Chicken Gyros Recipe #3
February 22, 2010 by kimberlysummer
I have been missing Asheville a lot these days and all of the wonderful restaurants there. I think being pregnant has brought on some cravings for food and any kind of food. I have been a lot more hungry this pregnancy and am a little scared. All I think about is food!! I was hoping when I got the ultrasound they were going to say there might be twins, just so I would know why I have been such a piggy!
Anyway, I love Chicken Gyros and have been craving them. There is a great restaurant in Asheville called Apollo Flame and they serve up a beautiful chicken gyro with a great greek salad. So I thought I might attempt making a some Chicken Gyros and hope it hit the spot.
I complied a couple of recipes and came up with this:
This recipe came mostly from http://allrecipes.com/recipe/chicken-souvlaki-gyro-style/detail.aspx but I omitted a few things that I did not have.
3/4 cup balsamic vinaigrette salad dressing
3 tablespoons lemon juice
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper
4 skinless, boneless chicken (I used the thin sliced ones because they were on sale)
Tzatziki Sauce (cucumber sauce):
1/2 cup seeded, shredded cucumber
1 teaspoon kosher salt
1 cup plain yogurt
1/4 cup sour cream
1 tablespoon lemon juice
1 teaspoon olive oil
1 clove garlic, minced
1 tablespoon dill
4 large pita bread rounds I used 2 huge Pitas. I do not think they were actually pitas but the worked so well and were delicious. They also were on sale at the grocery.
In a small bowl, mix the balsamic vinaigrette, lemon juice, and oregano. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour. I marinated mine for a couple of hours.
Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, and olive oil. Season with garlic, and dill. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt. Refrigerate until ready to use.
Remove chicken from marinade and place in skillet. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
Place pita rounds in oven at about 400 for 2-3 min. Arrange warmed pita, and sliced chicken. Serve tzatziki sauce on the pita. Stuff pita pockets with chicken and toppings to serve.
Here is the final result: