Greek Chicken Gyros with Tzaziki

The marinade for the chicken is so sensational that I use it even when I'm not making Gyros! This is fantastic for entertaining because you can just lay it all out for guests to help themselves. The smell when the chicken is cooking is incredible - you can really smell the oregano

2 lb / 1 kg boneless skinless chicken thigh fillets
3 large garlic cloves , minced (~ 3 tsp)
1 tbsp white wine vinegar (or red wine or apple cider vinegar)
3 tbsp lemon juice
1 tbsp extra virgin olive oil
3 tbsp Greek yoghurt
1 1/2 tbsp dried oregano
1 tsp salt
Black pepper
2 cucumbers (to make about 1/2 - 3/4 cup grated cucumber after squeezing out juice)
1 1/4 cups plain Greek yoghurt
1 tbsp lemon juice
1 tbsp extra virgin olive oil (or more if you want richer)
1/2 garlic clove , minced
1/2 tsp salt
Black pepper
3 tomatoes , desseeded and diced
3 cucumbers , diced
1/2 red spanish onion , peeled and finely chopped
1/4 cup fresh parsley leaves
Salt and pepper
4 to 6 pita breads or flat breads

Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.

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