Friday, July 10, 2009

Chicken Gyros

These chicken gyros really hit the spot the other night. They were full of flavor and all the components work together really well. Warm, cool, soft, crisp. Yum! We liked them so much that I actually served them for a get together I hosted this week. This recipe has a few steps, but everything can be done ahead and assembled just before serving. I actually had everything on platters and everyone just helped themselves which made the meal easy and I didn't have to miss out on chatting since the prep work was all done.
Chicken Gyros
For the chicken:
2 lbs chicken tenders or boneless chicken thighs cut into long strips
2 lemons
2 T thyme
2 cloves minced garlic
Juice lemons into a ziploc bag and then add in everything else. Zip the bag closed, turn the bag over a few times to thoroughly mix, and place in the fridge for at least 2 hours or up to 24 hours.
Grill chicken tenders until center is white.
Tzatziki Sauce
1 1/2 cups greek style yogurt
2 cucumbers
1/4 to 1/2 cup chopped dill
2 cloves garlic, smashed to a paste
2 T olive oil
Peel, seed, and chop cucumbers in small chunks. Place cucumbers in a strainer set over a bowl. Add a few pinches of salt and stir cucumbers together. Let water drain for 30 to 45 minutes. Once drained, add everything to a large bowl and stir together. Place in fridge for at least 30 minutes.
Assemble Gyros:
6-8 flatbreads
sliced red onion
sliced tomato
crumbled feta cheese
Grill flatbread until warm and toasty. Add grilled chicken and top with tzatziki sauce, and any toppings you like. Wrap in foil for easy handling and enjoy!

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