Friday, April 23, 2010

Chicken Gyros

I wish I had had a tape recorder as we ate this meal for the first time. My husband got caught up in a gyro high--eyes glazed and eyelids half open--while he ate and ate. Between bites, he started to ramble, a little incoherently. Neither of us can remember exactly what he said (I was partaking of the same substance, after all), but I do remember him saying that making these chicken gyros for dinner "makes me want to marry you all over again." As well, he said that "the world would be a better place if everyone ate these." I jokingly asked if this meal could cause world peace and he emphatically said that it could.

As a result, I would be remiss if I gave you this recipe without the following warning:

This meal is so delicious it may cause an outpouring of love and general good will.

It is one powerful meal.

Chicken Gyros
(originally from Elly Says Opa!)
Printable Recipe

Serves 4

4 cloves garlic, minced
Juice of 1 lemon
2 teaspoons vinegar
2 tablespoons olive oil
2 heaping tablespoons plain yogurt
1 tablespoon dried oregano
Salt and pepper
1 1/4 pounds chicken breasts, cubed

16 ounces plain Greek yogurt
1 small cucumber, peeled and seeded
2 cloves garlic, finely minced
1 teaspoon white vinegar
1 teaspoon lemon juice
Salt and pepper to taste
Extra virgin olive oil, optional

pitas (or that awesome Albanian pita-like bread they sell here)
diced tomato
diced cucumber
thinly sliced onion
shredded cabbage or other greens, optional

1) Combine the garlic, lemon juice, vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for at least an hour.
2) Heat a small amount of oil in a frying pan. Cook the chicken in batches until cooked through and lightly browned; transfer to a plate and let rest for 5 minutes.

1) Shred the cucumber.  Wrap shredded cucumber in a towel and squeeze tightly to remove as much liquid as possible.  Repeat as needed until no more liquid is released.
2) In a medium-sized bowl, mix together the yogurt, shredded cucumber, garlic, vinegar, lemon juice, and salt and pepper to taste. Refrigerate for at least 30 minutes before serving to allow the flavors to combine.
3) Drizzle lightly with olive oil, if desired, before serving.

Warm pitas. Fill pita bread with chicken, tzatziki sauce, and other toppings as desired. Serve immediately. Enjoy!

1 comment:

  1. Sounds yummy! I'll have to try it sometime soon.



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