Chicken Gyros with Cucumber Salsa and Tzatziki
By cacelias
Assemble these wrap-style sandwiches with flatbread for a fast of Greece. The first time I made this, it was an instant hit! Sent it to all the kids and everyone loved it! Definitely a keeper! Can be made vegetarian by just leaving out the chicken and adding some crunchy vegetables like cucumber, carrot sticks, & zucchini!
Recipe from Gourmet Magazine, All-Time-Best Recipes, 2015.
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Ingredients
- 2 cucumbers, divided
- 1 1/2 cups Greek Yogurt, plain
- 1 t fresh lemon juice, divided
- 5 cloves of garlic, minced, divided
- salt
- pepper
- 1 pint grape tomatoes, quartered
- 1 small red onion, halved and thinly sliced
- 1/3 cup chopped Italian Flat Leaf Parsley
- 1/4 cup chopped mint
- 1/4 cup extra virgin olive oil
- 1 rounded t dried oregano
- 1 rounded t dried rosemary, crumbled
- 1/2 roast chicken, meat shredded, skin discarded
- 1 pkg naan bread (I liked the garlic flavored ones)
- 1/2 head iceberg lettuce, thinly sliced
Details
Preparation
Step 1
To make the Tzatziki:
Peel and grate one cucumber, then squeeze it with your hands to remove the excess water. Stir together with yogurt, 1/2 t lemon juice, 1/3 garlic, 1/4 t each of salt and pepper.
To make the salsa:
Cut remaining cucumber into 1/4 inch pieces and stir together with the tomatoes, onion, parsley, mint, remaining 1/2 t lemon juice, and 1/4 t each of salt and pepper.
To make the garlic oil:
Gently simmer oil, oregano, rosemary, remaining garlic, 1/4 t salt and 1/8 t pepper in a small heavy saucepan, stirring constantly, until garlic is fragrant but not browned, 1-2 minutes.
Toss the chicken with 3T of the garlic oil and brush one side of the bread with the remainder.
Broil the bread, oiled side up, on a rimmed baking sheet, covered with foil, 3 minutes. Uncover and broil, rotating bread for even coloring, until golden in spots, about 2 minutes.
Spread some of the Tzatziki on the warm bread and top with the chicken, some of the lettuce and salsa.
Tzatziki can be made one day ahead and chilled.
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