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2000s Recipes + Menus

Chicken Gyros with Cucumber Salsa and Tsatsiki

  • 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.