Greek Chicken Gyros Recipe With Authentic Tzatziki Sauce

GREEK CHICKEN GYROS RECIPE WITH AUTHENTIC TZATZIKI SAUCE

Steps:

• Make the Tzatziki SauceMake this Authentic Greek Tzatziki Sauce a few hours in advance or overnight.
• Marinate the Chicken
• Measure the marinade ingredients and put them into a 1 gallon zip top bag, close the bag and then massage the bag to mix well.
• Add the chicken tenders to the zip top bag, close the bag and then massage the bag so that each chicken tender is well covered by the marinade.
• Place the bag in the refrigerator and let it marinate for at least 3 hours. 12 hours works the best, but don't marinate it longer than 24 hours or your chicken will be too mushy.
• Warm the Pita Bread
• Preheat your oven to 250 degrees Fahrenheit.
• Just before you cook the chicken, place the pita breads on a baking sheet and place them in the oven to be warmed.
• Cook the Chicken
• You can cook the chicken on an outdoor grill or an indoor grill pan. Brush the grill / grill pan with olive oil, then preheat using medium high heat.
• After the grill / grill pan is hot, remove the chicken from the marinade bag and place on the grill / grill pan.
• Cook the chicken for 3 to 5 minutes on each side (cooking time depends on the size of chicken tenders), until they are golden brown and thoroughly cooked with an internal temperature of at least 165 degrees Fahrenheit.
• Remove the chicken from the grill / grill pan and place onto a cutting board. Cover with foil and allow to rest for 5 minutes.
• Slice the chicken tenders and put on a serving plate.
• Assemble the Gyros
• Lay out a warmed pita bread.
• Place sliced chicken down the middle of the pita bread.
• Top the chicken with an ample amount of tzatziki sauce.
• Garnish the top of the tzatziki sauce with cucumber, tomatoes, red onions, feta cheese and optionally parsley.
• Fold up the pita bread and enjoy!

TRADITIONAL GREEK CHICKEN GYRO WITH TZATZIKI SAUCE

Steps:

• In a small bowl combine Greek yogurt, garlic, cumin, sugar, cucumber, and salt and pepper. Stir and refrigerate until ready to use.
• Pound chicken as thin as you can get it. Even if you have purchased the thin sliced chicken you still want to get it as thin as possible. Place chicken in a bowl and combine with vinegar, oregano, paprika, and salt and pepper. Cover and refrigerate for at least 30 minutes.
• In the mean time, peel you potato and cut into 1/4 inch strips. Place cut potato in cold water for at least 15 minutes. Blanching the potatoes before frying will ensure a crispier fry.
• In a large skillet heat vegetable oil. Personally, I regulate the temperature by instinct. I let the oil heat up and test it with a drop of water; if the water shoots back I know the oil is hot enough. If you aren't comfortable with this method you want the oil to stay around 360 degrees. When the oil is hot enough drop fries inches Depending on the thickness of your fry and your temperature control your fries will take anywhere from 10-20 minutes. You want your fries to have a deep golden brown. Keep a careful eye on them and flip if necessary.
• Heat a medium DRY skillet. No oil is necessary to sauté the chicken. Begin to sauté chicken. It should only take about 1 minute on each side depending upon how thinly you pounded it. Let chicken rest under tin foil until you are ready to assemble.
• You can either toast your pita or microwave it. I prefer to microwave it so it is more pliable (only about 20 seconds). Place 2 heaping tablespoons of the tzatziki sauce and spread over pita. Then place half of the chicken, place mostly in the center, making sure that you are able to fold in the sides. Traditionally, fries are to be placed on top of chicken WITHOUT drying off the oil; however this is entirely up to you. Place fries on top of chicken and top with tomatoes, lettuce, and red onions. Serve with extra tzatziki sauce on the side for dipping.