Chicken Gyros
Smitten Kitchen
Tzatziki Sauce
- 1 cucumber
- 1 c plain Greek yogurt
- juice of 1/2 a lemon
- 1 small garlic clove, minced
- 1 tbsp chopped fresh dill
- 1 tsp white vinegar
- 1/2 tsp salt
- finely ground black pepper
Chicken
- 2 boneless, skinless chicken breasts
- dried oregano
- salt
- garlic powder
- 1/2 lemon
Toppings
- 1 tomato, chopped
- thinly sliced red onion
- 1/2 head iceberg lettuce, chopped
For tzatziki sauce: cut cucumber in half lengthwise. Scoop out seeds. Coarsely grate cucumber into paper towel lined colander. Let sit while you finish the sauce. In a small bowl, mix together remaining ingredients. Squeeze as much liquid as you can out of the cucumber and add to the sauce. Taste. Adjust dill and lemon juice if necessary.
For chicken: pound out chicken breasts until they're an even thickness. Heat a mix of olive oil and vegetable oil in a skillet. Add chicken. Season the face up side with oregano, garlic powder and salt. Cook thoroughly. Remove to cutting board. Squeeze lemon juice over chicken.
For toppings: while chicken rests, cut up the vegetables and fry the naan (see recipe in bread section). Slice chicken into thin strips last.
Serve chicken, vegetables and tzatziki on warm naan.