Saturday, June 20, 2009

Chicken Gyros

Last night, Nick and I tried something new for dinner- Chicken Gyros! I had seen them on a few different blogs lately (Annie's Eats, Elly says Opa, and Lovestoeat's Weblog), and everyone seemed to like them so I thought we would give them a try! They did turn out well! (By the way, see this post for the pronunciation key :) ) My pictures don't really do them justice, but you get the point.

Also, they were normal sized, but I think they look miniature in comparison to Nick's hand.

For the tzatziki sauce
16 oz. nonfat greek yogurt (you don't have to use nonfat)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
2 cloves garlic, or finely minced (I kind of wished that I had only used 1 but its up to you)
1 tsp. white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

1. Shred the cucumber, and then drain the water off. (I did this by putting the cucumber over a very fine strainer and pressing to release the water. I read that you can also wrap it in a towel and squeeze to remove the water).
2. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.
3. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

For the Chicken
4 cloves garlic, smashed
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. chicken pieces (I used chicken tenders and cut them into thirds)

Other ingredients:
Pitas (I think the softer they are the better)
Diced tomato
Thinly sliced onion

1.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.
2. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
3. Cook the chicken as desired, either in the skillet or with the broiler. (We broiled them for about 15 minutes, but it will vary depending on your oven and the size of your chicken pieces)
4. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.
6.Heat pitas.
7. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions.
8. Serve immediately.

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