One of our favorite meals this spring and summer has been grilled Chicken Gyros. I love anything grilled, because it doesn't heat up my kitchen. And most of this meal can be made ahead earlier in the day. Plus, we just LOVE Mediterranean and middle eastern flavors! This is also a pretty adaptable recipe--especially the tzatziki sauce. You can kind of just throw it together to your own tastes. I just hate I'm just getting this to you! I was waiting to take a picture of it and I kept forgetting (which have you noticed how lazy I've been with my picture taking lately--all from my phone! ha!). These are super yummy wrapped up in (or stuffed into) a fresh made pita! For those of you in China that live near a Metro, here's a shopping tip for you. Have you seen the frozen packs of pita bread in the bakery freezers? Its about 12-15 pitas for 20-something kuai. Having some on hand makes this meal and others like the Chicken Shawarmas, Shish Taouk or Falafel and hummus a WHOLE LOT easier in the summer heat!! I have adapted this recipe from here.
Chicken Gyros with Tzatziki Sauce
2-4 chicken breasts
1/4 cup Greek yogurt (or regular is fine)
3 Tbs lemon juice
1 Tbs dried oregano
2 tsp red or white wine vinegar (really optional since you've got the lemon juice)
1/2 tsp salt
1/4 tsp black pepper
2-4 cloves garlic, pressed or minced
Pita Bread
Optional Toppings: Sliced red onion, diced tomato or red bell pepper, etc.
Tzatziki Sauce:
2/3-3/4 cup Greek yogurt
~1/2 cup grated cucumber
1 clove pressed garlic
1 tsp lemon juice
1/8 tsp salt
1/8 tsp pepper
1/8-1/4 tsp dried dill or mint (opt)
In a ziplock bag or container, mix together Greek yogurt, lemon juice, vinegar, spices, and garlic. Add chicken breasts. Allow to marinate in fridge for 3-6 hours if possible. This will give time for flavor to develop and for the lemon and yogurt to tenderize the chicken.
To make the tzatziki sauce, take peeled cucumber and grate on a cheese grater (I use one long, Chinese type cucumber--one that doesn't have big seeds). Place on some paper towels. Using a few more paper towels, press them on top to extract some of the water. Mix cucumber and yogurt with garlic, lemon juice, and spices. Adjust to taste. Allow to chill for at least an hour, but longer is great.
When ready to eat, grill, bake/broil, or cook chicken on the stove top in a little olive oil. Slice or chop and serve with pitas, tzatziki, and some chopped fresh veggies. Enjoy!
Notes: A lot of tzatziki sauces call for dill or mint. I've made this without either, but also with dill. Both ways are good! I just use yogurt that I have strained overnight (or for at least 6-8 hours) to make the sauce so it is thicker. In the marinade, it really doesn't matter if you use strained or unstrained yogurt--its just a marinade!
Chicken Gyros with Tzatziki Sauce
2-4 chicken breasts
1/4 cup Greek yogurt (or regular is fine)
3 Tbs lemon juice
1 Tbs dried oregano
2 tsp red or white wine vinegar (really optional since you've got the lemon juice)
1/2 tsp salt
1/4 tsp black pepper
2-4 cloves garlic, pressed or minced
Pita Bread
Optional Toppings: Sliced red onion, diced tomato or red bell pepper, etc.
Tzatziki Sauce:
2/3-3/4 cup Greek yogurt
~1/2 cup grated cucumber
1 clove pressed garlic
1 tsp lemon juice
1/8 tsp salt
1/8 tsp pepper
1/8-1/4 tsp dried dill or mint (opt)
In a ziplock bag or container, mix together Greek yogurt, lemon juice, vinegar, spices, and garlic. Add chicken breasts. Allow to marinate in fridge for 3-6 hours if possible. This will give time for flavor to develop and for the lemon and yogurt to tenderize the chicken.
To make the tzatziki sauce, take peeled cucumber and grate on a cheese grater (I use one long, Chinese type cucumber--one that doesn't have big seeds). Place on some paper towels. Using a few more paper towels, press them on top to extract some of the water. Mix cucumber and yogurt with garlic, lemon juice, and spices. Adjust to taste. Allow to chill for at least an hour, but longer is great.
When ready to eat, grill, bake/broil, or cook chicken on the stove top in a little olive oil. Slice or chop and serve with pitas, tzatziki, and some chopped fresh veggies. Enjoy!
Notes: A lot of tzatziki sauces call for dill or mint. I've made this without either, but also with dill. Both ways are good! I just use yogurt that I have strained overnight (or for at least 6-8 hours) to make the sauce so it is thicker. In the marinade, it really doesn't matter if you use strained or unstrained yogurt--its just a marinade!
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