Greek Chicken Gyros with Tzaziki

• Meat

  • 2 lb Chicken thigh, boneless skinless fillets

• Produce

  • 5 Cucumber
  • 1/2 Garlic clove
  • 3 Garlic cloves, minced (~ 3 tsp, large
  • 1 1/2 tbsp Oregano, dried
  • 1/4 cup Parsley, fresh leaves
  • 1/2 (spanish onion, red
  • 3 Tomatoes

• Condiments

  • 4 tbsp Lemon juice

• Baking & Spices

  • 2 Black pepper
  • 1 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin
  • 5 tsp White wine vinegar

• Bread & Baked Goods

  • 4 Pita breads or flat breads

• Dairy

  • 3 tbsp Greek yoghurt
  • 1 1/4 cups Greek yoghurt, plain

Found on recipetineats.com

Description

Ingredients

• 2 lb / 1 kg boneless skinless chicken thigh fillets
• 3 large garlic cloves, minced (~ 3 tsp)
• 3 tsp white wine vinegar (or red wine or apple cider vinegar)
• 3 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 3 tbsp Greek yoghurt
• 1½ tbsp dried oregano
• 1 tsp salt
• Black pepper
• 2 cucumbers (to make about ½ - ¾ cup grated cucumber after squeezing out juice)
• 1¼ cups plain Greek yoghurt
• 2 tsp white wine vinegar (or red wine or apple cider vinegar)
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil (or more if you want richer)
• ½ garlic clove, minced
• ½ tsp salt
• Black pepper
• 3 tomatoes, desseeded and diced
• 3 cucumbers, diced
• ½ red spanish onion, peeled and finely chopped
• ¼ cup fresh parsley leaves
• Salt and pepper
• 4 to 6 pita breads or flat breads

Directions

• Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.
• Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
• Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.
• Combine ingredients in a bowl.
• Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.
• Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).
• Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.
• If your chicken thighs are large, you may need to cut them. Mine were small.
• Get a pita bread or flatbread (preferably warmed) and place it on a piece of parchment (baking) paper (or you could use foil). Place some Salad down the middle of the bread, then top with chicken and Tzatziki.
• Roll the wrap up, enclosing it with the parchment paper. Twist the end with the excess parchment paper to secure it.
• I prefer to lay everything out on a table and let everyone help themselves.