Chicken Gyros recipe
The seasoning for the chicken is so sensational that i exploit it even when I'm not making Gyros! this is often great for entertaining because you'll leave of your thanks to have guests help themselves. The aroma when the chicken is cooked is amazing - you'll literally smell the oregano and garlic!
INGREDIENT
2 lbs / 1 kg boneless and skinless chicken thigh fillet
MARINATE
3 large garlic cloves, chopped (~ 3 tsp)
1 tablespoon wine vinegar (or wine or apple cider vinegar)
3 tablespoons of juice
1 tablespoon extra virgin vegetable oil
3 tablespoons of Greek yogurt, preferably whole
1 1/2 tsp. Dried Oregano
1 teaspoon salt
Black pepper
TZATZIKI
2 cucumbers (to make about 1/2 to 3/4 cup grated cucumber after squeezing the juice)
1 1/4 cups Greek yogurt, preferably whole
1 tablespoon of juice
1 tablespoon extra virgin vegetable oil (or more if you would like it to be richer)
1 clove , chopped
1/4 teaspoon salt
Black pepper
SALAD
3 tomatoes, remove seeds and dig cubes
3 cucumbers, diced
1/2 Spanish purple onion , peeled and finely chopped
1/4 cup fresh parsley (optional)
Salt and pepper
SERVE
4 to six pita breads or flatbreads
INSTRUCTION
1.Place the marinade ingredients during a ziplock bag and massage them together. Add the chicken to the ziplock bag and massage to hide all the chicken with the marinade. Soak for a minimum of 2 hours, preferably 3 hours, ideally 12 hours and no quite 24 hours.
DO TZATZIKI
1.Cut the cucumber in half lengthwise. Use a teaspoon to scrape off the juicy seeds. Coarsely grate the cucumber employing a tin grater. Then wrap it during a towel or kitchen towel and wring it bent remove excess liquid.
2.Place the cucumber during a bowl. Add the remaining ingredients and blend well. Reserve for a minimum of 20 minutes in order that the flavors are mixed.
SALAD
1.Combine the ingredients during a bowl.
COOKING CHICKEN
1.Grease the outer grill with oil, then heat it over medium-high. Or heat 1 tablespoon of oil during a skillet over medium-high heat.
2.Remove the chicken from the marinade. Cook the chicken, 2 to three minutes per side, until 3.golden brown and cooked through (cooking time depends on chicken size).
4.Transfer the chicken from grill / pan to a plate. Cover lightly with foil and let stand 5 minutes before serving.
ASSEMBLING THE GYROS
1.If you've got large thighs, you'll got to trim them. Mine is little .
Take pita bread or flatbread (preferably warmed) and place it on a bit of parchment paper (or you'll use foil). Place a touch salad within the middle of the bread, then sprinkle with chicken and tzatziki.
2.Roll up the packaging by wrapping it in parchment paper. Twist the ends with excess parchment paper to secure them and cut if desired.
3.I like better to put everything on the table and let everyone help themselves.
