recipe recap : chicken gyros

this week i made chicken gyros for the first time. it was a delicious, easy recipe that gave us a ton of leftovers. on the side we also grilled up some corn on the cob. it was the first time i've grilled corn, typically we just shuck it and throw it in some boiling water. grilling the corn gave it so much flavor and i loved the smokiness. can't wait to do it again like this.

chicken gyros
ingredients:
for the tzatziki sauce:
16 oz. plain yogurt
1 regular cucumber, peeled, seeded and diced
2-3 cloves garlic, finely minced
1 tsp. white wine vinegar
salt and pepper
squeeze of fresh lemon juice
extra virgin olive oil

for the chicken:
4 cloves garlic, smashed
juice of 1 lemon
2 tsp. red wine vinegar
2 tbsp. extra virgin olive oil
2 heaping tbsp. plain yogurt
1 tbsp. dried oregano
salt and pepper
1 1/4 lbs. boneless skinless chicken, cut into small pieces

also needed:
pita bread (i found the selection at trader joe's, better than hy-vee)
fresh tomatoes, diced
red onion, thinly sliced

directions:
mix together yogurt, diced cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. drizzle lightly with olive oil. refrigerate for at least 30 minutes before serving to allow the flavors to meld.

to prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. whisk together until mixed well. add the chicken pieces to the bowl and mix well to coat. cover and refrigerate for about 1 hour.

cook the chicken in skillet until completely cooked through.

warm pitas (i drizzled them with olive oil and threw them on the grill with the corn we were having.) top with chicken, tzatziki sauce, diced tomatoes and sliced onions.

source: adapted from Annie's Eats