Chicken Gyros

Check out that gyro, picture courtesy of my husband. He’s been very supportive with my new expanded interest in cooking and creating this blog. He reminds me to take pictures and even takes some for me (because, you know, he’s better with the whole fancy camera thing than I am!). Anyhow, just wanted to thank him for supporting and encouraging me.

Back to the gyro. Delicious. It brought us back to our honeymoon where we spent a relaxing day on the beach in Corfu and enjoyed an authentic Greek gyro for lunch. This would be fantastic with the addition of some baked fries in it. Maybe next time. :)

Afterthought: Although this did not TASTE too garlic-y at the time, we definitely had a strong aftertaste of garlic for the evening. I'm not sure if it's from the chicken marinade or tzaztiki though. Take that into account and adjust to your liking.

Adapted from elly says opa!

Ingredients
1 lb chicken (I used 99% fat free breasts, but think it would marinate better with thighs)
4 cloves garlic, smashed
2 T lemon juice
2 t red wine vinegar
2 t extra virgin olive oil
3 T plain yogurt, fat free
1 T dried oregano
salt and pepper
Tzatziki
Tomatoes, cucumbers and/or onions for toppings
Whole Wheat Pitas

Directions
1. 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.

2. Preheat the grill (or kindly ask your husband to!). Sprinkle the chicken with salt and pepper on both sides, and then grill until cooked through. Allow the chicken to rest for a few minutes before slicing into strips.

3. Meanwhile, heat your pitas. I sprayed them with Pam and stuck them in the oven at 300 degrees for about 5 minutes. Top the pita with the chicken, tzatziki, tomatoes and onions. Roll up and eat!

The Facts
4 Servings (Chicken Only)
Calories 137.0
Total Fat 3.5 g
Fiber 0.8 g
WW Points 3
*Nutrition Data includes complete marinade