Prep time: 1 hour 20 mins
Cook time: 5 mins
Total time: 1 hour 25 mins
Tzatziki
- 1 cup Greek yogurt
- ½ cucumber, quatertered
- 1 tsp dill weed
- 1 clove garlic, minced
- ½ tsp lemon juice
- 1 tsp red wine vinegar
- ½ tbsp olive oil
- ⅛ tsp ground black pepper
- Pinch of salt
Chicken Gyros
- 2 organic, free-range, boneless, skinless chicken breasts
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp red wine vinegar
- 1 tbsp oregano
- 1 red bell pepper, seeded and chopped
- 1½ cups chopped iceberg lettuce
- 4 6-inch whole wheat flat breads
- Slice chicken breasts into thin strips,
- Add chicken breast strips, olive oil, garlic, lemon juice, vinegar, and oregano to a large plastic bag and shake well. If you do not have a bag, place everything in a large bowl. Refrigerate for 1 hour.
- Add all ingredients for tzatziki, except for ¼ cup of the chopped cucumber, to a blender and pulse.
- Stir in reserved cucumber.
- Cover and chill in a refrigerator until ready to serve.
- Preheat oven to broil setting, then add chicken to a broiler pan (if you do not have one, just grease a baking sheet).
- Broil the chicken for 3 minutes on each side, then remove from the oven.
- Warm flat bread in a toaster oven on the light setting if desired.
- Top the flat bread with lettuce, red bell pepper, and chicken strips.
- Drizzle with tzatziki just before serving.
Makes 4 gyros
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/chicken-gyros/
3.2.1753