Chop the cucumber in a food processor or shred. About 1/4-1/2
cup. Wrap in a towel and squeeze to remove as much water as
possible. Mix together the yogurt, shredded 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 so the flavors can meld.
To prepare the chicken marinade, 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 pieces to the bowl and mix well to coat. Cover and
refrigerate for at least 30 minutes. The flavors will infuse the
chicken the longer it marinates. Discard marinade after use.
Cook chicken in a skillet on medium heat for 5-7 minutes or until
done. Once the chicken is cooked, tranfer to a plate and let rest for
5 minutes. Cut into small strips.
Warm pitas in the microwave. Top with chicken, tzatziki sauce,
diced tomatoes and onions. Serve immediately.
Originally Submitted
1/27/2015
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