Taco Tuesday has been officially renamed. To Tzatziki Tuesday. I think the “T” in tzatziki might be silent. We’re just going to go with it. Because these chicken gyro (“yeer-ohs” according to this handy food pronunciation guide ) are BOMB DIGGITY. And easy. They’re the perfect I’m-doing-laundry-for-seven-hours-on-Sunday-so-I-should-just-marinate-something dish. Okay, I really watched Scandal for 7 hours, but let’s pretend I was productive.
Take out your red pepper and lettuce ahead of time and chop those bad boys up – they’re ready for lunch the next day! I made these Sunday night and Monday morning at about 5:45 AM, I whipped up these pita pockets in about 4 minutes flat. I wasn’t even wearing my glasses. THAT’S how easy these are!
The good news about this recipe is that veggies are hiding in your tzatziki dip, making it healthy (Yay for cucumbers!). And your pita pockets are overflowing with crisp and crunchy red peppers. More veggies! Because, let’s be real. Football season is upon us. The consumption of bacon-wrapped-somethings, stuffed-crust-pizza, and pints of sudsy beer will increase exponentially. We need all the veggies we can get.
Another good thing is that I’ve learned how to spell tzatziki by writing this post for you.
The only *trick* to this recipe is the marinating time. Marinating Tip! When you add acid to a marinade (think lime, lemon, or vinegar), keep your marinating time to less than a hour. The longer your chicken sits in acidity, it’ll start to break down and lose its texture. For this mediterranean goodness, 1 hour is long enough to develop the garlicy, spicy deliciousness without ruining your chicken!
Whip up these bad boys and send me pictures of your success! Double the tzatziki sauce and dip your extra cucumbers and peppers in there! Enjoy your culinary trip to Greece!
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- 1 cup 0% fat Greek yogurt (I use Fage)
- ½ cucumber, deseeded, skin removed, and chopped
- 1 tsp fresh dill weed
- 1 clove garlic, minced
- ½ tsp lemon juice
- 1 tsp red wine vinegar
- ½ tbsp olive oil
- ⅛ tsp ground black pepper
- Pinch of salt
- 4 to 5 boneless, skinless chicken breasts, sliced into thin strips
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp red wine vinegar
- 1 tbsp oregano
- 2 tsp red pepper flakes
- 1 red bell pepper, seeded and chopped
- 1½ cups chopped iceberg lettuce
- 3 whole wheat pita pockets, cut in half
- Combine chicken with olive oil, minced garlic, lemon juice, red wine vinegar, oregano, and red pepper flakes in a large bowl or gallon-sized bag. Let sit in fridge for 1 hour to marinate.
- While chicken marinates, combine tzatziki ingredients in food processor and combine until smooth.
- When chicken is ready, set oven to broil. Place chicken on a broil pan in a single layer.
- Broil chicken for 5 minutes on each side.
- Warm pita pockets in the oven or microwave (about 20 seconds). Fill with lettuce, chicken (3-4 strips), and chopped red peppers. Add olives or feta if your heart desires.
- Drizzle with tzatziki sauce and enjoy!