Friday, December 9, 2011

Grilled Chicken Gyro

Last week we had what may be the last of some truly beautiful weather and I decided to take the opportunity and fire up the grill for some grilled chicken gyro. It was delicious and every one loved the chicken, but the Tzatziki was just ok, which could be to the type of greek yogurt I used.
1 cup Greek yogurt
2 tablespoons finely chopped fresh mint
1 tablespoon extra-virgin olive oil
1-1/2 teaspoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup finely chopped ripe tomato
1/2 cup finely diced English cucumber

3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon dired oregano
1 garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon crushed red pepper flakes

1-1/2 pounds chicken tenders
1 small red onion, cut crosswise into 1/2 inch slices
Extra-virgin olive oil
6 flat breads or pitas

1. In a medium bowl whisk the yogurt, mint, oil, lemon juice, salt, and pepper. Add the tomato and cucumber and stir to combine.
2. In a large bowl whisk the marinade ingredients. Add the chicken to the bowl and toss to coat evenly. Marinate at room temperature.
3. Prepare the grill for direct cooking over medium heat (350º-450ºF)
4. Lightly brush the onion slices on both sides with oil. Remove the chicken from the bowl, letting the herbs cling to the chickn. Discard the marinade. Brush the cooking grates clean. Grill the chicken and onion slices over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and the juices run clear, and the onion is tender, 6 to 8 minutes, turning once. Remove from grill.
5. Warm the pitas on the grill over direct medium heat until lightly charred, about 2 minutes, turning once or twice.
6. Layer some chicken, sauce, and onion inside the flat breads and serve warm or at room temperature.


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