3 TBS TSTE® Organic Extra Virgin Olive Oil, divided
2 TBS TSTE® Greek Seasoning
½ TBS TSTE® Himalayan Fine Mineral Salt
½ tsp TSTE® Dill Weed
½ TBS TSTE® Vik's Garlic Fix! Spice Blend
From the Grocer
¼ cup lemon juice, divided
2 tsp red wine vinegar
2¼ cup Greek yogurt (plain), divided
1½ lbs (thinly cut) chicken breasts
2 medium cucumbers, minced
1 TBS white wine vinegar
Flat bread/pocketless pita bread
Lettuce, chopped (optional)
Tomatoes, diced (optional)
Feta cheese (optional)
MAKE marinade. Mix 2 TBS lemon juice, red wine vinegar, 1/4 cup Greek yogurt, 2 TBS TSTE® Organic Extra Virgin Olive Oil, and TSTE® Greek Seasoning in a small bowl.
ADD chicken breasts to a gallon-sized zip-top bag. Pound them until they are of uniform thickness-this will also tenderize them and allow them to cook faster.
POUR the marinade into the bag with chicken and make sure it is evenly distributed. Marinate in the refridgerator for 1-3 hrs.
GRILL marinated chicken over medium heat until fully cooked, or bake at 350°F for 25 mins (or until internal temperature reads 165F). Slice when cool.
WHILE chicken is cooking, make the tzatziki sauce. Mix cucumbers and TSTE® Himalayan Fine Mineral Salt in a small bowl and allow to sit for 20 mins. Meanwhile in a medium bowl, mix remaining Greek yogurt, white wine vinegar, remaining (2 TBS) lemon juice, remaining TSTE® Organic Extra Virgin Olive Oil, TSTE® Dill Weed, and TSTE® Vik's Garlic Fix! Spice Blend. Drain water from the cucumbers and add to the Greek yogurt mixture. Mix.
ASSEMBLE the gyros as follows: pita bread, chicken, lettuce, tomatoes, feta cheese, and topped with tzatziki.
Yield: 4-5 servings
Total Time: 1 hr
Prep: 35 mins
Cook: 25 mins