Anyhoo, the other day I was looking for new recipes to try and came across this recipe from Annie-Eats on how she makes chicken gyros. I've never had a gyros with chicken before - always just lamb but I was not going to hesitate to find out what it tasted like.
Here is what you need (I did alter the recipe slightly)
Chicken Gyros
Yield: about 4-6 servings
Ingredients
For the tzatziki: (official word for the "cucumber yogurt stuff")
16 oz. plain yogurt (not nonfat, if possible) *I used Greek yogurt to skip the straining step. Greek yogurt is thicker in consistency and works just fine in this recipe. 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: You'll need to marinade the chicken for at least an hour as well.
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
*I also used a bit of cayenne for some spice 1¼ lbs. chicken pieces (I use boneless, skinless chicken breast halves)
To assemble:
Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin
*Feta Cheese
*Parsley (Cilantro would've been a good choice too)
DIRECTIONS:
To make the tzatziki using plain yogurt: strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible.
I skipped this step to save on time and bought plain Greek yogurt at my grocery store instead. (It tasted just fine to me).
To the yogurt add the following ingredients: cucumber, white wine vinegar, garlic, lemon juice, EVOO, salt and pepper (not pictured).
If using a cucumber with seeds make sure to cut in half:
peel and take the seeds out with a spoon:
Next shred the cucumber over a clean towel and squeeze to remove as much water as possible:
Mix all of the ingredients listed above and refrigerate until serving (at least 30 minutes):
* May I add that this EVOO is just AWESOME. Does anyone know if I could get this stuff in the states?!?! One of my husbands clients (from the company he works for) sent it from Italy as a Christmas gift. It does not compare to any of the olive oils I've ever tried here. Yummy!!!!! I came home and my 2hotty told me to use this stuff sparingly. HA! Want to savor the good stuff as long as we can.
Gather the following ingredients to marinate the chicken with: Olive oil, red wine vinegar, lemon juice, garlic, yogurt, oregano, salt and pepper, and I used a bit of cayenne pepper too (not pictured):
Next add to your cut up chicken, cover, and marinade for at least an hour:
Cook the chicken over medium-high heat until chicken is no longer pink inside. (You may notice some liquid form in the pan from the yogurt. If so, just strain as much as possible):
Cut up your fixins': I used cherry tomatoes, red onion, and feta cheese. I also garnished with some fresh parsley (pictured at the end):
Heat the pita bread in the oven for just a few minutes until warmed through (be careful as you don't want to get them too crispy):
I drizzled the top of the pitas with some olive oil for added flavor:
Assemble by adding the chicken to the pita bread, add a few dallops of tzatziki, and your fixins' on top:
ENJOY!!!!
Someone please hand over a virtual mop please!! HA!!
xo Joanna D.
16 oz. plain yogurt (not nonfat, if possible) *I used Greek yogurt to skip the straining step. Greek yogurt is thicker in consistency and works just fine in this recipe. 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: You'll need to marinade the chicken for at least an hour as well.
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
*I also used a bit of cayenne for some spice 1¼ lbs. chicken pieces (I use boneless, skinless chicken breast halves)
To assemble:
Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin
*Feta Cheese
*Parsley (Cilantro would've been a good choice too)
DIRECTIONS:
To make the tzatziki using plain yogurt: strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible.
I skipped this step to save on time and bought plain Greek yogurt at my grocery store instead. (It tasted just fine to me).
To the yogurt add the following ingredients: cucumber, white wine vinegar, garlic, lemon juice, EVOO, salt and pepper (not pictured).
If using a cucumber with seeds make sure to cut in half:
peel and take the seeds out with a spoon:
Next shred the cucumber over a clean towel and squeeze to remove as much water as possible:
Mix all of the ingredients listed above and refrigerate until serving (at least 30 minutes):
Gather the following ingredients to marinate the chicken with: Olive oil, red wine vinegar, lemon juice, garlic, yogurt, oregano, salt and pepper, and I used a bit of cayenne pepper too (not pictured):
Next add to your cut up chicken, cover, and marinade for at least an hour:
Cook the chicken over medium-high heat until chicken is no longer pink inside. (You may notice some liquid form in the pan from the yogurt. If so, just strain as much as possible):
Cut up your fixins': I used cherry tomatoes, red onion, and feta cheese. I also garnished with some fresh parsley (pictured at the end):
Heat the pita bread in the oven for just a few minutes until warmed through (be careful as you don't want to get them too crispy):
I drizzled the top of the pitas with some olive oil for added flavor:
Assemble by adding the chicken to the pita bread, add a few dallops of tzatziki, and your fixins' on top:
ENJOY!!!!
Someone please hand over a virtual mop please!! HA!!
xo Joanna D.
