Tzatziki Sauce

The classic Greek-style cucumber dip.  I made this tonight to go with the Chicken and Veggie Gyros I made for Jason and I. 

Tzatziki
10 Servings

Ingredients:
8oz non-fat greek yogurt
1 cucumber, seeded
1 garlic clove, minced
1 tsp lemon juice
2 tbsp fresh dill, chopped
2 tbsp fresh chives, chopped
Salt and Pepper

Directions:
1.  Place the yogurt in a fine mesh strainer and allow to drain for at least one hour to rid of any excess moisture.  Grate the cucumber or finely mince and also place in a fine mesh strainer or a paper towel-lined colander.  Sprinkle the cucumber with salt to drain any excess water - drain for at least one hour.

2.  Combine drained yogurt and cucumber, garlic, lemon juice, dill, chives and season to taste with salt and pepper.  Refrigerate for at least 1 hour before serving.  Garnish with additional chives and dill if desired.

Veggie Gyros

To go along with Jason's chicken gyros, I made a veggie version for myself.  Went great with my homemade tzatziki sauce too!

Veggie Gyros
1 serving

Ingredients:
1 portabello mushroom, sliced
1/4 cup green bell pepper sliced
1/4 cup red onion sliced
1/2 tbsp lemon juice
1/2 tbsp evoo
1/4 tsp minced garlic
1/4 tsp dried mustard
1/4 tsp dried oregano
Salt & Pepper
Whole wheat pita
Thinly sliced onion
Tzatziki Sauce

Directions:
1.  Combine lemon juice, evoo, garlic, mustard, oregano, salt and pepper.  Place mushroom, peppers and 1/4 cup sliced onion in a zip-top bag or container with a tight fitting lid.  Pour marinade over the veggies and place in the refrigerator for at least one hour.

2.  Sauté marinated veggies over medium high heat until the mushrooms until browned.  place veggies in a warm pita, top with sliced onion and tzatziki sauce.

                      

Chicken Gyros

I wanted to try something different for dinner tonight so I decided to go with Gyros.  I made chicken for Jason and veggie for me.  I even whipped up some homemade Tzatziki to go with them!

Chicken Gyros
4 Servings

Ingredients:
1 lb chicken breasts (about 4) cut into 1/2 inch strips
2 tbsp lemon juice
2 tbsp evoo
1 tsp minced garlic
1 tsp dried mustard
1 tsp dried oregano
Salt & Pepper
4 whole wheat pitas
Thinly sliced onion
Tzatziki Sauce

Directions:
1.  Combine lemon juice, evoo, garlic, mustard, oregano, salt and pepper.  Place chicken in a zip-top bag or container with a tight fitting lid.  Pour marinade over the chicken and place in the refrigerator for at least one hour.

2.  Sauté chicken over medium high heat until browned and cooked through.  Divide chicken between four pitas and top each with sliced onion and tzatziki sauce.