Chicken Gyro With Tzatziki

I love the Farmers' Market! I completely appreciate being able to go once a week and shop from local growers. I know the produce I am getting is the freshest around. You really can't beat it!

But there's also another reason I love the Farmers' Market. You see, It's not just about the fresh produce for me. No...No...I have a SERIOUS affection for the food vendors. You know, the ones with the carts and kiosks? The ones with all the delectable meats, cheeses, homemade sauces, and breads? OH YES! For a foodie like me, it's HEAVEN on a city block!

I try to stop by all their stands each week and have a little sample of their latest creations. It's all so good! But the one I love the most is A lovely woman from Greece, known as The Gyro Lady. I am completely in love with the thin, juicy, strips, of lamb and beef. Served on a bed of sauteed onion with a little bit of salad. And then topped off with creamy Tzatziki dressing and a dash of spicy Harissa. All wrapped up in warm pita bread. A sandwich of sorts, called a Gyro. If you've never had one ,I feel sorry for you, you really have got to go out and get one!

Taking a few of The Gyro Lady's cues, I recently made my own version of her sandwich at home. Of course, I didn't have any meat cooking on a spit. But I did do my best to re-create the flavors and the overall essence of this dish. I am pretty pleased with how it turned out and I think you will be too! Enjoy!




Ingredients:
4-6 boneless, skinless, chicken breasts
4 garlic cloves, minced
1/2 tsp oregano
1/2 tsp rosemary
1/2 tsp thyme
1 tsp kosher salt
freshly cracked black pepper (plenty)
1/4 cup extra virgin olive oil
2 lemons, (1 juiced, 1 sliced)
1 large, sweet, onion, thinly sliced
tomato
lettuce
pita bread

Directions:
Pound chicken breasts between 2 sheets of wax paper, to about 1 inch thick. Set in shallow baking dish.
In a small bowl, whisk together your garlic cloves and next 7 ingredients. (From garlic to lemon juice) Pour marinade over the chicken and turn to coat. Lay slices of lemon on and around chicken. Cover and let marinade in the refrigerator for at least 8 hours. (I did mine over night.)

Remove chicken from dish and discard marinade. Cook in a skillet over med/high heat for 4-5 minutes per side. Or until no longer pink and juices run clear. Remove chicken from skillet and set on platter to rest. While chicken is resting, place sliced onions in same skillet and saute them in the leftover chicken sauce and bits. *You may need to add a very small amount of olive oil or butter.

Thinly slice your chicken and serve on warm pita bread. Garnish with caramelized onions, lettuce, and tomato. It's even better when served with a few spoonfuls of Tzatziki. *See photo and recipe below.

Ingredients:
1 Tbs olive oil
1 Tbs vinegar
1/2 tsp salt
1/4 tsp white pepper
1 cup plain greek yogurt
1 cup sour cream
2 Tbs freshly chopped dill
2 garlic cloves, minced
2 cucumbers, peeled, seeded, chopped

Directions:
In a medium bowl, whisk together your olive oil and next 6 ingredients. Set aside. Add cucumber and garlic to blender and pulse a few times just until pureed. And to yogurt mixture, stirring well. Let sit in fridge for at least an hour so the flavors have time to meld before serving.

Chicken Gyro With Tzatziki will be participating in the fantastic LINK PARTIES