Chicken Gyros

A few weeks ago I started my menu plan like I always do.  Asking Jason for his opinion.  95% of the time this gets me the same results.  Spaghetti, something on a sandwich.  Or in a pita bread.  Every.Single.Week.  This particular week, though, I was shocked to hear him say "gyros."  To which I had to (unfortunately) reply A) I don't like lamb and B) we have a freezer full of beef.  So, no.

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
Chicken:

• 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

Whisk together the lemon juice, oil, garlic, vinegar, sugar, salt & pepper.  Reserve 2 tablespoons, and stir in the yogurt.  Toss the chicken into the mixture, cover and refrigerate for 15 minutes.

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.

Tzatziki:

• 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
• pepper

Place the shredded cucumber into a strainer set over a bowl.  Sprinkle with salt and set aside for 15 to 20 minutes to drain.  Place the cucumber into a towel and squeeze dry.  In a medium bowl, combine the cucumber & remaining ingredients.

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.