Chicken Gyros with Tzatziki Sauce

Yum yum yum! I not only realized that anyone can make tzatziki sauce but that I love paneer cheese as well.  I searched the specialty stores in Santa Cruz for the Paneer cheese but after a long search, I ended up finding it at New Leaf Market a block from out apartment.  This was a simple to make that tasted great, getting the green light for a repeat appearance.

This meals is great for left overs - the tzatziki sauce keeps for a 5-6 days in the fridge too.

Ingredients

For the tzatziki sauce:
• 2 1/2oz plain yogurt (I used Fage)
• 1/4 red onion, finely chopped
• 2 tbsp fresh chopped mint
• 2 tbsp finely chopped dill
• 2-3 cloves garlic, minced
• 3 tbsp freshly squeezed lemon
• Sea salt and freshly ground pepper

 

For the chicken and paneer:
• 1 cup greek yogurt
• 1 tsp cornstarch
• grated zest and juice of 1 lemon
• 2 tbsp coarsely chopped mint
• 2 tbsp chopped dill
• 1 tsp dried oregano
• 2 tbsp cumin
• 1 tsp sea salt
• 1 tsp ground pepper
• 1/2 lb paneer, cubed
• 1 lb chicken breast, thinly pounded - cubed or sliced into strips

Toppings

• diced tomato
• grilled onions and zucchini (I had leftovers in the fridge)

 

Directions

 

Marinade

1. Thourghly mix all the ingredients together in a shallow baking dish.  Place chicken and paneer in marinade for at least 15 mins or a few hours in the fridge.  I let the chicken and paneer rest in the marinade for about 90mins
2. You can grill over a bbq or in a skillet.  About 4-5 mins to cook

Tzatziki Sauce

1. Slice the cucumber lengthwise and spoon out seeds.  Dice.
2. In a mixing bowl, stir together onion, cucumber, mint, dill, and garlic.
3. Add lemon juice, yogurt, 1/2 tsp of salt, and pepper to taste.

Warm pita on the stove or in the oven, layer and serve.

*cucumbers start to release water as soon as they are mixed with salt.  You can prep the sauce in advanced but don't add the salt until ready to serve.

adapted from sprouted kitchen