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Greek Chicken Gyros with Tzatziki & Pickled Vegetables | yestoyolks.com

Greek Chicken Gyros with Tzatziki & Pickled Vegetables

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  • Yield: 6 servings 1x

Ingredients

Scale

For the Chicken:

  • 2 lbs boneless, skinless chicken thighs
  • ¼ cup plain Greek yogurt
  • Juice of 1 lemon
  • Splash of apple cider vinegar
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced or pressed
  • 1 tablespoon dried oregano
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon salt
  • 2 teaspoons ground black pepper

For the Tzatziki:

  • 1 large seedless cucumber, peeled
  • 1 cup plain Greek yogurt (I prefer 2% or whole milk yogurt for this)
  • Splash of apple cider vinegar
  • Juice of half a lemon
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh dill
  • Salt and pepper, to taste

For the Pickled Veggies:

  • 1 large red onion, thinly sliced
  • 1 large seedless cucumber, thinly sliced
  • 1 jalapeño pepper, sliced
  • 1 cup apple cider vinegar
  • ½ cup water
  • ¼ cup sugar
  • 2 tablespoons kosher salt
  • 1 teaspoon black peppercorns

For Assembly:

  • 1–2 large tomatoes, seeded and diced
  • Iceberg lettuce, finely shredded
  • Warmed naan, pita, or flatbreads
  • Feta cheese

Instructions

For the Chicken:

  1. Place the chicken thighs in a large resealable plastic bag. Mix the marinade ingredients well in a small bowl and then pour over the chicken. Seal the bag, pressing out as much air as possible, and massage the mixture over the meat until everything is evenly coated.
  2. Place the bag on a plate or in a baking dish and refrigerate. Marinate for at least 4 hours and up to 24 hours.

HINT: Make your tzatziki and pickled veggies now – they will get better the longer they hang out in the fridge.

  1. Preheat a grill or grill pan and brush with oil. Remove the chicken from the marinade and place on the hot grill.
  2. Grill for 3-4 minutes per side, until they are cooked through and golden with grill marks. Place chicken on a plate and tent with foil until you are ready to serve.

For the Tzatziki:

  1. Grate the peeled cucumber on a box grater. Place the grated flesh in a fine-mesh strainer lined with paper towels. Allow it to sit for 15 minutes. Squeeze the excess moisture out of the cucumber and then place it in a bowl.
  2. To the bowl, add the remaining ingredients and mix well. Season, to taste, with salt, pepper, and additional lemon juice. Cover and refrigerate the mixture for at least 20-30 minutes before serving. The sauce can be made a few days ahead (which makes it taste even better).

For the Pickled Veggies:

  1. Place the sliced veggies in a large mason jar (or divide between two smaller jars).
  2. In a saucepan over medium-high heat, combine the vinegar, water, sugar, salt, and peppercorns and bring to a boil, stirring until the sugar and salt are dissolved.
  3. Pour the pickling liquid over top of the veggies. Cool to room temperature, cover, and store chilled for a minimum of 4-6 hours. The longer they sit in the fridge, the better they get.

To Assemble:

  1. Place a warmed naan/pita on a piece of parchment paper or tin foil. Spread some of the tzatziki on the wrap and then top with the diced tomato and shredded lettuce, followed by the chicken and pickled veggies. Top everything off with a few crumbles of feta cheese.
  2. Drizzle everything with a little more tzatziki and then roll the flatbread and parchment paper around the fillings. Twist the ends of the parchment/foil to secure the wrap. Serve immediately.
  3. Alternatively, set everything out “family style” and have everyone assemble their own gyros.

Find it online: https://yestoyolks.com/2016/05/25/greek-chicken-gyros-with-tzatziki-pickled-vegetables/