Chicken Gyros
After my other two posts this week, I’m sure this one comes as no surprise. What could possibly go well with pita bread and tzatziki sauce? Hm… Oh right, gyros!
Hubby and I LOVE to go to a local Turkish restaurant. It is literally 3 blocks from us and we didn’t try it until we had lived here over two years. Wow it’s amazing. We always get gyro meat because it’s just so darn good.
These gyros aren’t quite the same, but they sure are tasty in their own right. The marinade that the chicken cooks in is just great. We like to use it even when we don’t have gyro fixings in the house. I highly recommend it.
I served these gyros with some fresh tomatoes, sliced red onions, tzatziki sauce and of course fresh pita bread.
I’m not sure if I’ve mentioned one of our favorite things about our new kitchen – our griddle top. It came with the stove and replaced the grate over the middle oblong burner. Not sure what you’d ever use that burner for except maybe a griddle pan? So we leave the griddle on there at all times. I love to use it to cook just about anything.
One Year Ago: Square Cake Balls
Two Years Ago: Monster Cookies
Chicken Gyros
Yield: 4
Ingredients:
1.25 lbs. chicken pieces
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 Tbsp. extra virgin olive oil
2 heaping Tbsp. plain yogurt
1 Tbsp. dried oregano
salt and pepper
tzatziki
sliced tomatoes
sliced onions
4 pitas
Directions:
Whisk together the garlic, lemon juice, vinegar, oil, yogurt, and oregano in a bowl. Add the chicken and rub the marinade in. Cover and refrigerate for about an hour.
Preheat the broiler (or grill, or pan on the stove). Sprinkle the chicken with salt and pepper on both sides, and then broil until cooked through, about 5 minutes per side, depending what size/type chicken you are using. Allow the chicken to rest for a few minutes before slicing into strips.
Meanwhile, heat your pitas. I have a gas stove, so I just spray them with a little bit of oil and stick them right on the burner for a few seconds per side. Top the pita with the chicken, tzatziki, tomatoes, onions. Roll up and eat!
Recipe adapted from Elly Says Opa!
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
ooh, i love a good brussels recipe, this one is definitely going on the top of my to-try list! and i’m totally with you on pomegranate seeds 🙂
beantownbaker — November 24th, 2013 @ 6:05 pm
Are pom seeds the best.
I will definitely try these. But that’s not why I wrote. I wanted to tell you that I’m proud of you for taking off time to be with your family. It may or may not have been a difficult decision. That doesn’t matter – It was the right thing to do. While you didn’t ask my permission, you didn’t need to. You have my unmitigated support.
Now go enjoy. Just remember to put your feet up now and then and if anyone volunteers, accept their offer without guilt. It will not only give you a break, you will likely have the perfect chance to bond with (and love) your helpers.
Happy Thanksgiving!
beantownbaker — November 24th, 2013 @ 6:09 pm
Thanks! Happy Thanksgiving to you!
Nice recipe. Thank you. Enjoy your time off and Happy Thanksgiving to you and your families.
Love pomegranates, and I love Brussels Sprouts, so I can’t wait to try this recipe. My boyfriend doesn’t have the same love affair with Brussels Sprouts as I do, but I’m hoping this will help change his mind. Thanks!
beantownbaker — November 24th, 2013 @ 6:11 pm
This is definitely a recipe that could change the tune of a non-brussels-sprouts lover. Let me know how it goes.
It looks fantastic! thanks a lot for sharing the recipe
beantownbaker — December 1st, 2013 @ 6:49 pm
It’s really quite tasty. Let me know if you try it out!