Sunday, May 16, 2010

Chicken Gyros

I made these glorious sambos last week when I was on a Middle Eastern food kick. Absolutely Delicious. They hit the spot for sure! definitely a must try. Worth every bit of effort! If you plan ahead and marinade the Chicken, make the Tzatziki, and the Pita Bread the night before, then it’s a throw together meal the next day! SO SO SO good. Need I say more?

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Chicken Gyros

Adapted from: Annies-Eats


For the Chicken:
3 Boneless Skinless Chicken Breasts (Cubed)
4-5 TBS of the Tzatziki (see below)
Zest & Juice of 1 Lemon
4-6 cloves of Garlic (grated)
1 TBS tomato Paste (this tenderizes the chicken)
1 Splash Red Wine Vinegar
Salt and Pepper to taste

For the Tzatziki:
16 oz. plain yogurt - I used nonfat (worked fine!)
1/2 hothouse cucumber peeled
4 cloves garlic- grated
1 tsp. white wine vinegar
3-4 TBS of fresh lemon juice
1 1/2 tsps of dried Mint
Salt and pepper to taste

For the Gyro:
Lettuce (Chopped)
Tomato (Chopped)
Cucumber (Halved and Sliced)
Red Onion (Sliced)


For the Chicken:
Marinade chicken in a large Ziplock for a few hours (best if done overnight). Kabob onto skewers and grill until cooked through. Set aside until ready to use.

For the Tzatziki:
To make the tzatziki sauce, strain the yogurt using 4-5 papertowels placed in a colander (then set over a bowl). Let strain for several hours or overnight, if possible, to remove as much moisture as possible. Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, lemon juice, and lastly mint. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

For the Gyro:
Layer all of the ingredients in the pitas... ENJOY!

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