Exactly one week ago, I posted Chicken Tika Masala. If I didn’t make it clear then, let me now….we absolutely loved that dish. Every component! The marinated chicken has continued to tap away on my shoulder though…begging me to prepare it again. So…I did!
This time, we marinated, then skewered the chicken in kabob fashion, grilled it and served it in sandwich wraps… gyro style. The sandwiches were delicious. Each of us in the house topped them a little differently. I had lettuce, tomatoes, feta and tzatziki sauce available. The meal was rounded out with my rice pilaf. Based on the way the men in the house ate, I can say this is indeed, a man pleasing meal.
Don’t get me wrong…I liked it too. I just didn’t eat as enthusiastically as “some” people. 😉 Following the recipe for the marinade, you’ll find the recipe for Tzatziki Sauce. I feel the tzatsiki sauce is a requirement for all things gyro!
Note: The “time” includes 1 hour for marinating the chicken. The actual cook time is roughly 20 minutes. The marinade requires 3 Tablespoons of Ginger Garlic Paste. The recipe is listed below, it will yield approximately 1/2 cup. The unused portion will keep well in the refrigerator for several weeks if stored in a glass container. It is a great add-in for pasta, sauces, stir-fry, etc.
Ginger Garlic Paste:
1/2 cup garlic cloves, whole & peeled
1/2 cup fresh ginger, peeled then cut in 1/2-inch slices
1/4 cup canola oil
Process ingredients well, in the bowl of a food processor, until a semi-smooth paste forms. [Small chunks may remain.]
1 cup plain yogurt [I used Greek]
3 Tablespoons Ginger-Garlic Paste
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 boneless/skinless chicken thighs [about 1½ pounds], cut into large, bite-sized chunks
Mix all of the marinade ingredients in a medium size bowl. Stir in the chicken chunks until well coated. Refrigerate one hour, or up to overnight.
Thread chicken [excess yogurt marinade “dripped off”] onto skewers for outdoor cooking, or cook chunks in an indoor grill pan until cooked through. Cook times will vary depending on the size of the chicken pieces. Mine took about 15 minutes, over medium high heat, on the outdoor grill.
Serve with pita or sandwich wraps and toppings of your choice. Suggestions: chopped lettuce, tomato slices, tzatziki sauce, feta, sliced onion.
1 small cucumber, peeled and seeds removed, small dice [about 1/2 cup]
1 cup Greek yogurt
1 Tablespoon lemon juice, freshly squeezed
1 small clove garlic, minced
1 teaspoon fresh dill, finely chopped
1 teaspoon Kosher salt
Place diced cucumber in a colander [in sink] and sprinkle with Kosher salt. Allow to stand 20 minutes to drain excess water from cucumber. Pat dry with paper towels.
Mix cucumber, yogurt, lemon juice, garlic and dill in a small bowl. Refrigerate until needed. The flavors will be enhanced if made an hour or so in advance.
Marinade recipe adapted from here.
Tzatziki recipe adapted from here.