Grilled Chicken Gyros
For the tzatziki sauce:
1 1/2 English or hothouse cucumbers, shredded
1 16oz. container Greek yogurt, fat free
1/4 C sour cream, fat free
Juice of 1 lemon
2 Tbsp white wine vinegar
3 cloves garlic, minced
1 tsp coarse Kosher salt
1/8 tsp pepper
1 1/2 Tbsp dill For the chicken:
4 cloves garlic, minced
Juice of 1 lemon
2 tsp. red wine vinegar
2 Tbsp. extra virgin olive oil
2 heaping Tbsp. plain yogurt
1 Tbsp. dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breast
For the flatbread:
11 oz.thin crust pizza dough
2 Tbsp Canola or Vegetable oil
For assembly:
tomatoes
onions
lettuce
1. Shred cucumbers with a box grader over a colander and allow for the liquid to drain out. Keep in the colander in the sink. In a medium bowl mix the yogurt, sour cream, lemon juice, vinegar, garlic, salt/pepper and dill.Squeeze the as much excess liquid from the cucumbers as you can. Stir the cucumber into the dip. Cover and refrigerate for atleast 1 hour prior to serving.
2. For the chicken marinade, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper 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.
3. Cook chicken breasts as desired. I grilled and then sliced into strips. You could also cook in a skillet or under the broiler.
4 .Heat 2 tbsp oil over medium heat in a large, heavy bottomed skillet. Divide the pizza dough into six equal portions and roll into a round, tortilla-like shape. Fry the dough for one minute on each side or until golden brown and bubbly.
5. To assemble place chicken on flatbread, add tzatziki sauce then add lettuce, tomato and onion.
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