Wednesday, June 17, 2009

Chicken Gyros with Tzatziki Sauce

This recipe comes from a cooking blog that I have on my google reader.  Her recipes always look delicious and I finally took the plunge to make something off of it.  I wanted to try this because I wanted to break out of the monotony of the same old food and the tzatziki sauce seemed like it would be refreshing on a hot day.  I didn't have a cheesecloth or any suitable substitute so I made my sauce without draining the yogurt and it still turned out delicious.  Next time, I think I'll try making my own pitas maybe! (her blog also has a great recipe for that!)

Chicken Gyros
(Source and Photo Credit: Annie's Eats)

Ingredients:For the tzatziki sauce:
  • 16 oz. plain yogurt (not nonfat, if possible)
  • 1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
  • 2-3 cloves garlic, pressed through a garlic press (or finely minced)
  • 1 tsp. white wine vinegar
  • Salt and pepper
  • Squeeze of fresh lemon juice
  • Extra virgin olive oil
For the chicken:
  • 4 cloves garlic, smashed
  • Juice of 1 lemon
  • 2 tsp. red wine vinegar
  • 2 tbsp. extra virgin olive oil
  • 2 heaping tbsp. plain yogurt
  • 1 tbsp. dried oregano
  • Salt and pepper
  • 1 1/4 lbs. chicken pieces (I used boneless, skinless chicken breasts)
To assemble:
  • Pita bread
  • Fresh tomatoes, seeded and diced
  • Red onion, sliced thin
  1. To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl.  Let strain for several hours or overnight, if possible, to remove as much moisture as possible.
  2. Shred the cucumber.  Wrap in a towel a squeeze to remove as much water as possible.  Mix together the strained yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice.  Drizzle lightly with olive oil.  Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
  3. To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl.  Whisk together until mixed well.  Add the chicken pieces to the bowl and mix well to coat.  Cover and refrigerate for about 1 hour.
  4. Cook the chicken as desired, either in the skillet or with the broiler.  Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.   Cut into strips.
  5. Heat pitas (I sprayed with some spray oil and then popped them in the toaster oven for a few minutes).  Top with chicken, tzatziki sauce, diced tomatoes and sliced onions.  Serve immediately. 

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