Thursday, February 4, 2010

Chicken Gyros with Cucumber Dill Sauce

This is one of the best chicken recipes I've made in a long time... so easy and flavorful!  This is a great recipe for extending a little meat for a lot of people.  I used 4 boneless chicken breasts, to feed 5 of us for dinner.  My youngest didn't want to eat the chicken (he's quite picky and not feeling well), but the rest of us each had two Gyros, and we still have enough left over for two small lunches.  My oldest son actually requested these leftovers for lunch today.   I marinated the chicken for about two hours, then cooked it in batches in a non-stick skillet.  At dinner time, all I had to do was re-heat the meat in the microwave and serve!  Easy, delicious and healthy!    Don't forget to check back tomorrow to get the recipe for homemade pita bread.

Lisa's Chicken Gyros with Cucumber Dill Sauce
Serves 4-6

For the chicken/marinade:

4 boneless, skinless, chicken breasts, cut in thin strips
1/4 cup fresh lemon juice (1 lemon)
6 tablespoons olive oil
3-4 cloves fresh garlic, minced
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 1/2 tsp. dried oregano
Fresh Pita Bread
red onion and tomato (optional)
Cucumber Dill Sauce- see recipe below


Place chicken pieces in ziploc bag with next 6 ingredients.  Mix well and marinate in refrigerator for at least 1 hour.   Working in batches, saute chicken in a non-stick skillet over high heat.  You will not need to add any oil to the pan because the chicken is already coated with oil from the marinade.  Cook chicken until no pink remains.  Serve with pita bread, sliced red onion, tomato and cucumber sauce, if desired.  Enjoy!!

Cucumber Dill Sauce:

1 medium cucumber, seeded, and shredded (squeeze out excess water)
1 cup sour cream
juice of half a lemon
1/2 tsp salt
1 tsp. dill weed
pinch of sugar

Mix all ingredients and refrigerate for at least 1 hour.  Serve with Chicken Gyros.

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