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This is a really easy cook that
will bring the taste of the
Mediterranean to your table.
Lets start with the chicken
marinade. Mix the following in a
small bowl.
1
Cup White Wine Vinegar
2 1/2 Teaspoons Smoked
Paprika
1 1/4 Tsp. Ground Oregano
1/2 Tsp.
Pepper
Once all
the ingredients are in the bowl,
thoroughly mix the ingredients.
Set the bowl aside.
Next we will
prepare the chicken for the
marinade. We are using 3 lbs. of
boneless skinless chicken
breasts. Trim off any fat, skin
etc. Rinse the chicken breasts
thoroughly. I use a Jaccard 48
blade tenderizer as well as a
mallet. The Jaccard pierces the
meat and allows the marinade
better penetration. I apply it
to both sides of each breast.
Follow this with tenderizing
with a mallet. Cover t each
breast with plastic wrap and
pound the chicken until its
flattened to about 1/4" thick.
Once all the breasts are
tenderized place the chicken
into a one gallon Ziploc bag.
Pour in the marinade covering
the chicken. Zip close and shake
well. Unzip the bag and squeeze
out any air as you re-seal the
bag. Place the chicken into the
fridge to marinate 1 1/2 hours.
Turn the bag over once during
marinating.
Now let's make the Tzatziki
sauce. Peel one medium cucumber.
Slice the cucumber down the
middle. Using a small spoon
scoop out the seeds and discard
them. Slice and chop the
cucumber into small pieces.
Using a paper towel, plot up any
juice from the cucumber. Lightly
apply some Kosher salt to the
cucumber.
In a medium mixing bowl combine
the following.
3 Cups Greek Yogurt
1 Medium Cucumber - Seeded and Diced
3 Tbsp.
Juice of One Lemon
1 garlic clove, chopped
Kosher Salt for Salting Cucumbers (to taste)
1
Tbsp. Finely Chopped Fresh Dill
Fresh Ground
Black Pepper (to taste)
Using a spatula, carefully fold
the ingredients into the yogurt.
Once mixed place in the fridge
to rest an hour. This will
provide time for all the flavors
to come together nicely.
This is a good time to start
your cooker. In this cook I
cooked on the Scottsdale Santa
Maria style wood fired grill. I
cooked over Mesquite lump
charcoal. Once I had a nice bed
of hot coals I oiled my grates
and lowered them down closer to
the coals. You want a nice hot
grill. A good measure is if the
longest you can hold your hand
over the grate is about 3
seconds. This should be the
perfect cooking temp at the
grate.
Remove your chicken from the
marinade and place on the
cooking grates. No need to
rinse. You want the marinade
left on for flavor. Depending on
how hot your cooker is you
should only have to grill the
chicken for 1.5 minutes to two
minutes as the chicken is thin.
Make sure you reach at least 165
degrees. I like to take mine to
170.
Once the chicken is fully
cooked, remove it from the grill
and it's time to build the
Gyro's.
Using a sharp knife, slice the
chicken lengthwise into 1/4"
thick slices. Then cut across
into 3" long pieces. Heat your
Gyro breads up a bit so they
become softer and easy to bend.
Lay on some romaine lettuce, red
onions and Feta cheese. You will
notice I left the Feta cheese
off. That was by design. :-)
Spoon on the Tzatziki sauce and
wrap the Gyro bread up around
like a taco shell.
There you have it. Grilled
Chicken Gyro's with an authentic
Greek Tzatziki sauce.
I hope you enjoy them. Thanks
for viewing!
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