Simmering Saturdays: Greek Chicken Gyros
Greek Chicken Gryos
This is a GREAT meal for groups – prepare ahead, make loads, because the smell when this is grilling will sure to bring the neighbors!
Ingredients
- 2 lb. chicken thigh fillets, (boneless, skinless)
MARINADE
- 3 large garlic cloves, minced (3 tsp.)
- 1 tbsp white wine vinegar (or red wine or apple cider vinegar)
- 3 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 3 tbsp Greek yogurt, preferably full fat
- 1 1/2 tbsp dried oregano
- 1 tsp salt
- Black pepper
TZATZIKI
- 2 cucumbers (to make about 1/2 – 3/4 cup grated cucumber after squeezing out juice)
- 1 1/4 cups Greek yogurt, preferably full fat
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil (or more if you want richer)
- 1 garlic clove, minced
- 1/4 tsp salt
- Black pepper
SALAD
- 3 tomatoes, deseeded and diced
- 3 cucumbers, diced
- 1/2 red spanish onion, peeled and finely chopped
- 1/4 cup fresh parsley leaves (optional)
- Salt and pepper
TO SERVE
- 4 to 6 pita breads or flat breads
Instructions
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Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.
MAKE THE TZATZIKI
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Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
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Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavors to meld.
SALAD
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Combine ingredients in a bowl.
COOK CHICKEN
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Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.
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Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).
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Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.
ASSEMBLE GYROS
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If chicken thighs are large, you may need to cut them.
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Get a pita bread or flatbread (preferably warmed) and place it on a piece of parchment baking paper or foil.
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Place some Salad down the middle of the bread, then top with chicken and Tzatziki.
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Roll the wrap up, enclosing it with the parchment paper. Twist the end with the excess parchment paper to secure it and cut if desired.
