1 cup plain Greek yogurt
1 cucumber, peeled and seeded
1 teaspoon garlic, minced
1 teaspoon white wine vinegar
salt & pepper
extra virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons garlic, minced
3 tablespoons fresh lemon juice
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
3 tablespoons plain Greek yogurt
1 tablespoon dried oregano
salt & pepper
1 1/4 pounds boneless, skinless chicken breasts
fresh tomatoes, seeded and diced
red onion, sliced thinly
To make the sauce, peel and seed the cucumber. Wrap in a towel and squeeze to remove as much water as possible. Shred the cucumber. Mix the yogurt, cucumber, garlic, white wine vinegar, salt and pepper, and fresh lemon juice. Drizzle with extra virgin olive oil. Refrigerate for 30 minutes.
To prepare the chicken, combine garlic, lemon juice, red wine vinegar, extra virgin olive oil, yogurt, oregano, and salt and pepper in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl of mix well to coat. Cover and refrigerate for 1 hour. Then, cook the chicken until done. Transfer the chicken to a plate after it's finished to let it cool down. Cut into strips.
To assemble the gyros, heat the pita bread. Top with chicken strips, sauce, diced tomatoes, and sliced red onions. Opa!
E: 9 - opa!
A: 9 - opa!
T: 8 - allow time for the sauce and chicken to marinade
HH: 10 - opa!
The website which provided inspiration can be found here.