Recipe: Chicken Gyros with Tzatziki Sauce

When you have been in a relationship for as long as I have (6 years next month!), especially if you live with the other person, bad breath is not something you are shy about. Morning breath, onion/garlic breath, you-just-really-need-to-brush-your-teeth breath… It’s all part of life.

Still, I am really glad that I waited until Boyfriend was out of town before I tried this gyro recipe. With the garlic on the chicken and in the tzatziki, and raw onions on top of the sandwich itself… It was definitely a party-of-one type of situation.

With that disclaimer in mind (yeah, not ideal for a first date. Or even a second or tenth date), these are some very tasty homemade chicken gyros. And they are easy enough for a weeknight, if you get them marinating during the day. Perfection. Yummo.

True story: after dinner I went over to Fabulous Neighbors’ to borrow a suitcase (Florida bound later today!) and they could smell my breath across the room. Seriously powerful stuff. I can’t warn you enough.

Chicken Gyros with Tzatziki

Adapted from Annie’s Eats
Makes about 4 gyro sandwiches

For the tzatziki sauce:
16 oz. Greek yogurt, plain
1 medium cucumber, peeled, seeded and diced
2-3 cloves garlic, pressed through a garlic press

1 tsp white vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

For the chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 Tbsp extra virgin olive oil
2 heaping Tbsp Greek plain yogurt
1 Tbsp dried oregano (I was out and used Italian seasoning with delicious results)
Salt and pepper
1 ¼ lbs. chicken breasts

Pita bread
Red onion, sliced thin

  1. Make the tzatziki by mixing together the yogurt, cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice; drizzle lightly with olive oil
  2. Refrigerate for at least 30 minutes before serving to allow the flavors to meld
  3. To prepare the chicken, 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
  4. Add the chicken to the bowl and turn to coat; cover and refrigerate for at least an hour to marinate
  5. Preheat the oven to 375*
  6. Transfer the chicken and remaining marinate to a baking dish sprayed with non-stick spray
  7. Cook for 25 minutes on each side (50 minutes total) or until the internal temperature reaches at least 165*
  8. Once cooked, remove chicken from oven and let stand for 5-10 minutes
  9. Cut chicken into strips and serve in warmed pita bread; top with tzatziki and sliced onions
  10. Do not breathe on anyone until you’ve brushed your teeth and gargled with mouthwash. Twice.

UPDATE: Holy repost, Batman. I actually have made these gyros before (with a different sauce), but somehow this time turned out a lot better. Perhaps it was the sauce. So for all of my new followers, this throw-back is for you.


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