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
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.
Skewer the chicken pieces pushing them tightly together on the skewer (This will help to keep the chicken from drying out on the grill).
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).
Turn the skewers of chicken until each side is well-marked and the chicken is no longer pink.
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).
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
Begin by peeling and seeding the cucumber. Dice cucumber and place in a bowl with the tablespoon of salt.
Allow to sit for about 30 minutes to draw the excess water out. Drain.
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.
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