CHICKEN GYROS
Welcome to September – and, more importantly, National Gyro Day! Hailed annually Sept. 1, this delicious foodie holiday celebrates the savory Greek pita sandwich made with lamb, beef, pork or chicken and topped with crisp fresh veggies, tangy feta and refreshing tzatziki sauce.
Traditionally cooked on a vertical spit, the meat roasts in front of a heating element as it slowly spins. This is where its name originates, as gyro (pronounced yee-roh) is Greek for “turn.” This recipe uses chicken breasts and marinates it in a zesty blend of olive oil, garlic, lemon juice, Greek yogurt, red wine vinegar, oregano, thyme, paprika, cumin, salt and pepper.
Cooked on a grill or stove top, the chicken is then sliced and served in a warm pita with an array of fresh toppings such as tomatoes, cucumbers, red onions and lettuce. Pepperoncinis and kalamata olives are great on them, too, and feta and tzatziki sauce are a must – and this homemade version is a breeze to make.
Combining Greek yogurt, olive oil, garlic and lemon juice (that’s seasoned to taste with salt and pepper) with diced cucumber and dill, it’s deliciously cool, creamy and versatile. It can be used as a dip for chips or veggies, as a sandwich spread and alongside grilled meats. It pairs perfectly with my Greek meatloaf recipe at spoonandswallow.com.
The chicken breasts can be swapped with thighs or tenderloins, and flatbread or naan bread can be used instead of pita. Or serve the chicken over salad, in a wrap or in a rice or grain bowl. You’ll be the gyro in everyone’s kitchen (groan)!
CHICKEN GYROS
INGREDIENTS:
2 pounds chicken breasts, boneless and skinless (3-4 breasts)
For the marinade:
4 garlic cloves, minced
1 lemon, juiced and zested
1/4 cup olive oil
1/4 cup plain Greek yogurt, full fat
1 tablespoon red wine vinegar
1 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon pepper
For the tzatziki:
1 english cucumber, unpeeled, seeded and finely diced
Kosher salt
2 cups plain Greek yogurt, full fat
2 tablespoons olive oil
2 cloves garlic, minced
1/2 lemon, juiced
Fresh cracked pepper
1/3 cup fresh dill, chopped
For serving, toppings are optional:
4-6 pita breads
Tomato slices
Cucumber slices
Red onion, thinly sliced
Crumbled feta cheese
Pepperoncinis
Shredded lettuce
Kalamata olives
DIRECTIONS:
Place chicken and marinade ingredients into a ziplock bag and massage to mix. Let marinate for at least 2 hours, or up to overnight.
Meanwhile, make the tzatziki sauce; In a small bowl, toss cucumber with 1/2 teaspoon kosher salt. Transfer to a fine mesh strainer over a bowl and set aside to drain, about 20 minutes. Place drained cucumber into a cheese cloth and squeeze out excess liquid.
Combine yogurt, olive oil, garlic, lemon juice; and salt and pepper to taste in a large bowl.
Stir in cucumber and dill.
Cover and chill in fridge for at least one hour before serving.
When ready to cook, heat grill or skillet to medium high. Add chicken to grill or skillet and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165° F. Let rest then slice the chicken into strips.
To assemble and serve, warm pita bread on grill, skillet or in microwave to make it pliable. Top with some chicken slices, then tzatziki sauce and desired toppings.
