Chicken Gyros with Tzatziki and Naan

This is one of my favorite recipes for left over roasted chicken. The meat is flavored with a garlic, rosemary, and oregano seasoned oil that is complimented beautifully by the coolness of the cucumber and yogurt tzatziki. The minty tomato and cucumber salad add freshness and typical Greek flavor. I prefer naan to pita for the flatbread.

Yield: 4

Chicken Gyros with Tzatziki and Naan

prep time: 20 minscook time: 10 minstotal time: 30 mins

This is one of my favorite recipes for left over roasted chicken. The meat is flavored with a garlic, rosemary, and oregano seasoned oil that is complimented beautifully by coolness of the cucumber and yogurt tzatziki The minty tomato and cucumber salad add freshness and a typical Greek flavor. I prefer naan to pita for the flatbread.

ingredients:

Tzatziki
  • 1 large cucumber (or 2 small)
  • 1 1/2 cups plain Greek yogurt 
  • 1 1/2  teaspoons minced garlic
  • 1 teaspoon fresh lemon juice
  • kosher salt and freshly ground black pepper to taste
Salad
  • 2 cups grape tomatoes, cut in quarters
  • 1/2 red onion, chopped
  • 1/3 cup chopped Italian parsley
  • 1/3 cup chopped fresh mint
  • 1 1/2 teaspoons fresh lemon juice
  • kosher salt and freshly ground black pepper to taste
Seasoned Oil
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • kosher salt and freshly ground black pepper to taste
To Assemble
  • 2 cups shredded roasted chicken meat
  • 4 pieces of naan or pita bread

instructions:

Tzatziki
  1. Cut the cucumber in half.  Grate one half of the cucumber into a bowl lined with paper towels.  Squeeze out excess liquid using the paper towels and discard.  Stir together with yogurt, garlic, and lemon juice.  Season with salt and pepper.  Cover and refrigerate.
Salad
  1. Peel remaining cucumber and cut into 1/2-inch pieces.  Toss with tomatoes, onion, herbs, and lemon juice.  Salt and pepper to taste.   Cover and refrigerate. 
Seasoned Oil
  1. Heat olive oil over medium high heat until shimmering.  Add garlic, rosemary, and oregano.  Stir until the garlic begins to brown.  Season with salt and pepper and remove from heat. 
To Assemble
  1. Preheat broiler.  
  2. Toss 3 to 4 tablespoons of the oil with the chicken.  Place naan on a cookie sheet and spoon the remainder of oil and herbs and garlic on top of the naan; spreading around the bread.  Brown under the broiler for 2 to 3 minutes until the bread is sizzling.  
  3. Spread each piece of naan with tzatziki and top with chicken and salad.  
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