Pinteractive: Chicken Gyros

This is my Pinteractive post for the week.  Click on the badge over there ------> to go to Nanette's blog and see all the Pinteractive posts!

J and I are both big fans of Greek food.  Frankly, we're both big fans of food PERIOD.  But if given the choice, we often eat Mexican, Greek and the lovely melty-cheese of Italian.  I also love Indian, but J's not as big a fan.

When I saw this pin from my cousin's wife, I knew I wanted to try these too.  I'm not a huge fan of gyros, but 9 times out of 10 if we're eating Greek food, this is what J will order.  When I saw that it was chicken...and that I would be making my own tzatziki, I was in.

For this week's Pinteractive post, I present to you Chicken Gyros with homemade tzatziki:

Ingredients:

For the tzatziki:
16 oz. plain yogurt
1 cucumber, peeled and seeded
2-3 cloves garlic, minced
1 tsp white vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

For the chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp red wine vinegar
2 Tbsp extra virgin olive oil
2 heaping Tbsp plain yogurt
1 Tbsp dried oregano
Salt and pepper
1-1/4 lb chicken (boneless, skinless chicken breast halves)

For the Gyros:
Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin

Method:

1. To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible. Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, cucumber, garlic, 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 combine.

2.  To prepare 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 and add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
3.  Cook the chicken as desired, (I used the Foreman Grill) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.
4.  Heat pitas and top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

 From Annie's Eats

When I read the original blog post, I thought, "How can anyone rave so much about a sandwich?"  Having tasted it, though, I know!  So good.

Here's the tzatziki.  I used greek yogurt, which is already strained and is thicker than regular yogurt.  It's higher in protein.  The flavours meld over time, so I did this a few hours before dinner, and refrigerated.

Here's the chicken, in marinade.  I mixed it in a ziploc bag and added the chicken.  Then turn the bag from time to time in the fridge.  I will say right now it was one of the best marinades I have ever made.  So flavourful, and the chicken was so juicy coming off the grill.  I did 3 breasts, which was enough chicken for 8 pitas.  I ate one and a half each night, and J ate 2 plus the half of mine I couldn't eat.

Here's the pita on a plate, ready to be rolled and consumed.  J wants to know when I'm going to make these again.  I'm pretty sure that makes the recipe a keeper.  Just with the raw onion and all of the garlic, I don't recommend breathing on anyone for a while after dinner.