CHICKEN GYROS.

Photo Feb 13, 8 19 23 PM

I’ve always loved pita bread for the pure sake of its hidden pocket.  The possibilities of what you can stuff inside of that light, soft, bread pouch are endless.  Eating is already just so much fun, so anything that adds to that? Sign me up!

So, these gyros.

This is the dinner you will want to make at least once a week, maybe even more. Dinner in a pocket. I’ve seen gyros done several different ways across tons of cookbooks, blogs, and out at restaurants. Traditional gyros use lamb meat, which is FABULOUS. However, I usually lean towards chicken to create an affordable, equally as delicious, easy weeknight meal. The only actual cooking required here is a quick 10 minutes to brown the chicken. The marinade on the chicken is SO FLAVORFUL. And combined with the creamy, zesty, refreshing tzaziki sauce…there are no words. I could eat that sauce by the spoonful.

Photo Feb 13, 7 56 24 PM

If you have managed to refrain from eating all the tzaziki, you then get to stuff your warm pita with whatever you want!  Its that simple.  The combinations are endless and everyone is happy.  Its like a mediterranean taco, what’s not to love?

I would also like to give a shout out to some feta cheese! HOW IS CHEESE SO DELICIOUS ALL THE TIME?

Photo Feb 13, 7 39 54 PM

CHICKEN GYROS

serves 2

chicken:

1 large or 2 small boneless skinless chicken breasts

1 teaspoon garlic powder

1/2 tablespoon dried oregano

1 tablespoon lemon juice

1 teaspoon red wine vinegar

1 tablespoon extra virgin olive oil

1 heaping tablespoon plain greek yogurt

salt & pepper

tzatziki sauce:

1/2 regular cucumber, rinsed, peeled, and seeded

1/2 cup plain greek yogurt

splash of lemon juice

1/2 teaspoon white wine vinegar

1/2 teaspoon garlic powder

1/2 teaspoon dried dill

tiny pinch cayenne powder

salt & pepper

drizzle of extra virgin olive oil

***Pita Bread, Hummus (I like roasted garlic hummus), Chopped Tomatoes, Sliced Red Onion, Baby Spinach, Crumbled Feta Cheese

For the chicken: With kitchen scissors or a knife, cut chicken breasts into bite sized pieces.  Place cut up chicken into a ziplock bag, then add the garlic powder, oregano, lemon juice, red wine vinegar, olive oil, greek yogurt, and salt & pepper.  Zip the bag up tight and toss the bag around, mixing up all the ingredients and coating the chicken pieces.  Place in the refrigerator to marinate for 30 minutes to an hour.

To cook the chicken, heat a pan over medium high heat on the stove top.  Add the chicken pieces and marinade to the heated pan, cook about 8 minutes or until lightly browned.  Make sure to flip chicken pieces 2-3 times to cook them evenly.

For the tzatziki sauce: While the chicken is marinating, finely chop or shred the peeled and seeded cucumber.  Wrap cucumber pieces in a paper towel and squeeze out as much water as you can.  In a small bowl, add the cucumber and mix it with the greek yogurt, lemon juice, white wine vinegar, garlic powder, dill, cayenne, and salt & pepper.  Drizzle a small amount of olive oil over top.  Cover and refrigerator for at least 30 minutes to make sure the flavors combine nicely.

To assemble: Warm the pitas in the microwave for 10 seconds.  Fill your pita pocket with hummus, tzatziki sauce, chicken, tomatoes, spinach, onion, and crumbled feta.  Devour that deliciousness!

TINA’S TIP: For a meatless gyro, I really enjoy substituting baby portobello mushrooms for the chicken.  Slice the mushrooms, marinade for 30 minutes, then saute on the stove just as you would with the chicken! 

Inspired by Annie’s Eats.

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