Chicken Gyros With Cucumber Salsa and Tsatsiki |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
2 kirby cucumbers, divided |
1 1/2 cups greek yogurt (3/4 pounds) |
1 teaspoon fresh lemon juice, divided |
5 garlic cloves, minced, divided |
1 pint grape tomatoes, quartered |
1 small red onion, halved and thinly sliced |
feta (optional, to taste) |
1/3 cup chopped flat leaf parsley |
1/4 cup chopped mint |
1/4 cup extra-virgin olive oil |
1 teaspoon dried oregano |
1 teaspoon dried rosemary, crumbled |
1 (12 ounce) package naan bread (four 8-inch pieces) |
pocketless pita bread round |
1/2 roast chicken, skin discarded, meat shredded (about 2 1/4 cups) |
1/2 head iceberg lettuce, thinly sliced |
Directions:
1. Preheat broiler.
2. Peel and grate 1 cucumber, then squeeze it to remove excess water. Stir in yogurt, 1/2 teaspoon lemon juice, one third of garlic, and 1/4 teaspoon each of salt and pepper to make tsatsiki.
3. Cut remaining cucumber into 1/4-inch pieces and stir together with tomatoes, feta (if using), onion, parsley, mint, remaining 1/2 teaspoon lemon juice, and 1/4 teaspoon each of salt and pepper to make salsa.
4. Gently simmer oil, oregano, rosemary, remaining garlic, 1/4 teaspoon salt, and 1/8 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.
5. 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.
6. 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.
7. Cooks' note: Tsatsiki can be made 1 day ahead and chilled.
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