One week to go. I think I can make it, but for the record, I was not in favor of waiting until after Labor Day for school to start. All it means is that at least once a day over the next week Cranky, Grouchy and Short-Tempered Mom will emerge. Pray for my children. They’ll need it.
This week also brings back the PTA lifestyle as I continue to sacrifice myself to the school service gods. I’m seriously doubting my abilities to serve as President this year, especially with baby #6 due in 8 weeks. I hope the PTA survives a year of my noble leadership.
With summer coming quickly to a close, this was a recipe I had to squeeze in while there were fresh tomatoes in the garden. I had never made gyros before but knew I would make my own pita bread if I was going to give it a try. So much better than store bought so give my homemade pita bread a try. Our family really enjoyed the gyros and I would really like to try this same recipe with a different meat as well.
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Chicken Gyros
Yummy chicken gyros on homemade pita bread then topped with a tzatziki sauce.
Ingredients
Tzatziki Sauce
16 oz plain yogurt (not nonfat)
1 cucumber, peeled, seeded and shredded
3 cloves garlic, minced fine
1 tsp white wine vinegar
salt and pepper
squeeze fresh lemon juice
extra virgin olive oil
Chicken
4 cloves garlic, smashed
1 lemon, juiced
2 tsp red wine vinegar
2 Tb extra virgin olive oil
2 heaping Tb plain yogurt
1 Tb dried oregano
salt and pepper
1 1/2 lbs boneless chicken breasts
Tomatoes, diced
Red onion, sliced
Instructions
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To make the tzatziki sauce, strain the yogurt overnight in cheesecloth over a bowl. Shred the cucumber and wrap in a towel to squeeze out as much water as possible. Mix together all the sauce ingredients, drizzle with olive oil and refrigerate for at least 30 minutes before serving.
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To prepare the chicken, whisk together all the chicken ingredients in a medium bowl, then add the chicken to coat well. Cover and let marinade for 1-2 hours. Cook the chicken on the grill over medium heat until the juices run clear. Let rest 5 minutes then slice into strips.
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Heat the pitas and top with chicken, tzatziki sauce, tomatoes and onions.
Nutrition
- Serving Size: 1/8th
- Calories: 349
- Sugar: 3g
- Sodium: 398mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 7mg
christina says
Looks awesome and very authentic! And that’s from a true Greek!
Shari Nelson says
This is something I will have to give a try! Very interesting blog. Like the recipes. Thanks for sharing!
kacey says
I’ve had this recipe in my ‘to-try’ list for a long time. I hadn’t followed through b/c it seemed like a lot of work for a meal that’s more lunch-y than dinner-y. I’m so glad I finally made it tonight! I cooked the chicken in a skillet b/c it kept more of the marinade on. I was so pleased that the pitas turned out well…I’m not a very experienced bread maker. Anyway, thank you for the great recipe.
Carole says
So glad to hear you have them a try Kacey! We love homemade pitas and think they are worth the extra effort