Post by Deleted on Dec 9, 2018 13:20:21 GMT -5
Chicken Gyros
Yield: Makes enough chicken and tzatziki for approximately 4-6 gyros.
Note: Keep in mind this recipe requires straining yogurt which may take overnight and marinating chicken which will take 1-2 hours so plan ahead!
Ingredients
For the tzatziki sauce:
16 oz. plain yogurt (not fat free unless it is Oikos or Fage or another Greek-type yogurt)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded (I used 1/2 of an English cucumber)
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 teaspoon red 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 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
2 heaping tablespoons plain yogurt not Greek yogurt that is to thick
1 tablespoon dried oregano
Salt and pepper
1 1/4 pounds boneless, skinless chicken breasts, cubed
To assemble:
Soft wrap bread (or pita bread)
Fresh tomatoes, seeded and diced
Red onion, sliced thin
Directions
1.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. (You won’t believe how much liquid drains from the yogurt – it makes the yogurt much thicker and creamier. If you want to splurge on Greek yogurt, like Oikos or Fage, you won’t need to strain it like this.)
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, red 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. (I saute them in a hot skillet.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.
5.Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately
I did not make the tzatziki sauce I bought it ready made. I also did not slice the chicken breasts in cubes I stliced in wide strips. It was delicious and I served them on top of a salad of lettuce, spinach, tomatoes and cucumbers and red onion. I put tzatziki sauce on top.
This really is authentic. Tastes just like Stathis Eatery on Genesee St and at other places I have been at in the past.
Yield: Makes enough chicken and tzatziki for approximately 4-6 gyros.
Note: Keep in mind this recipe requires straining yogurt which may take overnight and marinating chicken which will take 1-2 hours so plan ahead!
Ingredients
For the tzatziki sauce:
16 oz. plain yogurt (not fat free unless it is Oikos or Fage or another Greek-type yogurt)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded (I used 1/2 of an English cucumber)
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 teaspoon red 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 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
2 heaping tablespoons plain yogurt not Greek yogurt that is to thick
1 tablespoon dried oregano
Salt and pepper
1 1/4 pounds boneless, skinless chicken breasts, cubed
To assemble:
Soft wrap bread (or pita bread)
Fresh tomatoes, seeded and diced
Red onion, sliced thin
Directions
1.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. (You won’t believe how much liquid drains from the yogurt – it makes the yogurt much thicker and creamier. If you want to splurge on Greek yogurt, like Oikos or Fage, you won’t need to strain it like this.)
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, red 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. (I saute them in a hot skillet.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.
5.Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately
I did not make the tzatziki sauce I bought it ready made. I also did not slice the chicken breasts in cubes I stliced in wide strips. It was delicious and I served them on top of a salad of lettuce, spinach, tomatoes and cucumbers and red onion. I put tzatziki sauce on top.
This really is authentic. Tastes just like Stathis Eatery on Genesee St and at other places I have been at in the past.
