Chicken Gyros with Cucumber Salsa and Tsatsiki |
|
 |
Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
It's March, which feels like the longest month, and for many of us, it's still cold and dreary outside. Time to start fantasizing about sitting at a café table somewhere hot and dazzlingly sunnyéa Greek island would do nicely. These hearty sandwiches will take you there. Ingredients:
2 kirby cucumbers, divided |
1 1/2 cups greek yogurt (3/4 pounds) |
1 teaspoon fresh lemon juice, divided |
5 garlic cloves, minced, divided |
1 pint grape tomatoes, quartered |
1 small red onion, halved and thinly sliced |
1/3 cup chopped flat-leaf parsley |
1/4 cup chopped mint |
1/4 cup extra-virgin olive oil |
1 rounded teaspoon dried oregano |
1 rounded teaspoon dried rosemary, crumbled |
1 (12-ounces) package naan bread (four 8-inch pieces) or 4 (8-inch) pocketless pita rounds |
1/2 roast chicken, skin discarded, meat shredded (about 2 1/4 cups), and carcass reserved for stock |
1/2 head iceberg lettuce, thinly sliced |
Directions:
1. Preheat broiler.
2. Peel and grate 1 cucumber, then squeeze it with your hands to remove excess water. Stir together with yogurt, 1/2 teaspoon lemon juice, one third of garlic, and 1/4 teaspoon each of salt and pepper to make tsatsiki.
3. Cut remaining cucumber into 1/4-inch pieces and stir together with tomatoes, onion, parsley, mint, remaining 1/2 teaspoon lemon juice, and 1/4 teaspoon each of salt and pepper to make salsa.
4. Gently simmer oil, oregano, rosemary, remaining garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small heavy saucepan, stirring constantly, until garlic is fragrant but not browned, 1 to 2 minutes. Toss chicken with 3 tablespoons garlic oil and brush one side of bread with remainder.
5. Heat bread, oiled side up, in a 4-sided sheet pan, covered with foil, 3 to 4 inches from broiler 3 minutes. Uncover and broil, rotating bread for even coloring, until golden in spots, about 2 minutes.
6. Spread some of tsatsiki on warm bread and top with chicken and some of lettuce and salsa. Serve remaining lettuce, salsa, and tsatsiki on the side.
7. Cooks' note: Tsatsiki can be made 1 day ahead and chilled.
|
|