Thursday, September 1, 2011

Chicken Gyros

photo from Handle the Heat
{I wish I had taken a picture of mine because they really did look this good!}

I am so excited about tonight's dinner that I couldn't wait to post. Seriously, so yummy! I also found a new food blog that L.O.V.E. It's could Handle the Heat and it's definitely worth looking into. So onto tonight's meal...

For the tzatziki sauce:
  • 16 oz. greek yogurt or plain yogurt
  • 1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
  • 2 cloves garlic, finely minced {I used the jar minced garlic and only did 1 tsp instead of 2}
  • 1 teaspoon white wine vinegar
  • Salt and pepper
  • Squeeze of fresh lemon juice
  • Extra virgin olive oil
For the chicken:
  • 4 cloves garlic, smashed {Again the jar garlic and only did 3 tsps instead of 4}
  • Juice of 1 lemon
  • 2 tsp. red wine vinegar
  • 2 tbsp. extra virgin olive oil
  • 2 heaping tbsp. plain yogurt
  • 1 tbsp. dried oregano
  • Salt and pepper
  • 1 1/4 lbs. boneless, skinless chicken breasts, cut into strips or bite sized chunks
To assemble:
  • Pita bread, whole wheat if possible
  • Fresh tomatoes, seeded and diced
  • Red onion, sliced thin (I skipped this because I don't like raw onion) {so did I}
To make the tzatziki sauce:
If using plain yogurt, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible. Note, if using lower fat yogurt there will be more liquid strained. If using Greek yogurt, skip this step.

Shred the cucumber. Wrap in a towel and 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. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken:
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. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Preheat broiler. Cook chicken under broiler for about 2-4 minutes per side, depending on size of pieces. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.

Warm pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.
Copied from here.

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