2000s Recipes + Menus
Chicken Gyros with Cucumber Salsa and Tsatsiki
Serves4
- Active time:40 min
- Start to finish:40 min
March 2009
It’s March, which feels like the longest month, and for many of us, it’s still cold and dreary outside. Time to start fantasizing about sitting at a café table somewhere hot and dazzlingly sunny—a Greek island would do nicely. These hearty sandwiches will take you there.
- 2 Kirby cucumbers, divided
- 1 1/2 cups cups Greek yogurt (3/4 lb)
- 1 teaspoon fresh lemon juice, divided
- 5 garlic cloves, minced, divided
- 1 pint grape tomatoes, quartered
- 1 small red onion, halved and thinly sliced
- 1/3 cup chopped flat-leaf parsley
- 1/4 cup chopped mint
- 1/4 cup extra-virgin olive oil
- 1 rounded teaspoon dried oregano
- 1 rounded teaspoon dried rosemary, crumbled
- 1 (12-oz) package naan bread (four 8-inch pieces) or 4 (8-inch) pocketless pita rounds
- 1/2 roast chicken, skin discarded, meat shredded (about 2 1/4 cups), and carcass reserved for stock
- 1/2 head iceberg lettuce, thinly sliced
-
Preheat broiler.
-
Peel and grate 1 cucumber, then squeeze it with your hands to remove excess water. Stir together with yogurt, 1/2 tsp lemon juice, one third of garlic, and 1/4 tsp each of salt and pepper to make tsatsiki.
-
Cut remaining cucumber into 1/4-inch pieces and stir together with tomatoes, onion, parsley, mint, remaining 1/2 tsp lemon juice, and 1/4 tsp each of salt and pepper to make salsa.
-
Gently simmer oil, oregano, rosemary, remaining garlic, 1/4 tsp salt, and 1/8 tsp pepper in a small heavy saucepan, stirring constantly, until garlic is fragrant but not browned, 1 to 2 minutes. Toss chicken with 3 Tbsp garlic oil and brush one side of bread with remainder.
-
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.
-
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.
Cooks' Note: Tsatsiki can be made 1 day ahead and chilled.
- Keywords
- kay chun,
- poultry,
- garlic,
- mediterranean,
- sandwiches
Magazine
Birds in Hand
Roast chicken is the utility infielder of practically everyone’s culinary repertoire. Popping two of them in the oven at the same time gives you dinner for four and provender
for three more great meals.
Pinterest
