Greek Gyros with Chicken

Ingredients

1. Two pounds or one kilogram of boneless, skinless chicken thigh fillets
   MARINADE
2. Three large cloves of chopped garlic (about 3 tsp)
3. One tablespoon of white wine vinegar (or apple cider vinegar or red wine vinegar)
4. Three tablespoons of lemon juice
5. One tablespoon of virgin olive oil
6. Three tablespoons of Greek yogurt, ideally full fat
7. A half tablespoon of dried oregano
8. One teaspoon of salt
9. Pepper, black

TZATZIKI

• Two cucumbers (squeeze off the juice to create roughly 1/2 to 3/4 cup of grated cucumber)
• One and a half cups of Greek yogurt, ideally full fat
• One tablespoon of lemon juice
• One tablespoon of extra virgin olive oil (or more for a deeper flavor)
• One minced clove of garlic
• 1/4 teaspoon of salt
• Pepper, black

SALAD

• sliced and deseeded tomatoes
• Three diced cucumbers
• Half a red Spanish onion, peeled and cut finely
• 1/4 cup optional fresh parsley leaves
• Season with salt and pepper.

TO AID

• Four to six flatbreads or pita breads

Directions

• In a zip lock bag, combine the marinade ingredients and massage to combine. Cover all of the chicken in the marinade by massaging it after adding it to the plastic bag. Let it marinate for at least two hours, but ideally three, twelve, or no more than twenty-four hours.

FORM THE TZATZIKI

• Slice the cucumber lengthwise in half. Scrape out the watery seeds with a teaspoon. Using a box grater, coarsely grate the cucumber. After that, wrap in tea towels or paper towels and squeeze to get rid of any extra liquid.
• Transfer the cucumber to a basin. Mix to blend after adding the remaining ingredients. To let the flavors to blend, leave it for at least 20 minutes.

SALAD

• In a bowl, combine the ingredients.

Prepare the chicken.

• Heat the outdoor grill on medium-high after brushing it with oil. Or, in a fry pan, heat 1 tablespoon of oil over medium-high heat.
• Take the chicken out of the marinade. Depending on the size of the chicken, fry it for 2 to 3 minutes on each side, or until it is cooked through and golden brown.
• Take the chicken off the fry pan or grill and place it on a platter. Before serving, let it rest for five minutes and loosely cover with foil.

RECIPES NOTED:

• The amount of tzatziki is substantial. However, having too much is preferable to having too little!
• Freezing: Uncooked chicken in marinade can be frozen. Massage thoroughly to get rid of curdling after thawing, then cook according to the recipe.
• In the refrigerator, cooked chicken can keep for four days.
• If four people are using pita bread, the nutrition per serving is as follows.

Have fun!