Chicken Gyros with Cucumber Salsa & Tsatsiki

Name: Chicken Gyros with Cucumber Salsa and Tsatsiki
Yield: 4
Cuisine: Fusion
Ingredients: kirby cucumbers; greek yogurt; lemon juice; garlic; cherry tomatoes; red onion; parsley leaves; mint leaves; olive oil, extra-virgin; oregano; rosemary leaves; bread; chicken; iceberg lettuce

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Yield

4 servings

Prep

18 min

Cook

8 min

Ready

35 min

Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
2	each	kirby cucumbers divided	*
¾	pound	greek yogurt about 1 1/2 cups
1	teaspoon	lemon juice fresh, divided
5	cloves	garlic minced, divided
1	pint	cherry tomatoes quartered	*
1	each	red onion small, halved and thinly sliced
⅓	cup	parsley leaves flat-leaf, chopped
¼	cup	mint leaves chopped	*
¼	cup	olive oil, extra-virgin
1	teaspoon	oregano rounded, dried
1	teaspoon	rosemary leaves rounded, dried, crumbled
12	ounces	bread four 8-inch pieces, naan, or 4 (8-inch) pocketless pita rounds
½	each	chicken roast, skin discarded, meat shredded (about 2 1/4 cups), and carcass reserved for stock	*
½	each	iceberg lettuce thinly sliced	*

Ingredients

Amount	Measure	Ingredient	Features
2	each	kirby cucumbers divided	*
340.2	g	greek yogurt about 1 1/2 cups
5	ml	lemon juice fresh, divided
5	cloves	garlic minced, divided
473	ml	cherry tomatoes quartered	*
1	each	red onion small, halved and thinly sliced
79	ml	parsley leaves flat-leaf, chopped
59	ml	mint leaves chopped	*
59	ml	olive oil, extra-virgin
5	ml	oregano rounded, dried
5	ml	rosemary leaves rounded, dried, crumbled
346.8	ml/g	bread four 8-inch pieces, naan, or 4 (8-inch) pocketless pita rounds
0.5	each	chicken roast, skin discarded, meat shredded (about 2 1/4 cups), and carcass reserved for stock	*
0.5	each	iceberg lettuce thinly sliced	*

Directions

Preheat broiler.

Peel and grate 1 cucumber, then squeeze it with your hands to remove excess water.

Stir together with yogurt, ½ teaspoon lemon juice, one third of garlic, and ¼ teaspoon each of salt and pepper to make tsatsiki.

Cut remaining cucumber into ¼ inch pieces and stir together with tomatoes, onion, parsley, mint, remaining ½ teaspoon lemon juice, and ¼ teaspoon each of salt and pepper to make salsa.

Gently simmer oil, oregano, rosemary, remaining garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper in a small heavy saucepan, stirring constantly, until garlic is fragrant but not browned, 1 to 2 minutes.

Toss chicken with 3 tablespoons garlic oil and brush one side of bread with remainder.

Heat bread, oiled side up, in a 4-sided sheet pan, covered with foil, 3 to 4 inches from broiler 3 minutes.

Uncover and broil, rotating bread for even coloring, until golden in spots, about 2 minutes.

Spread some of tsatsiki on warm bread and top with chicken and some of lettuce and salsa.

Serve remaining lettuce, salsa, and tsatsiki on the side.