Chicken "Gyro" with Cucumber-Yogurt Sauce
INGREDIENTS
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Have you ever had a gyro sandwich? Chances are, unless you were in a Greek restaurant (or buying from a Greek street vendor), what you ate wasn't totally true to its Greek origins. The "real" gyro is made from minced lamb that's molded into a fat log
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1- 1 1/2 pounds boneless chicken breast
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Cucumber-Yogurt Sauce
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2 cups (16 ounces) plain yogurt (whole or low-fat, not nonfat, preferably without gum or other thickeners*)
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1 large cucumber, peeled, seeded and chopped (about 12 ounces, about 2 cups)
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2 teaspoons salt
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2 cloves garlic, peeled
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1/4 cup fresh mint leaves, lightly packed
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1 teaspoon ground black pepper
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*Gum or other thickeners make it hard to drain the yogurt of its excess liquid; look for organic yogurt, which is less likely to include a thickener.
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The Marinade
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2 cloves garlic, peeled
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2 teaspoons ground coriander
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2 tablespoons (1 ounce) lemon juice
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1 tablespoon olive oil
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2 teaspoons lemon zest OR 2 to 3 drops lemon oil
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2 teaspoons ground cumin
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1 teaspoon salt
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1 teaspoon ground black pepper
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Cucumber-Yogurt Sauce
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Called cacik in Turkey, or tzatziki in Greece, this cucumber-yogurt sauce is a ubiquitous appetizer or sauce in either of those countries, where it's served alone, or with roasted meats or fried vegetables. Very similar to the Indian raita, it's a co
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This sauce is best made several hours (or the night before) you want to serve it.Place the yogurt into a yogurt cheese maker, or into a very fine sieve, or a sieve lined with a coffee filter. Set it over a bowl (if you're using a sieve rather than yo
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If you're using an English cucumber, or one without waxed skin, you don't need to peel it. Mix the chopped cucumber with the salt, place it in a colander, and let it drain for 30 minutes or so. Rinse the drained cucumber with cool water, and let it d
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Crush the garlic, and chop the mint leaves medium-fine. Or combine the garlic and mint in a small food processor, pulsing a few times till they're pretty finely chopped.
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Remove the thickened yogurt from the drainer, and mix it with the garlic and mint. Add the drained cucumber, then the black pepper, stirring to combine. Add salt to taste. Refrigerate for several hours (or overnight) for the flavors to meld. Yield: a
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The Chicken
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Clean the chicken breasts of any fat and cut them into strips about 2 1/2 inches wide. Place the strips on a cutting board, and pound them till they're about 1/4-inch thick. A piece of plastic wrap over the chicken while you're pounding it helps keep
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The Marinade
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Crush the garlic, and mix it with the remaining ingredients. Spread the resultant paste over the chicken. Wrap well and keep refrigerated until ready to cook, up to 24 hours.
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Assembling the Sandwiches
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6 to 8 soft flatbreads
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olive oil
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1 cup shredded lettuce
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1 small red onion, peeled and sliced
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2 tomatoes, sliced cucumber-yogurt sauce
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You can either grill the chicken, or saute it as follows. Heat a cast iron or other heavy frying pan over medium-high heat for several minutes, until a drop of water will bounce across the surface. Grease the pan very lightly, and place as much chick
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