I've written about my fondness for Greek food in the past, here, here, and here. However, I realized I've posted by chicken gyro recipe, which is weird, as it's part of the regular menu. Sometimes I prepare the chicken under the broiler, but my faavorite way is on the grill, which is how I prepared it last night. A super simple marinade turns the chicken flavorful and a drizzle of tahini sauce makes it truly delicious. Tzatziki is just as delicious, and I actually planned to make a batch, but I had no yogurt! So, tahini sauce it was. I served the gyros on these pitas with a salad of baby greens and tomatoes dressed with a lemony vinaigrette on the side.
Chicken Gyros Printable recipe
1/2 cup fresh lemon juice
1/2 cup extra virgin olive oil
1-2 tablespoon(s) garlic, grated
1-2 tablespoon(s) dried oregano
1 teaspoon dried savory
3/4 teaspoon salt
1/2 teaspoon black pepper
2 lbs chicken tenders
1/2 cup tahini paste
1/2 cup water
Juice of half a lemon, or more, depending upon your tastes
1 clove garlic, grated
Salt to taste
Lettuce, tomato, onion, if desired
Whisk all marinade ingredients together, add chicken, tossing to coat well. Cover and refrigerate at least 8 hours.
Prepare tahini sauce by mixing all ingredients until well-blended; set aside.
Remove chicken from refrigerator 30-minutes before you are ready to cook.
Preheat grill to medium-high heat.
Remove chicken from marinade and place on hot grill. Grill for 10-15 minutes, or until chicken is cooked through, but still juicy.
Heat pitas on grill in the last few moments of cooking the chicken.
Wrap chicken in pita bread, add lettuce, tomato, and onion, if desired, and drizzle on tahini sauce.