Chicken Gyros with Cucumber Salsa and Tsatsiki
These gyros remind me of my trip to the Greek Islands years ago. It is beautiful there and gyros are a very common lunchtime treat among the people."This dish was bursting with flavors! I loved it! The only thing I did different was I cooked about a pound of chicken on the stove top and used two teaspoons of Turkish spice. I also threw some hot sauce on my gyro as well." - SharRD
Yield: 4 Servings Ready in 45 minutes
favorite of 199 people 174 people want to try
|5 English cucumbers; divided|
|10 1/2 ouncesGreek yogurt|
|1 teaspoonfresh lemon juice; divided|
|5 garlic cloves; minced, divided|
|1 pintCherry tomatoes; quartered|
|1 smallred onion; halved and thinly sliced|
|1/3 cupchopped flat-leaf parsley|
|1/4 cupchopped mint|
|1/4 cupExtra-Virgin Olive Oil|
|1 rounded teaspoon dried oregano|
|1 rounded teaspoon dried rosemary; crumbled|
|4 piecesPita bread|
|4 Skinless, boneless chicken breasts; roasted, then shredded|
|1 cupRomaine; shredded|
Chicken Gyros with Cucumber Salsa and Tsatsiki Preparation
To make Tsatski sauce:
Peel and grate 2 cucumbers, then squeeze it with your hands and/or drain with a paper towel to remove excess water. Stir together with yogurt, 1/2 teaspoon lemon juice, one third of garlic, and 1/4 teaspoon each of salt and pepper.
To make cucumber-tomato salsa
Chop remaining 3 cucumbers and stir together with tomatoes, onion, parsley, mint, remaining 1/2 teaspoon lemon juice, and 1/4 teaspoon each of salt and pepper to make salsa.
Make garlic oil by gently simmering oil, oregano, rosemary, remaining garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small heavy saucepan, stirring constantly, until garlic is fragrant but not browned, 1 to 2 minutes. Toss chicken with 3 tablespoons garlic oil and brush one side of bread with remainder.
Heat bread, oiled side up, in a 4-sided sheet pan, covered with foil, 3 to 4 inches from broiler 3 minutes. Uncover and broil, rotating bread for even coloring, until golden in spots, about 2 minutes.
Spread some of tsatsiki sauce on warm bread and top with chicken and some of lettuce and salsa. Serve remaining lettuce, salsa, and tsatsiki on the side.
The tsatsiki can be made 1 day ahead and chilled.
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