Last year at our annual Girl's Weekend, I had gyros for the first time. Now this experience was quite monumental for me because it was the first time I tried AND enjoyed pita bread. You guys have no idea how big of a step for me pita bread was... I'm a texture person and something about the texture of this bread just rubbed me the wrong way, but now I'm over it! Sadly, I was a little fearful of the tzatziki sauce and did not try it (boy was I missing out!). However, I am proud to say that a whole year later, I now eat gyros with both the pita bread and tzatziki sauce!
This recipe was shared with me by my mother-in-law and is great to whip up when you know lunches are going to be a little crunched on time during the busy work week. I make a batch of the chicken and tzatziki sauce at the beginning of the week and have lunch for a couple of days. I usually rush home to make lunch, that way I save money (and health) by not going out to eat every day, and preparing this ahead of time has helped me have a more relaxing lunch break. Here's to overcoming my picky palate just one texture at a time!
1 cup plain Greek yogurt
1 regular cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil
2 teaspoons minced garlic
Juice of 1 lemon
2 teaspoons red wine vinegar
2 heaping tablespoons plain Greek yogurt
1 tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts
Additional ingredients needed for assembly
Chop cucumber in a food processor. Remove as much excess water as possible by wrapping cucumber in a paper towel and squeezing a couple of times. Combine chopped cucumber with yogurt, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Lightly drizzle with olive oil and then place in the refrigerator for at least 30 minutes.
Prepare chicken by combining garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until evenly mixed. Slice chicken into strips prior to adding to marinade. Add the chicken pieces to the bowl and mix well to coat evenly. Cover and refrigerate for about 1 hour.
Drain a little bit of the excess marinade and then place in skillet. Cook until chicken is cooked all the way through. Remove from pan and let cool for about 5 minutes.
Assemble your gyro! Heat up pitas, top with chicken, tzatziki sauce, diced tomatoes, and lettuce. Serve immediately and enjoy!
Adapted from Annie's Eats