With a little planning ahead you can have these delicious gyros on the table less than 30 minutes after you get home. Just make the tzatziki and marinade the chicken the night before.
Author: Gravel & Dine
Recipe type: Sandwiches, Burgers, & Wraps
Serves: 2
Ingredients
Tzatziki:
8 oz plain Greek yogurt
½ cucumber
3 cloves garlic, grated
1 t white wine vinegar
Salt and pepper
Juice of half a lemon
Extra virgin olive oil
Marinade:
4 cloves garlic smashed
1 lemon
2 t red wine vinegar
2 T extra virgin olive oil
2 T plain Greek yogurt
1 T dried oregano
Salt & pepper
2 boneless skinless chicken breasts
To serve:
Pita bread, warmed
Roma tomato, thinly sliced
Red onion, thinly sliced
Romaine lettuce, thinly slices
Instructions
Start by making the tzatziki sauce. Peel the cucumber and remove the seeds. Shred it using the small holes of a cheese grater over a bowl lined with paper towel. Wrap the paper towel around the cucumber to squeeze out all the water. Mix together the cucumber, yogurt, garlic (grate it right into the bowl), white wine vinegar, salt, pepper, lemon juice and olive oil. Whisk until completely combined and refrigerate at least one hour.
Mix together the marinade ingredients. Flatten the chicken breasts and completely coat with the marinade. Refrigerate for at least one hour.
To cook the chicken, remove from marinade and allow the excess to drip off. Heat a tablespoon of oil in a large skillet over medium-high heat. Cook until the chicken is cooked through. About 4 minutes on the first side and 3 on the second. Allow to rest 5 minutes before thinly slicing.
To assemble top the warmed pita with the chicken, tzatziki and your choice of toppings. We like to use tomato, red onion and romaine.
Recipe by Gravel & Dine at https://gravelanddine.com/chicken-gyros/