Friday, March 22, 2013

Grilled Chicken Gyros

Grilled chicken gyros are sure to satisfy the toughest of Greek food cravings. 

They are an easy prepare-at-home dinner and are great for relaxing summer evenings on the patio. 

Gyros are wonderful served with homemade Tzatziki, a cool, cucumber garlic sauce. We like to enjoy our gyros with a chilled glass of Roditis, a light Greek rose wine. 

Our favorite brands are Apelia and Tzantali, which are fairly easy to find in grocery stores with specialty wine areas. 

Serves 4
1 lb. boneless, skinless chicken breasts
4 pitas
2 tsp. minced garlic
¼ c. olive oil
1 lemon
salt and pepper to taste

2 cups plain, strained Greek yogurt
1 cucumber peeled and seeded
2 tsp. of minced garlic
1-2 tsp. of dry dill
salt to taste
2 tbls. olive oil
1 tbls. lemon juice

Sliced tomatoes
Crisp iceberg lettuce
Sliced red onion

For the marinade, combine garlic, olive oil, juice from lemon, and salt and pepper.  Pour into a sealable, plastic bag.  Add chicken and marinate for at least one hour.

Next prepare Tzatziki. If you use a strained Greek yogurt, you will leave out the extra step of straining regular yogurt. Chop cucumber and pulse in a food processor until desired consistency.  I like my sauce a little chunky.  Drain excess water from cucumbers.  Combine cucumbers, yogurt, garlic, dill, olive oil and lemon.  Add salt to taste.  Chill in refrigerator until ready to serve. 

Grill chicken about 8 minutes per side or until it reaches 165°.  I’ve also cooked the chicken in a glass pan in a 350 oven for about 30 minutes.  Let chicken rest a few minutes then slice. 

Warm pitas on top grill rack for 1-2 minutes.  Layer with chicken and Tzatziki and top with tomatoes, red onion and lettuce. 


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