Chicken Gyro N Tzatziki Sauce Food

EASY CHICKEN GYROS WITH TZATZIKI SAUCE

Steps:

• Combine the lemon juice, yogurt, and sea salt in a large bowl and add the chicken tenders, tossing to coat well. Cover with plastic wrap and refrigerate for 30 minutes or overnight.
• Heat a large non-stick skillet over medium-high heat and add 1 tablespoon of olive oil. Add half of the chicken tenders to the pan, shaking off the excess yogurt mixture before adding to the pan. Cook the chicken tenders for about 5 minutes, undisturbed, until browned, then flip and cook for another few minutes or until the chicken is cooked through. Transfer to a platter, add the additional tablespoon of olive oil and cook the remaining chicken tenders.*
• Prepare the tzatziki sauce by grating the cucumber. Gather the cucumber together and place in a paper towel and press the water out of the shredded cucumber and place in a medium size bowl. Add the yogurt, garlic, red wine vinegar, fresh dill, kosher salt and freshly ground black pepper and mix well. Cover and refrigerate for 30 minutes or up to 3 days.
• Warm the pita bread in a toaster oven or in the microwave for 30 seconds.
• Spread some of the tzatzhiki sauce onto the warm pita bread with tomatoes, sliced red onion and 2 or 3 slices of chicken tenders. Fold the pitas and wrap in parchment paper or serve immediately.

TRADITIONAL GREEK CHICKEN GYRO WITH TZATZIKI SAUCE

Steps:

• In a small bowl combine Greek yogurt, garlic, cumin, sugar, cucumber, and salt and pepper. Stir and refrigerate until ready to use.
• Pound chicken as thin as you can get it. Even if you have purchased the thin sliced chicken you still want to get it as thin as possible. Place chicken in a bowl and combine with vinegar, oregano, paprika, and salt and pepper. Cover and refrigerate for at least 30 minutes.
• In the mean time, peel you potato and cut into 1/4 inch strips. Place cut potato in cold water for at least 15 minutes. Blanching the potatoes before frying will ensure a crispier fry.
• In a large skillet heat vegetable oil. Personally, I regulate the temperature by instinct. I let the oil heat up and test it with a drop of water; if the water shoots back I know the oil is hot enough. If you aren't comfortable with this method you want the oil to stay around 360 degrees. When the oil is hot enough drop fries inches Depending on the thickness of your fry and your temperature control your fries will take anywhere from 10-20 minutes. You want your fries to have a deep golden brown. Keep a careful eye on them and flip if necessary.
• Heat a medium DRY skillet. No oil is necessary to sauté the chicken. Begin to sauté chicken. It should only take about 1 minute on each side depending upon how thinly you pounded it. Let chicken rest under tin foil until you are ready to assemble.
• You can either toast your pita or microwave it. I prefer to microwave it so it is more pliable (only about 20 seconds). Place 2 heaping tablespoons of the tzatziki sauce and spread over pita. Then place half of the chicken, place mostly in the center, making sure that you are able to fold in the sides. Traditionally, fries are to be placed on top of chicken WITHOUT drying off the oil; however this is entirely up to you. Place fries on top of chicken and top with tomatoes, lettuce, and red onions. Serve with extra tzatziki sauce on the side for dipping.

CHICKEN GYRO N TZATZIKI SAUCE

Steps:

• IN A SMALL BOWL COMBINE BALSAMIC VINEGARETTE, 2 TBLSP. LEMON JUICE, OREGANO N 1/2 TSP. BLK. PEPPER. PLACE SLICED CHICKEN IN PLASTIC BAG POR MARINATE OVER SEAL BAG N REFRIGERATE FOR AN HOUR. (CAN B MARINATED LONGER)
• IN A STRAINER OVER BOWL TOSS SHREDDED CUCUMBER WITH SALT N LET SIT FOR AN HOUR. SQUEEZE EXCESS LIQUID OUT N SET CUCUMBER ASIDE (DISCARD LIQUID)
• IN A MED. BOWL MIX YOGURT, SOUR CREAM, 1 TBLS. LEMON JUICE, RICE WINE VINEGAR, OLIVE OIL, GRATED GARLIC, CHOPPD DILL N OREGANO. SQUEEZE OUT ANY EXTRA LIQUID FROM CUCUMBER N ADD TO BOWL. SEASON TO TASTE WITH SALT N BLACK PEPPER. COVER BOWL N REFRIGERATE FOR ATLEAST A FEW HOURS.
• IN A LARGE PAN BROWN CHICKEN UNTIL COOKD THRU ABOUT10-15 MIN.
• NUKE PITAS OR FLATBREADS TO MAKE WARM N PLIABLE ABOUT 15 SECONDS. FILL EACH WITH CHICKEN N GARNISHES THEN TOP WITH TZATZIKI SAUCE N FETA (IF U LIKE) N.....ENJOY!