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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Greek Food as become one of my fave, not the top fave, but one of them. Also warning: it's a LONG process, time and patience to make this. Ingredients:
marinade |
1/6 cup olive oil |
1/8 cup fresh lemon juice |
2 tsp garlic, pressed or minced |
1/3 tablespoon dried mint |
1/3 tablespoon dried oregano |
1/3 tablespoon black pepper |
1/6 tablespoon salt |
chicken gryos |
1 2/3 pound boneless, skinless chicken breasts, cut into bite-sized pieces |
4 pitas |
2 ounces feta, crumbled |
yogurt-dill sauce |
1/4 pound cream cheese, softened (can use low fat cream cheese) |
2/3 cup natural plain yogurt (can use low or non fat yogurt) |
2 tsp fresh lemon juice |
1/3 teaspoon garlic, pressed or minced |
1/6 tablespoon dried dill |
1/3 teaspoon salt |
Directions:
1. In a medium bowl, whisk together all marinade ingredients. Set aside 3/4 cup marinade.
2. Pour remaining marinade over chicken pieces and stir to combine. Marinate, refrigerated, 2 hours.
3. In a large skillet over medium-high heat, add chicken and saute until cooked through. Work in batches as necessary.
4. Transfer chicken to large bowl, removing batches from skillet with a slotted spoon. Cool.
5. Divide evenly among one-quart size freezer bags. Divide reserved marinade evenly among chicken, shaking to distribute (1/2 tablespoon per serving).
6. Seal bag, pressing out excess air. Refrigerate.
7. Wrap pitas in foil (1 per serving).
8. Package cheese in snack bags (1/2 ounce per serving).
9. Place a package of chicken, a pita, and a package of cheese in each of one-gallon size freezer bags.
10. Seal bag, pressing out excess air. Freeze.
11. Yogurt-Dill Sauce: If substituting low-fat or non-fat yogurt for natural yogurt, strain overnight in refrigerator in a coffee filter-lined sieve.
12. Combine all ingredients in a mixing bowl or processor.
13. Beat or process until smooth. Divide evenly among small freezer containers.
14. Cover with a sheet of plastic wrap, pressing down to cling to food. Apply lid. Freeze.
15. Preheat oven to 350F. Warm foil-wrapped pitas in oven 10 minutes. Warm chicken in oven or microwave until heated through. Stir Yogurt-Dill Sauce and transform into Tzatziki by adding 1/2 large cucumber which has been peeled, seeded, finely diced or shredded, and drained.
16. Top pita rounds with chicken, Yogurt-Dill Sauce, and crumbled feta. Add fresh, sliced tomato if desired.
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