Last week, I decided to make Greek food for dinner. It’s a cuisine that I grew up loving, as it was my mom’s favorite food, and I hadn’t made it for myself and Dear Husband in ages. Dill is such a refreshing herb, perfect for the spring weather we are enjoying here in middle Tennessee right now.
While the gyros* were ostensibly the focus of the meal, I feel like the tzatziki sauce is really the star of the show. I love, love, love tzatziki sauce! If you’ve never had it, it is a cool and light chilled sauce made with plain yogurt, dill, cucumber, garlic, and lemon.
(*Side note: I realize that the way I prepared the chicken is not technically a gyro, but I called the end product that anyway.)
After making the sauce and chilling it in the refrigerator, I chopped a boatload of cucumbers and tomatoes for a quick veggie and feta salad.
Biting into this delectable salad makes me remember why “cool as a cucumber” is a saying. The perfect bite will have a crisp chunk of cucumber, a flavorful slide of tomato, and a rich dab of feta.
Since I had some fresh dill left over, I tore up some sprigs to add it to the salad mix as well! I didn’t have all the ingredients I needed to make a homemade Greek dressing, so I dressed the veggies with a light toss of EVOO and red wine vinegar.
After dressing the salad, I marinated some chicken tenderloins in lemon juice, then covered them with dried dill and lemon pepper. I decided to try grilling them in my trusty cast iron skillet over low-medium heat.
After the chicken was ready, I toasted some whole wheat pita pockets and stuffed them full of chicken, spring mix, and feta.
Last but not least came an ample drizzle of tzatziki sauce!
Tell me, do you enjoy Mediterranean foods like gyros and tzatziki sauce? What is your favorite international cuisine to make at home?
Until next time,
Chicken Gyros with Tzatziki Sauce
- Boneless, skinless chicken tenderloins
- 1 lemon
- 2 (6 oz.) cups plain Greek yogurt
- 1 bunch fresh dill, chopped finely
- 4 large cucumbers
- 4 large tomatoes
- 2 tbsp. minced garlic
- 6 oz. feta cheese
- 1 tbsp. lemon pepper
- 1 tbsp. dried dillweed
- red wine vinegar
- pita pockets
For the Tzatziki Sauce:
- Dice one of the cucumbers finely. Add cucumbers, minced garlic, chopped dill, and Greek yogurt into a food processor. Squeeze in one half of the lemon. Pulse in the processor until well combined.
- Chill for at least an hour prior to serving.
For the Salad:
- Chop the tomatoes and remaining cucumbers into bite-sized chunks. Toss together in a large bowl, adding the feta and any remaining dill. Dress, as desired, with two parts EVOO to one part red wine vinegar.
For the Gyros:
- Marinate the chicken in the other half of the lemon’s juice, for at least ten minutes. Remove from lemon juice, and sprinkle heavily with dried dillweed and lemon pepper.
- Heat some oil in a cast iron skillet on medium heat. (I recommend coconut oil, but EVOO will do.) When skillet is hot, add chicken, turning over every few minutes until cooked throughout.
- Remove from heat, and shred by hand using two forks to tear tenderloins apart.
- Toast pita pockets, and stuff with chicken, feta, and tzatziki sauce.