Oh, how I love Gyros. But in general, I’m not a fan of lamb (it’s also very hard to get around here), and I don’t like that sour cream has a ton of calories, which are not at all nice to my hips. So, when I found a recipe for Chicken Gyros on Pinterest the other day (how did we function without Pinterest?), that used chicken instead of lamb, and yogurt in place of sour cream, I decided that I needed to try it. And now it’s part of our dinner rotation.
The recipe comes from a blog called The Girl Who Ate Everything, as does the picture. I just rearranged the recipe a little to make it easier to follow. Enjoy!
Make several hours, even a day, ahead
- 1 cup plain Greek yogurt
- 1 regular cucumber, peeled and seeded
- 1 teaspoon minced garlic
- 1 teaspoon white wine vinegar
- Salt and pepper
- Squeeze of fresh lemon juice
- Extra virgin olive oil
Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.
Place in a tightly covered container (I used a quart Ball Jar), and refrigerate.
Make at least an hour ahead to allow to marinate.
- 2 teaspoons minced garlic
- Juice of 1 lemon (2-3 Tablespoons)
- 2 teaspoons red wine vinegar
- 2 Tablespoons extra virgin olive oil
- 2 heaping Tablespoons plain Greek yogurt
- 1 Tablespoon dried oregano
- Salt and pepper
- 1 1/4 lbs. boneless, skinless chicken breasts
Combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Pound the chicken a little to loosen the fibers and allow better absorption of the marinade. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
Cook chicken – you can use about any method, pan frying, baking, whatever – until done. Remove from heat and allow to rest for 5 – 10 minutes. Slice and place in a covered dish; keep warm until ready to use.
- Several Pitas (whole or pockets)
- Marinated Chicken, sliced
- Tzatziki Sauce
- Chopped tomatoes
- Thinly sliced onion
Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.