Tender pieces of chicken thigh, marinated in olive oil, lemon juice and Greek spices, served in a warmed pita bread with onion, black olives, tomato, and feta cheese. Dressed with a creamy yogurt dill tzatziki sauce, this sandwich is an amazing combinations of flavors. Light, fresh and full of herby goodness, this dish will transport you to the Mediterranean isles.
- 1/2 cup olive oil
- 6 cloves garlic chopped
- 1 Tbsp chopped fresh rosemary or 3/4 tsp dried
- 1 Tbsp chopped fresh thyme or 3/4 tsp dried
- 1 Tbsp chopped fresh oregano or 3/4 tsp dried
- 2 lemons juiced
- 1 pound chicken thighs or breasts cut into 1½” cubes
- 1 red onion thinly sliced
- 1 medium tomato diced or sliced
- 1/4 cup black olives sliced
- 1/4 cup feta cheese crumbled
- 1/4 cup tzatziki sauce see below
- pita bread
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Mix all ingredients in a bowl and toss chicken cubes well to coat. Cover bowl with plastic wrap or place in a zip lock bag and refrigerate for at least eight hours or overnight.
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Skewer the chicken pieces pushing them tightly together on the skewer (This will help to keep the chicken from drying out on the grill).
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Brush grill to clean and heat on high. When hot reduce heat to low and oil the grate. Place skewers on the grill and cook for about 8 minutes before turning (Chicken will stick to the grill if you try to turn it too soon).
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Turn the skewers of chicken until each side is well-marked and the chicken is no longer pink.
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Remove chicken from the grill and allow to rest for about 5 minutes before removing from the skewers (If you wait too long to take the chicken off the skewers it becomes difficult).
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Place slices of red onion down the center of a warmed pita bread, followed by chicken, tomatoes, olives and feta. Spoon tzatziki sauce over and fold bread to create a “taco” (wrap the gyros in a piece of wax paper to hold closed). Serve with a side of cucumber and tomato salad to make a complete meal.
Thick and creamy Greek yogurt is blended with cucumbers, dill, lemon and garlic to create a healthy and addictive sauce.
- 1 cup Greek yogurt
- 1 Tablespoons lemon juice
- 1 garlic clove minced
- 1 large cucumber peeled, seeded, and diced
- 1 Tablespoon salt for salting cucumbers
- 1 Tablespoon fresh dill or mint or both, depending on preference, chopped
- salt & freshly ground black pepper to taste
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Begin by peeling and seeding the cucumber. Dice cucumber and place in a bowl with the tablespoon of salt.
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Allow to sit for about 30 minutes to draw the excess water out. Drain.
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In a food processor place the yogurt, lemon juice, garlic, cucumber, and chopped dill. Process into a smooth sauce. Add salt and pepper to taste.
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Traditionally used in gyros, Souvlaki, and other Greek dishes. Excellent with chicken or pork, or as a dip for flat bread.
It is really easy to make your own Greek yogurt (here is my recipe).
Photo credit ~ Life’s Ambrosia