Chicken Gyros & Tzatziki Sauce

A few weeks ago I had a hankerin'. A hankerin' for warm tasty chicken, soft pillowy bread, crunchy onions, creamy sauce, and refreshing tomatoes. I just happened to have some chicken breasts that needed to be cooked up, so I baked some pita pockets, and threw together this delicious delicious chicken gyros.

I was extremely happy with this meal, which I ended up eating 4 days in a row. It's so satisfying having a completely homemade meal, and one that tastes fabulous none the less.

Below you'll find the recipes for the gyros and tzatziki sauce. You can find the recipe for Homemade Pita Pockets here.

Chicken Gyros
Printable Recipe
by Elly Says Opa!

• 1.25 lbs. chicken pieces (I used breast this time, but I also love using thighs, or a combo)
• 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
• 1/2 batch of tzatziki (Recipe to follow)
  
• sliced tomatoes
• sliced red onions
  
• 4 (pocketless) pitas

1. Whisk together the garlic, lemon juice, vinegar, oil, yogurt, and oregano in a bowl.
   
2. Add the chicken and rub the marinade in. Cover and refrigerate for about an hour.
3. Preheat the broiler (or grill, or pan on the stove). Sprinkle the chicken with salt and pepper on both sides, and then broil until cooked through, about 5 minutes per side, depending what size/type chicken you are using. Allow the chicken to rest for a few minutes before slicing into strips.
4. Meanwhile, heat your pitas. Top the pita with the chicken, tzatziki, tomatoes, onions. Roll up and eat!

Tzatziki
Printable Recipe
by Kacey's Kitchen, adapted from Elly Says Opa!

• 1 32oz. container of fat free greek yogurt, or regular yogurt strained overnight to remove liquid
  
• 1 seedless cucumber (english cucumber)
  
• 4cloves garlic–depending how garlicky you like it
• 1-2 tsp white wine vinegar
• salt and a little pepper
• squeeze of fresh lemon juice
  
• drizzle of extra virgin olive oil

1. Mince garlic.
   
2. Peel and shred the cucumber. Using a towel, squeeze the cucumber to remove as much liquid as possible (very important!).
   
3. Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice. Salt and pepper to taste. Refrigerate at least 30 minutes if possible.
   
4. Drizzle a little olive oil over the top.