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Saturday, November 14, 2009

chicken gyros: world's stinkiest breath and totally worth it

these chicken gyros were amazing. i love love love greek food, so it was really fun to make the sauce and soft wrap bread from scratch on these. this one isn't quick, but it's more than worth it. and beware of the garlic breath you'll have afterward. it was pretty scary. don't make them for your anniversary. :) but the thoughts of the gyros i enjoyed while obtaining it made it again - more than worth it.

chicken gyros
i found and slightly adapted them from my kitchen cafe (she adapted them slightly from Annie's Eats, originally from Elly Says Opa!)
8 gyros

**keep in mind this recipe requires straining yogurt which may take overnight and marinating chicken which will take 1-2 hours so plan ahead!**

for the tzatziki sauce:
16 oz. plain yogurt (i used fat free wal-mart brand and it worked great!)
1 cucumber, peeled and seeded
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 teaspoon red wine 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 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
2 heaping tablespoons plain yogurt
1 tablespoon dried oregano
salt and pepper
2 boneless, skinless chicken breasts, cubed (original recipe called for 1 1/4 lbs, i used more like 1 1/2+)

to assemble:
soft wrap bread (or pita bread)
fresh tomatoes, seeded and diced
red onion, sliced thin

to make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl (see for more details on this). let strain for several hours or overnight, if possible, to remove as much moisture as possible. (you won't believe how much liquid drains from the yogurt - it makes the yogurt much thicker and creamier.)

shred the cucumber. wrap in a towel a squeeze to remove as much water as possible. mix together the strained yogurt, shredded cucumber, garlic, red 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. (I sauted them in a hot skillet.) once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.

heat pitas or soft wrap bread. top with chicken, tzatziki sauce, diced tomatoes and sliced onions. serve immediately.



Janssen said...

Hey, I'm making these tomorrow! It's been a while since I made them and they are, as you said, SO good. Worth all the effort.

Sharon said...

This definitely looks worth the effort! I love gyros and pick some up all the time at the Farmers market. I can only imagine these are much more healthy.

Natalie said...

Those look absolutely amazing! I will definitely give these babies a try. Im just a little bit confused on how to drain the yogurt...can you explain it a little bit more for me? :)

Karine said...

Your chicken gyros sound delicious! Thanks for sharing :)

Meghan said...

I made these too and they were soooo amazing! I baked homemade pita recently but would love to try this soft wrap bread. I'm glad you liked the Chicken Mexican Pizza recipe! That's sad you have to avoid dairy for a while, but well worth it if it makes your little guy feel better :)

Parkers said...

I'm making these right now. I read about them on Janssen's blog (don't ask me how I started reading Janssen's blog, but I do... I really can't remember how I stumbled across it) and now hearing about them from you, I have no excuse not to give a whirl. Too bad I have to run to the store for some red wine vinegar. I could have sworn that I had some...

Marissa said...

My husband and I just made these for dinner, and they were DELICIOUS! We love Greek food, but wouldn't have known where to start with cooking it, so thanks for putting this up, it was really helpful!

healthy cooking on a budget

disclaimer: i don't claim to be an expert on cooking, weight loss or even healthy eating, but i do love to cook, find healthy, taste bud-friendly tricks and most of all, i love to eat!

qualifications: what qualifies me to blog on cooking healthy on a small budget? well, as my husband is still a student, my budget is not what you'd call large. and as for the healthy part, when i was 10 i was diagnosed with pancreatitus - a disease that doesn't effect me much anymore unless i eat food that is too greasy or has too much fat (in which case, well, let's just say i get really sick). this had steered my experience and limited cooking expertise in a health-conscious direction.

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