Dijon mustard 2 tbsp. If your chicken breasts have the tenderloin attached, remove the tenderloins and set aside. Using a sharp knife, butterfly each chicken breast horizontally, almost all the way through but not quite, leaving the two halves attached like the pages of a book. Open up the butterflied breasts and lay them out flat.
Let stand until foamy, about 5 minutes. Add the flour, salt, remaining water and olive oil and stir with a wooden spoon.
When the mixture comes together and is too thick to stir, turn it out onto a floured surface and knead until smooth and elastic, about 10 minutes. If the dough seems sticky, add a little flour, and if it seems too dry, add a little water — trust yourself and go by feel.
Grease a large bowl with olive oil and shape the dough into a ball. Put the ball of dough in the bowl and turn a few times to coat.
Cover the bowl with a damp dish towel and set aside to rise for about 90 minutes, or until doubled in size. After the dough has risen, fold it over on itself a few times, then cut into 8 equally sized pieces.
Let them rest under a damp towel for 20 minutes. Preheat the oven to F with the baking stone inside, if you have one.
Bake for minutes, until they puff up nicely. Whisk together the garlic, lemon juice, vinegar, oil, yogurt, and oregano in a bowl. Add the chicken and rub the marinade in.
Cover and refrigerate for about an hour. Preheat the broiler or grill, or pan on the stove. Allow the chicken to rest for a few minutes before slicing into strips. Meanwhile, heat your pitas.
Top the pita with the chicken, tzatziki, tomatoes, onions. Roll up and eat! Posted by Erin Wilburn on February 15, By elly says opa! on April 18, I live in a place with an array of wonderful and amazing things at my fingertips, but that doesn't mean I don't miss things from my hometown, or that certain metro-Detroit staples won't always have a place in my heart.
Jun 12, · Chicken Gyros (adapted from Elly Says Opa and from Cooks Illustrated’s Chicken Fajita recipe) Greek yogurt is often sold in 7-ounce containers. If you don’t have extra plain yogurt around to use in the marinade, using 2 tablespoons of the Greek yogurt meant for the tzatziki recipe in your marinade won’t hurt your tzatziki at all.
This recipe for chicken gyros does not disappoint, I actually think it’s better than most gyro eateries I’ve been to. The tzatziki sauce is so refreshing and the chicken and whole wheat pita make the meal light. For the last 5 years, that bowl of DIY take-out Chicken Lo Mein has been the second-most popular noodle dish in this house.
5 years. The recipe comes courtesy of my friend Elly over at Elly Says Opa. My husband was in the mood for chicken gyros.
I was torn between this recipe and another from a different website. I am so glad I went with yours. The tzatziki sauce tasted just like the Greek restaurants and the chicken marinade was awesome.
Let’s just say my . Chicken Gyros with Tzatziki.
by Melissa on July 7, So, I have made these gyros many times since Elly first posted the recipe last year, but never took a picture. After smelling the marinated chicken cook on the grill, and sampling the tzatziki with some tomatoes, I just want to assemble my gyro and eat!
Source: Elly Says Opa.