Thursday, May 14, 2009
So I promised my friend Vanessa I would post this recipe. I usually marinate the chicken overnight and make the Tzatziki sauce the day before as well. Then the day of all I have to do is cook the chicken. We usually make our own pita bread also but I'll leave that out for now.
¼ C lemon juice
3 TB olive oil
3 large garlic cloves, peeled and roughly diced
1 TB fresh oregano, minced
1 tsp mustard
1 pinch salt (to taste)
1 lb chicken breast or chicken breast tenders, cut into 1-inch pieces
Whisk together lemon juice through salt and combine with chicken in a zip lock bag. Let it sit all day or overnight. Turn the bag over every once in a while to make sure they all get evenly covered.
1 cup plain nonfat yogurt
1 cucumber peeled and seeded
1 large garlic clove, minced
1 TB fresh lemon juice
salt and pepper
Combine all the ingredients except the yogurt in a blender for a few minutes. GENTLY fold the cucumber mixture into the yogurt and let it sit in the fridge overnight. If you want it to be really thick then let it drain in a strainer lined with cheesecloth over a bowl in the fridge overnight.
2 TB olive oil
2 medium onions, thinly sliced
1 TB lemon juice
4 pita bread rounds, heated
lettuce, tomato, olives, red onions to top
Heat 1 Tb oil in heavy large skillet over medium-high heat. Add the marinated chicken with a tiny bit of the marinade; sauté until brown and cooked through, about 5 minutes. Transfer to plate. Add 1 Tb oil to skillet. Add onions; sauté until beginning to brown, about 10 minutes. Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes.
Arrange pita rounds on plates. Top pita rounds with chicken mixture. Spoon some yogurt sauce over chicken. Then add lettuce, onions, olives or whatever you like on your gyro.