Have we done it again? Have we made yet another recipe in our own kitchen that rivals that of something we normally have to go out to get?
Yesterday I knew two things: one, I had a package of chicken defrosting in the fridge. Two, it was going to be the one and only dinner Boyfriend and I would be cooking and eating together this week. Google Reader Starred Items List to the rescue.
As you might be able to infer from a few of the recent posts, I am really getting into recreating restaurant dishes. This is an easy recipe and you probably have most of the ingredients in your kitchen already. Boyfriend and I just topped our gyros (which ended up being more open-faced than actual sandwiches) with some extras we had in the fridge.
Regarding the garlic “sauce”… This ended up being more like a spread than a sauce, and tasted a lot like hummus. My goal was to try to make a chicken shawarma-like garlic spread, because the standard tzatziki sauce required more prep time than I had at my disposal. While it was still very delicious, and the leftovers perfect for pita dipping, these gyros were missing that little extra bit of greatness that comes from the creamy tzatziki. So, note to future-self: plan ahead and make tzatziki.
Boyfriend also insisted I give a great big HOLLA to the “greatest chips on earth,” Kettle Brand Baked Potato Chips, which we had alongside our gyros. They are yum, even though they are a huge rip-off at more than $3 a (tiny) bag.
For the chicken:
4 cloves garlic, pressed or minced
¼ c lemon juice
2 tsp red wine vinegar
2 tbsp extra virgin olive oil
2 heaping tbsp plain yogurt
1 tbsp dried oregano
Salt and pepper, to taste
1 ¼ lbs boneless, skinless chicken breast, sliced into strips
1 tsp vegetable or olive oil, for cooking chicken
For the sauce:
1 c tahini
2 cloves garlic, pressed or minced
¼ c lemon juice
2 tbsp yogurt
Favorite toppings (suggestions: feta or goat cheese, sliced red onion, sliced tomato)
- Combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper (to taste) in a medium bowl; whisk together until mixed well
- Add the chicken pieces to the bowl and mix well to coat
- Cover and refrigerate for about 1 hour
- While the chicken is marinating, prepare the sauce by combining the tahini, garlic, lemon juice, and yogurt, mixing well
- In a medium pan over medium heat, heat the cooking oil and add the chicken
- Cook until chicken is no longer pink inside (or reaches 160 degrees internally)
- Heat pitas in oven or microwave; top with chicken, garlic sauce, and preferred toppings