Homemade Chicken Gyros with homemade Tzatziki Sauce
FOR THE TZATZIKI SAUCE
¾ cup Greek yogurt
½ cup grated English cucumber, squeezed dry
2 tablespoons chopped fresh dill
2 tablespoons freshly squeezed lemon juice
2 teaspoons lemon zest
1 clove garlic, minced
Kosher salt and freshly ground black pepper, to taste
To make the tzatziki sauce, combine Greek yogurt, cucumber, dill, lemon juice, lemon zest and garlic; season with salt and pepper, to taste. Set aside in the refrigerator until ready to serve.
2 pounds chicken tenderloins
1 ½ tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
3 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
½ teaspoon paprika
Kosher salt and freshly ground black pepper, to taste
Pita flatbreads
2 cups shredded romaine
In a gallon size Ziploc bag, combine chicken, olive oil, lemon juice, garlic, oregano, thyme, paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Marinate for at least 2 hours, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade. Preheat grill to medium heat. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 8 minutes.
To serve, warm pitas on the grill, about 1-2 minutes per side. Halve pitas, and fill with chicken, romaine lettuce, and tzatziki sauce.
FOR THE TZATZIKI SAUCE
¾ cup Greek yogurt
½ cup grated English cucumber, squeezed dry
2 tablespoons chopped fresh dill
2 tablespoons freshly squeezed lemon juice
2 teaspoons lemon zest
1 clove garlic, minced
Kosher salt and freshly ground black pepper, to taste
To make the tzatziki sauce, combine Greek yogurt, cucumber, dill, lemon juice, lemon zest and garlic; season with salt and pepper, to taste. Set aside in the refrigerator until ready to serve.
2 pounds chicken tenderloins
1 ½ tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
3 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
½ teaspoon paprika
Kosher salt and freshly ground black pepper, to taste
Pita flatbreads
2 cups shredded romaine
In a gallon size Ziploc bag, combine chicken, olive oil, lemon juice, garlic, oregano, thyme, paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Marinate for at least 2 hours, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade. Preheat grill to medium heat. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 8 minutes.
To serve, warm pitas on the grill, about 1-2 minutes per side. Halve pitas, and fill with chicken, romaine lettuce, and tzatziki sauce.
