I filed it away, though, thinking I would maybe try lamb again. Instead, I came across this recipe for Chicken Gyros and knew it would be a winner. This also came together pretty quickly, so that meets my weeknight meal requirement!
Greek Chicken Gyros adapted from The Way the Cookie Crumbles
- 1/4 cup lemon juice
- 2 T olive oil
- 2-3 cloves garlic, minced
- 1 T red wine vinegar
- 1 t sugar
- 2 T fat free plain Greek yogurt
- salt & pepper
- 1 1/2 lbs chicken tenderloins
Heat the grill to a medium heat and cook the chicken until well browned, tossing the leftover marinade. Remove from the grill and cover with foil, set aside.
- 1/2 cucumber, unpeeled & shredded
- 1/2 t kosher salt
- 7oz fat free plain Greek yogurt
- 1 T lemon juice
- 1/2 t white wine vinegar
- 1 clove garlic, minced
For the topping, thinly slice 1/2 of an onion (yellow or red). Toss with the 2 tablespoons of marinade and set aside to marinate for 10-15 minutes before serving. For additional toppings, slice the remaining half of the cucumber, quarter 1 cup grape tomatoes, and crumble Feta cheese. Serve the chicken, tzatziki & toppings with warm pita bread.