Everyday Gyros

By Angela Denstad Stigeler

Whether teaching kids to ride a bike or how to put on a necktie, dads perform all sorts of little heroics. It’s time to say thanks as we celebrate Father’s Day this weekend. If being the grill master is another of those little things Dad does to save the day, try serving up some new grill flavors in the form of these tasty chicken wraps. A gyros (pronounced ‘yee-roh’) is Greek-inspired street food, with tender, seasoned meat and a cool savory yogurt sauce wrapped up in pita bread. Get these all ready for the grill, along with all the fixings, and treat Dad to an outdoor feast. They’re a great combination of flavors, and always better outdoors, hot off the grill, like all of summer’s best finger food. So sit down with Dad and a plate of gyros this weekend. What better way to tell Dad he’s your hero—on his special day, and every day.

 

Herbed Chicken Gyros

 

Marinade

4 cloves garlic, smashed

juice of one lemon

3 teaspoons red wine vinegar

3 tablespoons extra virgin olive oil

3 tablespoons plain Greek yogurt

1 tablespoon fresh dill, chopped, or ½ teaspoon dried

1 teaspoon dried oregano

salt and pepper

1 ½ pounds boneless chicken, cut into thick strips

Tzatziki Sauce

2 cups plain Greek yogurt

2 cups finely diced peeled and seeded cucumber

1 clove garlic, minced

1 tablespoon red wine vinegar

1 tablespoon fresh dill, chopped

1 tablespoon fresh oregano, chopped, or 1 teaspoon dried

2-3 tablespoons fresh lemon juice

6-8 rounds of pita bread

for serving: kalamata olives, pepperoncini, cherry tomatoes, crumbled feta cheese (optional)

 

Prepare the marinade by combining the garlic, lemon juice, vinegar, olive oil, yogurt, oregano, dill, salt and pepper. Whisk to combine. Add the chicken and turn to coat. Cover and let marinate at least one hour or overnight.

Prepare the sauce by mixing together the yogurt, cucumber, garlic, vinegar, dill, oregano and lemon juice. Season with salt and pepper to taste and drizzle with olive oil. Refrigerate at least 30 minutes to let the flavors meld.

Skewer and grill the chicken, or cook under a broiler until cooked through, 5-7 minutes. Place the chicken on top of the pita rounds, spoon the sauce over and top with olives, pepperoncini, tomatoes and feta as desired. Wrap the pita around the fillings and serve warm.

 

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