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Wednesday, December 16, 2009

"What's For Dinner?" Wednesday: Chicken Gyros with Cucumber Dill Tzatziki

This past summer I spent two weeks traveling the Greek Islands with a bunch of girlfriends. The trip was full of sunny, hot days at the beach, eating great food. On a cold, grey, Canadian winter day, like today I wish I can just close my eyes and be back in Santorini, overlooking the beautiful ocean with a nice glass of wine, and a Grecian feast in front of me.....a girl can dream, right? Well instead of day dreaming, tonight I am going to bring Greece to my dinner table. I'm not on vacation anymore, so I'm making a healthier version of the typical meat and French fry stuffed Gyros I ate in Greece. I'm skipping the fries and using lean chicken breasts for the filling. Serve these on their own, or with a simple Greek Salad on the side.

Me and my Greek Gyro

Chicken Gyros with Cucumber Dill Tzatziki
Makes 4 pitas
  • 2 cups plain yogurt (I'm using fat free)
  • 4 cloves of garlic, minced
  • 2 Tbsp. lemon juice
  • 1 tsp. dried oregano
  • 1 Tbsp olive oil
  • 2 large boneless, skinless, chicken breasts
  • 1/2 cup grated cucumber
  • 1 Tbsp finely chopped dill 
  • salt and pepper to taste
  • 4 Greek style pitas
  • sliced tomatoes, cucumbers and onions for stuffing the pitas
1. In a mixing bowl combine 1 cup of the yogurt, 2 cloves of the garlic, 1 Tbsp. of the lemon juice, the oregano and olive oil. Place the chicken breasts in the bowl and stir to cover the chicken. Cover and place in the refrigerator to marinate for at least 30 minutes, for as long as 8 hours.
2. Squeeze the excess water out of the cucumber and place in a small mixing bowl. Stir in the remaining yogurt, garlic and lemon juice as well as the chopped dill. Season with salt and pepper and set aside. Pre-heat the oven to 400 degrees F.
3. Remove the chicken from the marinade and grill on an indoor grill, grill pan or bbq until cooked through. Transfer to a cutting board, cover with aluminum foil and let rest for five minutes.
4. While the chicken is resting, wrap the pitas in aluminum foil and place in the pre-heated oven to heat through, about 5-7 minutes.
5. Once the chicken is rested, using a sharp knife, slice into super thin slices.
6. Take a warmed pita, top with some of the tzatziki,  sliced tomatoes, cucumbers, onions and some chicken. roll up and serve.


Anonymous said...

you must have an extra guest tonight!!!

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