the sauce, shred the cucumber using a grater and place it on several layers of paper towels.  Wring the paper towels to remove as much moisture as possible from the cucumbers.
Mix together the yogurt, cucumber, garlic, white wine vinegar, lemon juice, and salt and pepper to taste in a bowl.  Drizzle the mixture with olive oil, cover, and refrigerate for at least 30 minutes.
To make the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl and whisk well.
Add the chicken to the bowl, cover and refrigerate for at least one hour.
Remove the chicken from the marinade and cook using desired method.  I recommend butterflying the chicken and either broiling or grilling.
Once the chicken is cooked through, let it rest for 5 minutes before slicing into strips.
Assemble by putting the chicken on a pita, covering the chicken with sauce, and then topping with sliced onions and tomatoes.
Makes 4-6 servings.
Source:  Annie’s Eats, originally at Elly Says Opa


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