Chicken Gyros with Homemade Tzatziki Sauce

Though I do love “street” food, I’ve never been the biggest fan of gyros for some reason.  Maybe it’s the big cone-shaped piece of meat rotating on a spit for who knows how long that doesn’t appeal to me.  Or the mass quantities of onions they seem to throw on the gyro at most places.  Whatever the case, the only time I’ve had one and really enjoyed it was at Greek Fest (or technically called the Taste of Greece) in Chicago last year…and I think it was because it wasn’t cut from the giant cone of melded meat.  
 
At any rate, these homemade chicken gyros are a healthy and tasty alternative, and are one of my go-to meals.  These are a GREAT summer meal too.  You can pair with a simple salad or an orzo salad with tomatoes, feta and dill.  You can even make the sauce ahead of time, so it’s easy enough for a weeknight meal with a little planning.  You’ll have more sauce than you need, so try using it for a salad the next day or as a dip for veggies.  It has a really fresh flavor, so you won’t want it to go to waste!

Yogurt Tzatzski Sauce, adapted from www.epicurious.com

1 English cucumber

1/2 teaspoon fresh mint, chopped

1/2 teaspoon fresh dill, chopped

1 1/2 cups non-fat Greek yogurt

1/2 teaspoon fresh lemon juice

2 garlic cloves, minced

1/4 teaspoon salt

1/4 teaspoon pepper

Peel and grate 1 cucumber, then puree in food processor. Add mint and dill, process again.  Drain excess water.  Stir together with yogurt, 1/2 teaspoon lemon juice, garlic, and 1/4 teaspoon each of salt and pepper to make tzatziki.

 

Chicken Gyros, makes 4 servings

 

1 pound skinless, boneless chicken breasts

2 tablespoons olive oil

2 gloves garlic, minced

1 tablespoon lemon juice

1 teaspoon fresh oregano, chopped

1 teaspoon fresh dill, chopped

1/2 teaspoon Kosher salt

1/4 teaspoon fresh ground pepper

4 pita rounds, heated

Toss chicken with all ingredients to coat.  Cover and chill for 1 hour.  Prepare grill on medium-high heat.  Cook chicken thoroughly, about 4 minutes per side.  Arrange pita rounds on plates, top with chicken, yogurt sauce, and if desired – lettuce, tomato and sliced red onions.

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