Chicken Gyros (with a red pepper option) – I saw this post on Annie’s Eats awhile back and it sounded delicious and perfect for a summer evening. When I finally got around to making it, I could have kicked myself for waiting as long as I did. Ugh! It was so good. The sauce is too delicious for words.
I used Greek yogurt and didn’t strain it. It worked out perfectly! A great use for the huge container that I had in the fridge. 😉
I have to admit to a blonde moment with this recipe. When I decided to make this, I went to Annie’s site to write down the ingredients I would need from the grocery store. Of course, I looked at the picture first (We do eat with our eyes first, right?!) and assumed that the lovely red item in the pitas was red pepper. I promptly wrote that down on my list, went on to the rest of the recipe, wrote down the ingredients and went off to the store.
On the night I made the gyros, I was reading the recipe, chopping, mixing, tasting, whatever. I did not notice until we SAT DOWN and did one quick, last look at the recipe that it didn’t call for red peppers, just tomatoes, which I chopped up, too! What is wrong with me?!
I guess it was a good mistake to make because the red pepper added a nice crunch, but oh my goodness. I know I scan when I read sometimes but wow. Just wow. I felt (and feel) like a total blonde. Oh well. Next time I make them, I will probably serve them with a red pepper option. Ha!
For the tzatziki sauce:
- 16 oz. plain yogurt (not nonfat, if possible) (I used Greek yogurt.)
- 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
- 1 1/4 lbs. chicken pieces (I used boneless, skinless chicken breasts)
- Pita bread
- Fresh tomatoes, seeded and diced
- Red onion, sliced thin
- 1 red pepper, cut into cubes
1. To make the tzatziki sauce, (if using regular 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.
2. 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.
3. 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.
4. Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.
5. Heat pitas.
6. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions.
7. Serve immediately.