Chicken Gyros with Tzatziki Sauce

I'm obsessed with chicken gyros.  I have never made them before but since my favorite Mediterranean restaurant closed, I decided to give it a whirl.  This recipe produced the best gyros I have ever eaten!

The marinade for the chicken smells amazing and tastes even better.  Its made mostly out of greek yogurt, so it's also very healthy and packed with protein.  The original recipe calls for "smashed" garlic but since we are garlic lovers over here, I used minced garlic.  I cooked my chicken in a skillet over high heat but alternatively, you could throw it under the broiler.

The tzatziki sauce is an easier version of the norm.  The recipe was given to me by a family friend and doesn't require straining of yogurt and cucumbers.  Who has time for that, especially on a weeknight?!  I made mine the day before.  The extra time really set the flavor in and it thickened up also.

Kali Orexi!

Chicken Gyros with Tzatziki Sauce
Tzatziki Sauce recipe & photos by halftomatohalfpotato
Gyro recipe adopted from annies-eats

For the Tzatziki Sauce

-8 ounces plain greek yogurt
-2 cloves garlic, peeled
-1 Tablespoon fresh mint
-1/2 Tablespoons chopped dill (I used jarred, but fresh is better)
-1 cucumber - peeled, seeded
-1 Tablespoon olive oil
-1 Tablespoon red wine vinegar (OR
lemon juice)
-salt and pepper (to taste)

-Add all ingredients to food processor or blender
-Process to desired consistency
-Transfer to a bowl and refrigerate for at least an hour for best flavor

For the Gyro:

-1¼ lbs boneless, skinless chicken breasts, cut into strips
-4 cloves garlic, minced
-juice of 1 lemon
-2 tsp red wine vinegar
-2 Tbsp extra virgin olive oil
-2 heaping Tbsp plain greek yogurt
-1 Tbsp dried oregano
-salt & pepper
-pita bread
-fresh tomatoes, diced
-red onion, sliced thin
-lettuce, chopped

-In a medium bowl, whisk together the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano,
 salt & pepper until mixed well. 
-Add the chicken strips to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
-Once marinated, heat a skillet on medium high to high heat
-Add the chicken and cook for about 7 minutes (or until cooked through and lightly browned)
-Warm pita bread in oven (I toasted mine in the toaster oven)
-Top pita bread with chicken, tzatziki sauce, lettuce, onions, and tomatoes and serve

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