Friday, October 17, 2014

Chicken Gyros



In a large nonstick skillet, cook and stir the chicken for 7-8 minutes or until no longer pink. Spoon onto pita bread. Top with your mixture and fold in half.
Ingredients for Tzatziki Sauce
  • 1 (16-oz.) container Greek yogurt
  • 1 cucumber, peeled and coarsely chopped
  • 1 1/2 tsp. dried dill weed
  • 2 cloves garlic, minced
  • 1 tsp. distilled white vinegar
  • 1 tsp. lemon juice
  • 1 tbl. extra-virgin olive oil
  • Salt and freshly ground black pepper to taste
Ingredients for Chicken and Marinade
  • 4 cloves garlic, minced
  • 1 lemon, juiced (use 1 tsp. for the tzatziki sauce and use the remainder for marinade)
  • 2 tsp. red wine vinegar
  • 2 tbl. extra-virgin olive oil
  • 1 tbl. dried oregano
  • 1 1/4 pounds skinless, boneless chicken breast halves – cut into strips
Assembling Gyros
  • 6 (6 inch) pita bread rounds
  • 1 tsp. olive oil
  • 1 tomato, diced
  • 1 red onion, thinly sliced
  • 1/2 head iceberg lettuce, chopped
Directions
1.  Place Greek yogurt, cucumber, dill weed, 2 cloves garlic, white vinegar, 1 tsp. lemon juice, 1 tablespoon olive oil, salt, and black pepper in a blender or food processor.  Blend until smooth; set aside. I bought my Tzatziki Sauce from the local grocery store.