Chicken Gyros with Tzatziki Sauce

I’m not really sure why it took my roommate and me two years to make chicken gyros since he’s Greek and makes tzatziki sauce all the time (while zealously holding on to a secret family recipe for it). The tzatziki requires plain yogurt, since fat free versions tend to have more liquid, which doesn’t lead to the right consistency. These gyros are incredibly easy to make – the chicken requires an hour or two to be marinated, but as long as you remember to do that, the rest of the dish should be ready in no time.

Chicken gyro with tzatziki sauce

Chicken gyro with tzatziki sauce

 

Chicken Gyros – recipe adapted from Christina over @ Sweet Pea’s Kitchen;  Tzatziki Sauce recipe adapted from Ella Says Opa, with  inputs from Will Nomikos

INGREDIENTS
Tzatziki Sauce
  •  1 (16 oz.) container of plain yogurt
  • 1/3 -1/2 hothouse cucumber, shredded finely
  • 2-4 cloves garlic–depending how garlicky you like it, crushed
  • 1-1.5 tablespoons red wine vinegar
  • Salt, to taste
  • Black pepper, according to your taste
  • 3-5 tablespoons olive oil
Chicken Gyros
  • 1 1/2- 2 pounds boneless, skinless chicken breast
  • 4 cloves garlic, smashed
  • Juice of 1 lemon
  • 3 teaspoons red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 2 heaping tablespoons plain yogurt
  • 2 tablespoons dried oregano
  • salt and pepper to taste
  • 1 large tomato, chopped
  • 1 red onion, sliced thin
  • 1/2 cup crumbled feta cheese
  • 4 pitas

DIRECTIONS

  1. In a medium bowl, whisk together the garlic, lemon juice, vinegar, oil, yogurt, and oregano. Transfer mixture to a large resealable bag and add the chicken. Refrigerate for about an hour, turning occasionally.
  2. Preheat grill on medium-high heat. Remove chicken from marinade. Grill chicken until just cooked through, about 5 minutes per side, or until meat thermometer inserted into the chicken read 160 degrees F. Allow the chicken to rest for a few minutes before slicing into strips.
  3. Wrap pitas in aluminium foil and place directly on oven rack and heat for 6-8 minutes.
  4. For Tzatziki sauce – Shred or grate the cucumber. Mix together the yogurt, shredded cucumbers, garlic, red wine vinegar and olive oil. Add generous amount of black pepper, and salt, to taste.
  5. Divide chicken strips evenly among pitas; top each gyro with 1/4 cup tzatziki sauce, tomato slices, red onion slices, and 2 tablespoons feta. Wrap aluminium foil around gyro and serve immediately.

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