I know, I know, I start this blog and then don't post anything in like forever. Really, no one really reads this blog too much so it's all good! I had all these awesome recipes I was going to try in February and then I got pregnant!! So much for trying new foods! Everything sounded awful! So I will attempt to "catch up".
I made some gyros for the first time ever and they were SOOOOO good! We're not the best vegetable eaters so for everyone to eat all of their tomatoes and cucumbers, it was basically a miracle. What I liked the most about this recipe is that you can prep a lot of the food beforehand so making is was a cinch. It was ready in about 10 minutes once we decided it was time to eat. Plus, it was really light and perfect for a nice summer day. I HIGHLY suggest this recipe and I don't do that a lot. This is going into our dinner rotation.
I forgot to take any pictures (umm, I may have eaten mine a little too fast) so I've attached the picture and will provide the direct link to the person's blog who made these. Also, I doubled the recipe (did not do so in the recipe below) and it will make 6 gyros.
Yogurt-Marinated Chicken & Creamy Greek Sauce
Makes 1 to 2 pitas
For the marinade
1 large chicken breast (about 1/2 pound)
1/2 cup plain, whole milk yogurt (for the life of me I could only find nonfat and it was still great)
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste
For the Greek sauce
4 tablespoons mayonnaise (regular or light)
1 tablespoons milk
1 tablespoon cider vinegar
3/4 teaspoon sugar
1/8 garlic powder
Squeeze of lemon juice
Kosher salt and freshly ground black pepper
For the chicken
2 tablespoons olive oil
2 large garlic cloves, peeled and smashed
1/2 teaspoon dried oregano
1 tomato, diced
1/2 cucumber, diced
Pita bread, for serving
For the marinade, cut the chicken breasts into bite-sized cubes. In a medium-sized bowl, whisk the yogurt, olive oil, oregano, salt, and pepper until combined. Add the chicken and marinate for at least two hours, but overnight if possible.
For the Greek sauce, mix together all of the ingredients and refrigerate. Adjust seasoning according to taste before serving. (Note: I used 1/4 teaspoon salt and a very generous amount of black pepper. You can't have too much in my opinion.)
For the chicken, wipe off the excess marinade. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and oregano, and cook until fragrant and golden, about 2 minutes. Remove the garlic. Add the chicken and cook for 3 minutes without stirring. Give a quick toss and continue cooking for another 3 minutes, or until the chicken is cooked through.
To assemble, combine the chicken with desired amount of Greek Sauce, tomatoes, and cucumbers. Add salt and pepper to taste. Pile onto a piece of pita bread, fold like a taco, and devour.
The Link directly to her blog: http://www.thekitchn.com/lunch-recipe-yogurt-marinated-chicken-creamy-greek-sauce-167581
