Ãå±±½ûµØ

Feb 3, 2016 By Shereen Pavlides for The 2 min read

1 / 2

Shereen Pavlides prepares Grilled Chicken Gyros.

Jared Finkel/Calkins Media

2 / 2

Shereen Pavlides prepares Grilled Chicken Gyros.

Jared Finkel/Calkins Media

[expand]

close

For this week’s Cook This, chef Shereen Pavlides makes Grilled Chicken Gyros.

GRILLED CHICKEN GYROS

serves: 4

4 white pitas (pocketless preferred)

for the tzatziki (A Greek, garlicky yogurt with cucumbers):

1 (7 ounce) container 2 percent low-fat Greek yogurt

1/4 of an English cucumber — peeled, seeded, grated (1/3 cup)

2 tablespoons chopped dill plus extra for garnish

zest and juice (1 tablespoon) of 1/2 a lemon

1 garlic clove – finely minced

1/8 teaspoon cayenne

kosher salt / fresh finely ground black pepper

1 1/4 pound boneless skinless chicken breasts (organic preferred)

1 tablespoon canola oil

1 large ripe tomato — diced (about 1 cup)

1/2 of a small red onion – thinly sliced

Heat oven to 350 degrees F.

Stack and wrap pita in aluminum foil and place into the oven, to warm through, about 15 minutes.

For the tzatziki:

Stir yogurt, grated cucumber, dill, lemon zest and juice, garlic, cayenne, 1/4 teaspoon salt and one turn on the pepper mill in a medium bowl, until well combined. Set aside. (Can make up to one day ahead. Keep refrigerated. Bring to room temperature before serving.)

Heat grill or grill pan over medium-high heat.

Pound chicken breasts to even thickness, using the flat side of a meat mallet. Season chicken with 1 1/4 teaspoons salt and 4 full turns on the pepper mill on both sides, then drizzle with oil. When the grill is fully heated, grill chicken until cooked though and juicy, 4-5 minutes on each side. Remove chicken to a cutting board to rest, five minutes. Thinly slice the chicken.

Meanwhile: Add tomatoes into a small bowl. Season with 1/2 teaspoon salt and one turn on the pepper mill. Toss to combine.

To assemble: Divide and fill chicken down the center of the pita. Slather a generous amount of tzatziki over the chicken. Top with desired amount of tomatoes and onions. Garnish with dill. Fold over in half and wrap in foil or serve immediately.

Note: Keep pita warm in foil until ready to fill or it can dry out quickly and crack. Can also assemble chicken gyros and wrap in foil to keep warm before serving. Serve within 15 minutes.