Wow! its been a while since I’ve posted a new recipe! I’m so sorry but I have to admit life has been a little busy here in Utah! First there was the craziness of Sundance (it was a blast and I saw some amazing films!) Then my husband and I bought a house! Wouldn’t you know that the perfect place would come on the market at our busiest time of year! but is there really ever a good time to move? It really is a huge pain in the ass. Packing and boxing everything up and having no idea where anything is, it’s so frustrating!! I was without a kitchen for almost a week. But then I was greeted with a beautiful kitchen! My favorite part of it all… It has a gas stove!! I grew up cooking on a gas stove and I’ve been spoiled with how awesome it is, so I was beyond excited about that aspect. Here is a picture of my family enjoying our first meal in the new house, it was a really wonderful night. So after all that moving I’ve been a little tired and not really feeling like I want to cook. I’ve been looking for some easy recipes that are done in under 30minutes so I can get back to unpacking and setting up the new house. Back to my favorite staple, the rotisserie chicken… but seriously, is there anything better than rotisserie chicken? the meat is so tender and delicious plus it is SO easy. Adding rotisserie chicken to these chicken gyros make them irresistible, espically when you top it all off with some home made tzatziki and cucumber salsa. So if you’re ready to get your Greek on… here we go! Enjoy.
Chicken Gyros with Tzatziki and Cucumber Salsa (Serves 4)
- 1 Cucumber, peeled and diced
- 1 teaspoon lemon juice
- 2 garlic cloves, minced
- 1 pint grape tomatoes, quartered
- 1/2 small red onion, diced
- 1/3 cup flat leaf parsley, chopped
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary crumbled
- 1 rotisserie chicken, meat removed and shredded
- 1 bag (4 or more) of pocketless pita rounds or naan
- Make the Tzatziki dip and chill for 1-2 hours (directions and ingredients below. this can be made up to 24 hours in advance) You don’t have to chill the dip for 2 hours but I think the flavors are better when it sits for longer
- Preheat oven to 300 degrees
- Combine the diced cucumber, onion, tomatoes, parsley, 1 teaspoon of lemon juice and 1/2 teaspoon of salt and pepper in a medium bowl and toss to combine. set aside.
- In a medium skillet, combine olive oil, garlic, rosemary and oregano until garlic becomes fragrant about 1-2 minutes. Meanwhile place the pita pockets in the oven to head. Add shredded chicken to the pan and toss to coat with garlic oil for about 30 seconds. Remove from heat.
- Place the cooked chicken, tzatziki and cucumber salsa on a warm pita pocket, serve immediately. Enjoy!
- 3 Tablespoons Olive Oil
- 1 Tablespoon white wine or champagne vinegar
- 2 gloves garlic, minced or pressed using a garlic press
- 1/2 lemon, juiced
- 1/2 teaspoon salt (more to taste)
- 4-5 turns of fresh pepper
- 1 cup Greek yogurt
- 1 cup sour cream
- 2 cucumbers, peeled, seeded and diced (smaller is better)
- 1 1/2 teaspoons chopped fresh dill (I use freeze dried sometimes too)
- In a small bowl, combine olive oil, vinegar, lemon juice, garlic, salt and pepper. Mix to combine, set aside.
- Peel cucumbers and slice them lengthwise. Using a spoon, scoop the seeds from the flesh and discard them. Diced the cucumber into small bite size cubes.
- In another medium bowl, use a whisk to blend yogurt with sour cream.
- Add the olive oil mixture to the yogurt mixture and stir until none of the oil remains.
- Fold in cucumber and dill until fully incorporated. Chill for 1-2 hours before serving.