Chicken Gyros with Tzatziki Sauce

Ji-row. Gear-o. Year-o. Gyro. However you say it…yum.

I grew up in a family of gyro-eating fools. Some families do pizza…some do burgers and fries…we did gyros. Ah, the guilty pleasures in life. My brother, above all, would do just about anything to get his hands on a gyro. Me? I’d love to. But at the age of 13 when I decided I just didn’t have a metabolism enough to handle an occasional gyro, my mom and I started sharing them.

And really, half is enough. Gyros (this version being no exception) are plentiful. Meaty. Savory. Mouth-watering good. And the traditional gyro tzatziki sauce is just the cherry on the cake. Or in this case, the sauce that makes the gyro…a gyro.

As the love affair with my grill (even in rainy weather, gr!) continues, I am enjoying finding new meals to enjoy, compliments of the grill. By summer’s end, I want to be declared (self-proclaimed) a Grill Master. I will chalk this meal up as another success story. Enjoy!

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Chicken Gyros adapted from Beantown Baker, originally from Elly Says Opa, as seen on Sweet Pea’s Kitchen

1 1/4 pounds boneless, skinless chicken breast 4 cloves garlic, smashed Juice of 1 lemon 2 tsp red wine vinegar 2 Tbsp extra virgin olive oil 2 Tbsp 0% fat plain Greek yogurt 1 Tbsp dried oregano salt and pepper to taste 1 recipe of tzatziki (recipe below) 1 large tomato, chopped 1/2 small red onion, sliced thin 1/2 cup crumbled feta cheese 4 flatbread (or store bought)

Directions:

In a medium bowl, whisk together the garlic, lemon juice, vinegar, oil, yogurt, and oregano. Transfer mixture to a large resealable bag and add the chicken. Refrigerate for about an hour, turning occasionally.

Preheat grill on medium-high heat. Remove chicken from marinade. Grill chicken until just cooked through, about 5 minutes per side, or until meat thermometer inserted into the chicken read 160 degrees F. Allow the chicken to rest for a few minutes before slicing into strips.

Wrap pitas in aluminum foil and place directly on oven rack and heat for 6-8 minutes.

Divide chicken strips evenly among pitas; top each gyro with 1/4 cup tzatziki sauce, tomato slices, red onion slices, and 2 tablespoons feta. Wrap aluminium foil around gyro, cut in half, and serve immediately. Yield: 4 servings.

Nutrition Information (per gyro): 574 calories; 17 g. fat; 92 mg. cholesterol; 794 mg. sodium; 64.8 g. carbohydrate; 1 g. fiber; 43.8 g. protein

Result: These are BIG and GOOD! As a lover of gyros, this hits the spot! The marinade for the chicken is heavenly and would be great on its own, too. If you want to cut some calories, fat, and sodium, omit the feta. I actually forgot it and the tzatziki sauce is so flavorful that you probably won’t even miss it! To cut out some carbs, use 1/2 of a flatbread or opt for a store-bought pita instead. But I will give a heads-up…the bread is what makes this gyro-like! Enjoy!

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Tzatziki Sauce adapted from Sweet Pea’s Kitchen, originally from Cook’s Illustrated, July 2007

1/2 cup English cucumber, peeled, seeded, and finely diced 1/2 cup 0% fat Greek yogurt 1/4 tsp salt 1/2 Tbsp fresh lemon juice 1 small garlic cloves, minced 1/2 Tbsp fresh mint, finely chopped

Directions:

Put the diced cucumber in a medium bowl and add the Greek yogurt, salt, lemon juice, garlic, and mint. Cover and refrigerate at least 30 minutes before serving. Yield: 4 servings.

Nutrition Information (per 1/4th recipe): 20 calories; 0.3 g. fat; 0 mg. cholesterol; 155 mg. sodium; 2.5 g. carbohydrate; 0.5 g. fiber; 4 g. protein

Result: The perfect balance of cucumber and mint with the freshness of the cucumber! Delicious!

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I have been TERRIBLE on the workout front this past week. Since my duathlon on the 12th I have ellipticized once and played one hockey game. Eek. Not good. I haven’t had a workout drought this bad in at least a year. This week – back on the workout wagon. I am no longer sore, and I have no excuses not to!

Question: How do you pronounce “gyro”? And do you like’em? Love’em? Could live without’em?

Have a great week!

Comments

  1. says

    Year-o, for me.

    Everybody seems to be in a workout slump right now… mine is more related to my kiddos’ schedules (and unwillingness to stay in the gym nursery, ugh).

    I’m more of a falafel gal… but I do love me some Tzatziki.

  2. says

    I LOVE gyros!!! Nick is “allergic” to lamb (??) but chicken gyros would definitely be a great idea. I have never tried making my own, but your pictures are making my mouth water.

    We’re making the peanut thai burgers today. And actually, we had burgers last night too, so it may be a good things that we are postponing the trip to Thurmans. Burgers three times in one week?! Yikes.

  3. says

    I am SO excited about this recipe!! Thank you!! We LOVE Gyros, to the degree of obsession, but of course would rather make them at home so they’ll be healthier… but we’ve never found a recipe we’ve truly liked yet!! Now I finally have a GORGEOUS recipe to fix! Immediately! THANK YOU!! :-)

  4. says

    I used to pronounce them “Ji-Roes”, until I asked for a ji-roe at a Greek festival and received many strange looks, hehe. I love gyros, but I’ve never attempted to make them myself. It never even occurred to me to try making them with chicken – how clever! The tzatziki sauce is one of my favorite parts: the perfect cool and creamy accompaniment :) I like how you gave options to cut sodium and carbs, too. Great recipe!

    Have a wonderful week, Nicole!

  5. says

    I say yeero. There is this place though near my called Grecian Gyro and it would sound a lot better if it was pronounced Grecian Gy-ro.

  6. says

    I LOVE gyros. Yours look and sound absolutely amazing. And I love tzatziki. I haven’t made it in ages, but it really goes with everything… The perfect summer sauce! :)

    Have a great week!

  7. says

    Glad to hear that I’m not the only one who has trouble figuring out the right pronunciation for gyro. I always feel stupid ordering at a restaurant because I say it 38379 different ways so the waiter knows what I’m talking about! Haha!

  8. says

    After I traveled in Greece for a month and found an amazingly delicious (yet terrible) gyro stand which we ate at every chance we got, gyros (year-o) have become the most requested meal from my family for me to make. Love them!

    And tzatziki sauce – my favorite!

    Yours look absolutely delicious! Served up with a Greek salad (just cucumbers, tomatoes, olives, a little feta and a drizzle of olive oil) you’ve got my favorite meal.

  9. says

    I LOVE gyros. Theyve always been a rare treat because I really dont think theres any place around where I can get them. Oh, and I am in love with you for posting a tzatziki sauce recipe. I’ve never been able to make it quite right, so I’ll have to try this one.

  10. says

    Hilarious…I have often wondered how to pronouce gyro properly, because so many people say it so many different ways. For me, I say ‘year-oh”. Good luck with the workouts Nicole, hope you have a great week.

  11. Becca says

    I say “yeer-o” as well!

    If only the kind you get at a Coney Island, the real kind with lamb, could be even slightly healthy for you. Not a bad hangover breakfast tho!

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