Turn your kitchen into a view of the Greek Isles with these incredibly easy and delicious chicken gyros. Get ready to OPA!
What You’ll Need:
*I adapted this recipe from a great grilling cookbook, Weber’s On the Grill (Chicken & Sides).
Tzatziki Sauce
- 1 cup plain Greek yogurt
- 2 Tbsp mint leaves, finely chopped
- 2 tsp lemon juice (fresh lemon is best)
- pinch of salt
- pinch of freshly ground pepper
- 1/2 cup cucumbers, diced
Chicken Marinade
- EVOO
- 1 Tbsp dried oregano
- 2 tsp garlic powder
- 1 tsp onion powder
- pinch of kosher salt
- pinch of freshly ground pepper
- 1 tsp crushed red pepper flakes
- 1 lb. chicken tenderloins, thawed
Other
- Pita bread
- lettuce, shredded
- *onion, diced (optional)
- *tomatoes, diced (optional)
Prepare chicken by sprinkling oregano, garlic powder, onion powder, salt, pepper and red pepper flakes on both sides of the chicken. Over medium-low heat drizzle EVOO around a large non-stick skillet two or three times. Add the prepared chicken tenders to the skillet. Cook thoroughly, browning on both sides.
While the chicken is cooking, prepare the tzatziki sauce. In a medium glass or metal bowl whisk together the greek yogurt, mint, EVOO, salt and pepper. Add the cucumbers last by folding into the mix with a spatula. Place in the refrigerator until time to serve.
Check on your chicken, rotating and turning to ensure even cooking.
Once the tenders are almost cooked through, start heating the pita bread. I used my toaster oven to do this. Turn on to 350 degrees and toast for 45 seconds to one minute. Keep a close eye on the pita bread as you do not want to burn or toast, just heat through. Once heated through, place on a plate, spread a generous amount of tzatziki sauce on the pita, top with chicken and lettuce and serve immediately. (If you want to add onion and tomato now is the time.)
Enjoy this tasty dish with a side of hummus or greek salad!!
xo-M
Double Knotted Apron 