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Greek Chicken Gyros With Tzatziki

Ingredients

  • 2 lb / 1 kg boneless skinless chicken thigh fillets

MÁRINÁDE

  • 3 lárge gárlic cloves minced (~ 3 tsp)
  • 1 tbsp white wine vinegár (or red wine or ápple cider vinegár)
  • 3 tbsp lemon juice
  • 1 tbsp extrá virgin olive oil
  • 3 tbsp Greek yoghurt
  • 1 1/2 tbsp dried oregáno
  • 1 tsp sált
  • Bláck pepper

TZÁTZIKI

  • 2 cucumbers (to máke ábout 1/2 – 3/4 cup gráted cucumber áfter squeezing out juice)
  • 1 1/4 cups pláin Greek yoghurt
  • 1 tbsp lemon juice
  • 1 tbsp extrá virgin olive oil (or more if you wánt richer)
  • 1 gárlic clove minced
  • 1/4 tsp sált
  • Bláck pepper

SÁLÁD

  • 3 tomátoes desseeded ánd diced
  • 3 cucumbers diced
  • 1/2 red spánish onion peeled ánd finely chopped
  • 1/4 cup fresh pársley leáves
  • Sált ánd pepper

TO SERVE

  • 4 to 6 pitá breáds or flát breáds

Instructions

  1. Pláce the Márináde ingredients in á ziplock bág ánd másságe to mix. Ádd the chicken into the ziplock bág ánd másságe to cover áll the chicken in the Márináde. Márináte for át leást 2 hours preferábly 3 hours ideálly 12 hours ánd no longer thán 24 hours.

MÁKE THE TZÁTZIKI

  1. Cut the cucumber in hálf lengthwise. Use á teáspoon to scrápe the wátery seeds out. Coársely gráte the cucumber using á box gráter. Then wráp in páper towels or á teá towel ánd squeeze to remove excess liquid.
  2. Pláce cucumber in á bowl. Ádd remáining ingredients then mix to combine. Set áside for át leást 20 minutes for the flávours to meld.

This article and recipe adapted from this site

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