MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Trojan Chicken Gyro
Categories: Poultry, Breads, Dairy, Herbs, Citrus
Yield: 4 Servings

1 1/2 lb Chicken tenders
Extra virgin olive oil for
- the pan

MMMMM-------------------CHICKEN GYRO MARINADE------------------------
1 c Greek yogurt
Juice of 1 large lemon
2 tb Extra virgin olive oil
2 tb Red wine vinegar
3 cl Garlic; minced
Salt & black pepper;
- generous pinches
1 tb Oregano
1 ts Sweet paprika
1 ts Ground cumin
1 ts Ground coriander
pn Cayenne pepper

MMMMM-----------------------TZTAZIKI SAUCE----------------------------
3/4 English cucumber; partially
- peeled (striped), sliced
1 ts Kosher salt; divided
5 cl Garlic; peeled, finely
- grated or minced
1 ts White vinegar
1 tb Extra Virgin Olive Oil
2 c Greek yogurt
1/4 ts Ground white pepper

MMMMM------------------------TO ASSEMBLE-----------------------------
Pita bread
1 lg Tomato; sliced
1 Cucumber; sliced
1 Bell pepper; cored, sliced
1 sm Red onion; sliced in half
- moons
Pitted kalamata olives

Marinate chicken and prepare gyro fixings. In a larger
mixing bowl, combine the marinade ingredients, mix well.
Add the chicken tenders and mix to make sure chicken is
well coated with the marinade. Cover and refrigerate for
30 minutes (or refrigerate overnight.)

MEANWHILE, MAKE TZTAZIKI SAUCE: Prep the cucumber. In a
food processor, grate the cucumbers. Toss with 1/2 tsp
kosher salt. Transfer to a fine mesh strainer over a
deep bowl to drain. Spoon the grated cucumber into a
cheese cloth or a double thickness napkin and squeeze
dry. Set aside briefly.

In one large mixing bowl, place the garlic with
remaining 1/2 tsp salt, white vinegar, and extra virgin
olive oil. Mix to combine.

Add the grated cucumber to the large bowl with the
garlic mixture. Stir in the yogurt and white pepper.
Combine thoroughly. Cover tightly and refrigerate for a
couple of hours.

When ready to serve, stir the tzatziki sauce to refresh
and transfer to serving bowl, drizzle with more extra
virgin olive oil, if you like.

COOK CHICKEN. Heat 1 tbsp extra virgin olive oil in a
non-stick skillet over medium-high until shimmering but
not smoking. Add chicken tenders to the pan (make sure
to shake off any excess marinade before adding chicken
to the pan.) Cook on one side undisturbed for 5 minutes
until browned. Using a pair of tongs, turn chicken over
and cook on other side for another 5 minutes or until
chicken is done. (See notes for outdoor grilling)

ASSEMBLE THE CHICKEN GYROS. Warm up some pita. Spread
Tztaziki sauce on top, then add chicken (about 2 to 3
tenders) and top with tomato, cucumber, green pepper,
red onion and olives as you like. Wrap the pita up and
enjoy!

Author: Suzy Karadsheh

RECIPE FROM: https://www.themediterraneandish.com

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