Chicken Gyros with Tzatziki Sauce

I freely admit that I have a problem with bread.  I love bread, I will look for any excuse to have it in a meal, and it’s even better if I can somehow manage to stuff it with or wrap it around some meat.  I loves me some grilled cheese, and I’m even more in love with a thick, juicy burger.  On the other hand, if I’m looking for something with a lighter feel to it, there’s nothing better than a flatbread of some kind.  In my opinion, these chicken gyros combine everything that I could ever want in a meal involving bread; the pitas are soft and toasted just enough, and they surround some moist, grilled chicken that’s been soaking for hours in a yogurt sauce that infuses it with a tangy, herby flavor.

Marinade Basics

We love experimenting with marinade here.  There’s no better way to add flavor to a meat, plus there’s the added bonus of tenderizing it at the same time.  Additionally, marinades are flexible.  All you need is a fat, an acid, and some herbs and spices for flavor.  For fats, you can use oils or coconut milk, which will keep things moist.  The acids are there to tenderize your meat, and have a bit more variety, with options like citrus juices, vinegars, and in this case, my homemade Greek yogurt.  As for the flavors, well, the sky is the limit.

Combining the richness of the olive oil with the thick yogurt and a boatload of traditional Greek flavors like lemon juice and oregano, the best part of this marinade is how it sticks to your chicken instead of just running off when you cook it.  It leaves everything seriously moist and absolutely packed with a ton of flavor.

It can’t get any better, can it?

OF COURSE IT CAN GET BETTER!  When you’re mixing up your marinade, you may as well make up a batch of tzatziki sauce to go with your meal.  I mean, you’re going to have the yogurt out anyway, there’s no reason you can’t just do them both now.  The chilled sauce goes perfectly with the cooked chicken and really brings the marinade’s flavor up a few notches.

Heat up your soft pitas on your grill or in the pan when your chicken finishes cooking.  They’ll get warm, soak up some of that juice, and maybe even get a bit of a crisp to them.  Spread some of your sauce directly on the bread, or drizzle it over the top of the chicken.  Pair the gyros with a cool salad – perhaps my chickpea salad? – and it makes a fast meal that’s great for a hot summer evening.

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Chicken Gyros and Tzatziki Sauce

Course Dinner, Lunch, Main Course

Cuisine Greek

Keyword chicken, gyro, marinade, pita

Prep Time 10 minutes

Cook Time 10 minutes

Marinating Time 2 hours

Total Time 20 minutes

Servings 4 pitas

Ingredients

Chicken Marinade

• 2 lbs chicken breast, cut into strips
• 1/4 cup plain yogurt
• 3 tbsps lemon juice
• 2 tbsp garlic
• 2 tsps olive oil
• 1 1/2 tbsps oregano
• 1 tbsp red wine vinegar
• 1 tsp salt
• 1/4 tsp black pepper
• 4 pita breads

Tzatziki Sauce

• 1 cup plain Greek yogurt
• 1/2 cucumber, diced into tiny bits
• 1 tbsp lemon juice
• 2 tsps olive oil
• 1 tsp minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

Chicken Gyros

1. Combine everything but the chicken in a large ziplock bag (I prefer to zip it closed and just mash it all together).  Add the chicken to the bag and mix with the marinade until everything is completely covered.  Seal the bag and let marinate in the refrigerator for at least 3-4 hours.

2. Remove chicken from the marinade and cook, either grilling or in a frying pan, about 3-4 minutes on each side, depending on the thickness of your chicken.  Serve in the pita breads, with tzatziki and the veggies of your choice.

Tzatziki Sauce

1. Combine all ingredients in a small bowl.  Cover and chill for at least 30 minutes before using, but it gets better after at least a couple of hours.

The Tart

The Tart likes to eat, cook, and bake things.  She eats to work out, and she works out to be able to eat.