Chicken Gyros (Healthy Style)

I am totally in love! I have a new favorite recipe I think! Made these tonight and they are delicious! For sure a keeper. I did do a couple of things different from the recipe, more for times sake than anything. I didn’t strain the yogurt in a cheese cloth. I just put it in the bowl and mixed all the ingredients together that it called for, for the tzatziki. I think the only difference that I can notice by that picture is that mine was more runny and the tzatziki strained in the cheese cloth is thicker. I also didn’t have the time to let the chicken sit for an hour in the sauce, so I placed my chicken in a 9×13 baking dish (4 chicken breasts). Then mixed the sauce in a bowl and poured it over the chicken, then baked for 35-40 minutes in a 425° oven.

I hope you enjoy these as much as Jon and I did…. In the summer we will probably grill the chicken 🙂

Chicken Gyros

Yield: about 4-6 servings

INGREDIENTS

For the tzatziki:
16 oz. plain yogurt (not nonfat, if possible)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 tsp. white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

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
1¼ lbs. chicken pieces (I use boneless, skinless chicken breast halves)

To assemble:
Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin

DIRECTIONS

• To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible.
• Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained 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.
• Cook the chicken as desired, either in the skillet or with the broiler. (I butterflied the chicken breasts and then cooked them under the broiler.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.
• Heat pitas (I sprayed with some spray oil and then popped them in the toaster oven for a few minutes). Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

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