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Chicken GyrosSorry, internet-land, school started last week and I have been incredibly busy! I have a great group of first graders and am looking forward to a great year!  The downside to being busy and staying at work late is that I haven’t cooked in nearly 2 weeks.  I’m anxious to get into a solid routine so I can get back into the kitchen (especially since it is one of my number one stress relievers).

Alright, back to the intention of this post- the food!! A few years ago I visited Germany over my spring break and fell in love with something called a doner kebab, which is a Turkish sandwich-type thing and can also be served more like a gyro.  One of my favorite parts of it was the creamy tzatziki sauce.  When I saw this recipe, I was very curious as to how it would compare to the amazingness of the doners I had in Germany.  Let me tell you that this wasn’t as close to the doner kebab that I hoped but was delicious nonetheless!  Next time I would probably add lettuce and maybe some goat cheese to make it a little more like the doner but is good just as is.  Give it a try and let me know what you think!


Chicken Gyros with Homemade Tzatziki Sauce

(original source)

What you’ll need:

For the Tzatziki Sauce:

  • 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

For the Chicken:

  • 2 teaspoons minced garlic
  • Juice of 1 lemon (2-3 Tablespoons)
  • 2 teaspoons red wine vinegar
  • 2 Tablespoons extra virgin olive oil
  • 2 heaping Tablespoons plain Greek yogurt
  • 1 Tablespoon dried oregano
  • Salt and pepper
  • 1 1/4 lbs. boneless, skinless chicken breasts

To serve:

  • Pita bread
  • Fresh tomatoes, seeded and diced
  • Red onion, sliced thin

What to do:

  • Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.
  • Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
  • To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
  • Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions.
  • Serve immediately.  Enjoy!