Garlic & Lemon Chicken Gyros

Last, but definitely not least is the Lemon, Garlic Chicken Gyros. Don’t worry if you can’t say this one, I couldn’t either for like the last 5 months.

(Photo on Right: Courtesy of http://cristinecooks.blogspot.com/)

For those of you who may not even know what Gyros are, check out this link. We made these last week, and they were delicious. We also did homemade Tzatziki sauce. This is another great, healthy, yet yummy option that kids and adults will love. I have made this recipe before and would definitely recommend grilling the chicken; however, I chose to cook on a stove top skillet because we are currently out of skewers. Here is the “actual” recipe I have used both times, found on Pinterest. It has both of the recipes there, but I’ll post them here as well, for your convenience.

First come the Garlic Lemon Chicken Kabobs

Ingredients:

3 tbsp. extra-virgin olive oil
Zest of 1 lemon
3 cloves garlic, minced or pressed
1 tbsp. minced fresh parsley
1 tsp. kosher salt
½ tsp. ground black pepper
1 lb. boneless, skinless chicken breasts, cut into ¾-inch pieces

Mix all ingredients and then cover chicken with seasoning mix.

One thing I’ve discovered is that you can use many more spices and seasonings, depending on your flavor preference. Just keep in mind that you will be adding a greek yogurt and cucumber sauce (Tzatziki) to the top, and you want to keep the flavors meshing well.

Homemade Tzatziki Sauce

3 cups Greek Yogurt
Juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 T kosher salt for salting cucumbers- I left out this step and it still tasted great!
1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste

Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds.

In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. ( <– I also skipped this step and just stirred it all in together from the beginning, I’m not great at following directions… Salt according to your preference.

Place in refrigerator before serving so flavors can blend. She states that a two hour resting time is essential, we let it rest for probably ten minutes (we’d just gotten home from the gym, and were hungry girls! oops) It still tasted great.

This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it. (Thanks Kalyn @Kalynskitchen for sharing this delicious recipe with us!)