Greek Chicken-Cucumber Gyros with Tzatziki
Adapted from an Epicurious recipe- delicious! Uses leftover rotisserie chicken.
First three steps can be done ahead, making a quick and easy assembly at meal time. To streamline this recipe, skip the salsa, and add a little diced cucumber, tomatoes, and onion to the tzatziki.
⅓ c. finely chopped or grated cucumber
½ c. plain Greek yogurt
¼ tsp. pressed or minced garlic
1 Tbsp. finely snipped dill or mint (or use 1 tsp. dried dill)
½ - 1 tsp. lemon or lime juice, to your taste (+ ½ - 1 tsp. zest, if desired)
Place cucumber in a sackcloth towel and tightly squeeze out as much liquid as you possibly can.
Combine all ingredients. Season with salt and pepper, and set aside or refrigerate.
1 c. diced cucumber (¼" - ½"; similar to quartered tomatoes)
1 c. small diced tomatoes, or quartered cherry/grape tomatoes
¼ c. thin red onion slivers (or other mild onion)
2 Tbsp. snipped dill or mint (or use 2 tsp. dried dill)
2 Tbsp. snipped parsley or carrot tops, optional
½ tsp. lemon or lime juice
Combine all ingredients; set aside or refrigerate.
1-2 c. shredded cabbage or crunchy lettuce, or a combination of both. Set aside or refrigerate.
Saute in a skillet for about 1 minute:
3 Tbsp. olive oil
1 large clove garlic, minced or pressed
½ tsp. dried rosemary
½ tsp. dried oregano
Very lightly brush some of the oil onto one side of:
4 medium or large pita rounds or naan bread
(Don't use all of the oil; reserve 1-2 Tbsp. in the skillet)
Place the breads, oiled side up, on a parchment lined, rimmed baking sheet. Cover with foil and broil 2 minutes; uncover and broil about 2 minutes more, until nicely browned.
Meanwhile, add to the reserved oil in the skillet; toss to coat and warm over low heat:
1½ c. +/- shredded rotisserie chicken (skin removed)
Spread layer of tzatziki on pitas or naan. Top with warm chicken, salsa, and cabbage.
Recipe created or adapted by Liz Talley, Urban Graze
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