GRILLED CHICKEN GYROS WITH TZATZIKI

Tasty grilled chicken gyros were right up there as well. Marinated chicken, a simple fresh tzatziki sauce and tomato all wrapped up in a soft bread, it’s something most people can easily love.

I, like many I am sure, think of Greece when I talk about chicken gyros, but there are versions enjoyed across the region. The exact ingredients in the marinade and the yogurt-based sauce will vary, but the idea is the same. You’ll usually see garlic, lemon and olive oil in the marinade, but the herbs vary as do additional flavors.

Greek tzatziki usually has cucumber in with the yogurt base, while other places might make it herbs instead. Some places add just tomato, others onion as well, or you may have a chopped salad in there (like Israeli salad). Whatever variation, though, it’s an easy and delicious dish.

This is a dish you need to think about ahead of time to allow the marinade to do it’s magic, but you don’t actually need to do that much. You just make up a simple marinade for the chicken and leave it to take on the flavor. Then make the tzatziki by grating the cucumber and mixing it into the yogurt with the other ingredients. Grill the chicken, warm the bread then put it all together.

Ingredients

• 1 1/2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp crushed garlic (2-3 cloves)
• 1 tsp dried oregano
• 1 tsp dried mint
• 1/2 tsp ground cumin
• 1/4 tsp paprika
• 1/4 tsp salt + a little pepper
• 1 1/2 lb boneless skinless chicken thighs 675g, or you can use boneless breasts

For tzatziki

• 1/3 cup cucumber coarsely grated & squeezed, approx a 3in/7 1/2cm piece
• 1/2 cup Greek yogurt 120ml
• 1/2 tbsp lemon juice
• 1/2 tbsp olive oil
• 1/2 clove garlic crushed (small)
• 2 - 3 fresh mint leaves , finely chopped (optional)
• To serve
• 1 tomato sliced (2 if smaller)
• 6 pitta bread or 8 mini

Instructions

1. Whisk together the lemon juice, olive oil, garlic, oregano, mint, cumin, paprika, salt and pepper in a medium bowl. Add the pieces of chicken and turn so they are well covered. Cover and put in the fridge for at least 2 hours, but all day or overnight also good.
2. Before you start cooking, cut the chunk of cucumber in half, remove the seeds in the middle and discard. Coarsely grate the rest of the cucumber then gently squeeze most of the liquid. Put the drained cucumber in a small bowl and add the yogurt, lemon juice, olive oil and garlic (plus mint, if using). Mix together and set aside until needed (chill if any more than around 15-20min).
3. ..................................................

for full instruction please see : www.carolinescooking.com

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