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Chicken Gyros with Tzatziki Sauce

From the author, Lynn Cahoon:

Now, I'm not sure this recipe would make a good delivery option, unless Mia's Morsels made up a packet of the chicken, fresh vegetables, pita bread, and sauce in a kit for families to make at home. But it would be a great picnic basket recipe. Especially if you could keep the chicken warm in a wide mouth thermos.

The Cowboy (my husband) and I make this on a weekday night. And have leftovers for lunch the next day. Enjoy!

Ingredients
  • 2 chicken breasts
  • 3 tablespoons sunflower oil
  • 3 teaspoons minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
  • 1/4 cup chicken stock
  • Pita or flatbread
  • Chopped cucumber, cherry tomatoes, and red onion slices.
Tzatziki Sauce
  • 1 cup Greek yogurt
  • 1/2 cup grated cucumber
  • 1 tablespoon lemon juice
  • 1/2 tablespoon olive oil
  • 1-1/2 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped mint
Instructions

  1. Cook the 2 chicken breasts on a grill, then shred the meat into a large bowl after they cool. (You could cook extra breasts the night before to save time for this recipe.

  2. Add to the chicken the sunflower oil, minced garlic, oregano, paprika, salt, black pepper, lemon juice, red vinegar, and honey. Toss until the chicken is thoroughly coated.

  3. Spread on a baking tray and broil for 5 minutes. Mix in 1/4 cup chicken stock and put back in the the oven for another 5 minutes.*

  4. Place the chicken on a warmed pita or flatbread with chopped cucumber, cherry tomatoes, and red onion slices. Top with prepared tzatziki sauce.

Tzatziki Sauce

  1. Mix together the yogurt, cucumber, lemon juice, olive oil, minced garlic, salt, dill, and mint. Chill until serving time.

Cinnamon & Sugar's Notes

  1. I used a store-bought roasted chicken and shredded the breasts, reserving the thighs for another meal. Since it was already salted, I omitted adding extra salt. 1 teaspoon of black pepper is more than our family likes, so I reduced and seasoned according to taste.

  2. *I moved the oven rack down (closer to just above middle of the oven) so chicken wasn't directly beneath heating element to keep the garlic from burning. If chicken begins overbrowning during the 5-minute cycle, stir and continue. Keep a close watch to prevent burning.