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
Red onion, sliced thin
- 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
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld
- 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
- Add the chicken to the bowl and turn to coat; cover and refrigerate for at least an hour to marinate
- Preheat the oven to 375*
- Transfer the chicken and remaining marinate to a baking dish sprayed with non-stick spray
- Cook for 25 minutes on each side (50 minutes total) or until the internal temperature reaches at least 165*
- Once cooked, remove chicken from oven and let stand for 5-10 minutes
- Cut chicken into strips and serve in warmed pita bread; top with tzatziki and sliced onions
- 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.