5.14.2011

Saturday Supper: Chicken Gyros with Tzatziki Sauce

Oh my goodness, where the heck did the first half of May go? We blinked and it flashed by. Actually the first week of May was spent laying on the beach in the Bahamas celebrating the wedding of friends. We made a vacation of the event and had an absolute blast. I made good friends with that float in this private pool.
I was very sad to part with my new friend at the end of the week. But when we arrived back at the beehive, my parents were waiting for us. They drove all the way down from Maine to take care of Feeney for part of the time we were away. We were super grateful that our neurotic dog with the crazy separation anxiety had good humans to keep him company all week. So of course as a thank you we had to cook my parents an excellent Mother's Day meal.

We contemplated fish tacos or shrimp or steak, but when I read that Annie of Annie's Eats, who rarely cooks the same thing twice in a month, made these chicken gyros for dinner twice in one week, I knew we had to try them.
They were delicious. Definitely a new favorite - I had leftovers for lunch and dinner the next day. You have to try them.

Chicken Gyros with Tzatziki Sauce
serves 4

for the tzatziki sauce:
16 oz. plain greek yogurt, drained
1 cucumber, peeled and seeded
2-3 large cloves garlic, crushed with a garlic press
1 t. white wine vinegar
Salt and pepper
Juice of 1 lemon
1 t. extra virgin olive oil
 
for the chicken:
4 cloves garlic, crushed with a garlic press
Juice of 1 lemon
2 t. red wine vinegar
1 T. extra virgin olive oil
2 heaping T. plain yogurt
1 T. oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breast, trimmed and butterflied

To assemble
Pita bread or Mediterranean flatbread
Fresh tomatoes, diced
Cucumbers, thinly sliced
Red onion, thinly sliced
Romaine lettuce, shredded
Feta, crumbled

Prepare chicken
1. In a shallow baking dish, combine all ingredients except chicken, mix well

2. Spread seasoning mixture evenly over chicken, cover entire dish with plastic wrap and refrigerate for an hour

Prepare tzatziki sauce
1. In a food processor on the pulse setting chop cucumber until finely chopped. Squeeze excess liquid from chopped cuke with paper towels - you want to remove as much water as possible

2. Add all other tzatziki ingredients to the food processor and pulse until well combined

3. Transfer to a bowl, cover with plastic wrap and refrigerate for an hour or more to let the flavors meld

Grill Chicken
1. Grill chicken on medium heat or cook under a broiler until cooked through

Assemble Gyros
1. Spread tzatziki sauce on half of one pita, add chicken, lettuce, cucumbers, red onion, tomatoes and crumbled feta. Top with more tzatziki, if desired
Dig in!

Adapted from Annie's Eats

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3 comments:

  1. Thanks for the recipe! It looks deelish!

    ReplyDelete
  2. Just made it tonight! Excellent!

    ReplyDelete

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