Grilled Chicken Gyros

Savory marinated chicken topped with a fresh tomato-cucumber salsa and homemade tzatziki. Break up the prep work over 2 days to make it more manageable and for optimal flavors.

Twin Cities food blogger greens & chocolate

Recipe - ST. LOUIS PARK (+Wines & Spirits)

Prep Time25 Minutes

Servings4

Cook Time15 Minutes

Ingredients

1 ½ pounds boneless skinless chicken breasts, cut into one-inch cubes

2 tablespoons olive oil

2 tablespoons plain Greek yogurt

1 tablespoon red wine vinegar

Zest from 1 lemon

1 teaspoon dried oregano

1 clove garlic, minced

FOR THE TZATZIKI: 1 cup plain Greek yogurt

1 small cucumber, skin peeled and shredded

1 tablespoon fresh dill

1 tablespoon lemon juice

2 cloves garlic, minced

FOR THE TOMATO CUCUMBER SALSA: 1 large tomato, diced

1 small cucumber, peeled and diced

½ red onion, diced

1 tablespoon olive oil

1 tablespoon red wine vinegar

2 tablespoons fresh parsley, chopped

4 pita pockets or naan breads

Directions

In a large bowl, combine chicken pieces with olive oil, yogurt, red wine vinegar, lemon zest, oregano and garlic. Season with salt and pepper. Let marinate for 1-2 hours, or up to overnight.
MAKE THE TZATZIKI SAUCE. Strain the shredded cucumber by placing it in a paper towel and squeezing out the excess liquid. Combine all tzatziki ingredients in a bowl and stir to combine. Season with salt and pepper. Make up to a day ahead; refrigerate until service.
MAKE THE TOMATO CUCUMBER SALSA: Combine diced tomato, diced cucumber, red onion, olive oil, red wine vinegar and parsley. Season with salt and pepper.
When you are ready to cook, heat the grill to medium-high heat.
Place the chicken cubes on a skewer or in a grill pan. Cook over medium-high heat for 3-4 minutes on each side, rotating so each side is cooked, until cooked through.
Place the pita or naan on the grill for the last 1-2 minutes to warm it up and give it some grill marks.
Assemble your pitas by placing chicken cubes, tomato cucumber salsa and tzatziki in each pita/naan. Enjoy!

25 minutes

Prep Time

15 minutes

Cook Time

Servings

Directions

In a large bowl, combine chicken pieces with olive oil, yogurt, red wine vinegar, lemon zest, oregano and garlic. Season with salt and pepper. Let marinate for 1-2 hours, or up to overnight.
MAKE THE TZATZIKI SAUCE. Strain the shredded cucumber by placing it in a paper towel and squeezing out the excess liquid. Combine all tzatziki ingredients in a bowl and stir to combine. Season with salt and pepper. Make up to a day ahead; refrigerate until service.
MAKE THE TOMATO CUCUMBER SALSA: Combine diced tomato, diced cucumber, red onion, olive oil, red wine vinegar and parsley. Season with salt and pepper.
When you are ready to cook, heat the grill to medium-high heat.
Place the chicken cubes on a skewer or in a grill pan. Cook over medium-high heat for 3-4 minutes on each side, rotating so each side is cooked, until cooked through.
Place the pita or naan on the grill for the last 1-2 minutes to warm it up and give it some grill marks.
Assemble your pitas by placing chicken cubes, tomato cucumber salsa and tzatziki in each pita/naan. Enjoy!