I feel like I have been on a culinary world trip lately, with my recent foray into sushi-making, tzatziki dip (Is it Greek or Middle Eastern? Ah, delicious either way), my love of Mexican cuisine, and the recent garden0fresh pasta.
Continuing in that vein, and with that huge batch of tzatziki dip on hand, I decided to whip up some chicken gyros for dinner the other night. This is a really easy dish that can be made with an entire roast chicken, or just a couple of chicken breasts if there are only two mouths to feed.
Chicken Gyros with Cucumber Salsa
Adapted from Epicurious
For the chicken:
2 boneless skinless chicken breasts
1 tablespoon olive oil
3 cloves garlic, diced
1-2 tablespoons fresh oregano, roughly chopped
3 sage leaves, roughly chopped
1 tablespoon fresh rosemary
salt and pepper to taste (about 1/4 teaspoon of each)
6 pita pockets
For the cucumber salsa:
Juice of 1 small lemon
1 tablespoon flat leaf parsley, roughly chopped
salt and pepper to taste
Dice the cucumbers and tomatos and combine in a medium bowl. Add chopped parsley, lemon juice, salt and pepper. Stir to combine. Refrigerate until ready to serve with gyros.
Roast or boil the chicken (in broth) until done. Shred into bite-sized pieces and set aside.
Heat oil in a medium saucepan. Add oregano, rosemary, sage leaves, garlic, salt and pepper. Stir constantly, until the garlic is golden and fragrant. Toss shredded chicken with the herbed oil.
Fill pita pockets with herbed chicken and top with tzatziki dip and cucumber salsa.