The kids are out of school, which means the unofficial start of summer has begun. This time of year makes me want to pull out all of my easiest recipes so I can spend less time in the kitchen and more time enjoying the lazy days of summer. Chicken gyros definitely make it to the top of the easy summer recipes list.
Although I dream of lazy days of summer when I make the weekly meal plan, the reality is that even though school is out, there isn’t much time for lazy in the summer either. At our house between piano, dance, summer camps, band rehearsals, random sleepovers, etc. it leaves me wondering how we fit everything in before the school year was over.
But even if there’s not much time for lazy, in the kitchen is not usually where we want to spend a lot of time when outside there is nothing but green grass, blooming flowers and endless sunshine.
It’s also hot and humid, so any recipe that doesn’t require the oven to be turned on is a win for the summer months as well.
These chicken gyros meet both of my summer time recipe preferences of being easy and not requiring the oven. After tossing the chicken in a quick marinade and letting it sit for a few hours, about 10 minutes in the skillet is all it takes to have a warm, delicious filling ready to stuff into your favorite wrap and smother in a cool, cucumber tzatziki sauce.
The link for the tzatziki sauce below can be made a couple of days ahead and stored in the fridge. While the sauce is easy to throw together and worth every minute of your time, you can certainly opt for a store bought brand if you choose.
And as if this quick, easy meal weren’t already enough, doubling the chicken gyro meat takes very little extra effort and will yield you a second meal later in the week. As I’ve mentioned here and here, I love recipes that can be doubled and made into two meals. For this recipe, cook a little pasta, saute some garlic in olive oil, top with the leftover chicken gyro meat and you have a second easy meal that’s ready in no time.
- 2 lbs. boneless, skinless chicken breasts, sliced thin
- 3 cloves garlic, smashed
- juice of small lemon
- 1 T. red wine vinegar
- 3 T. olive oil
- 1/4 c. Greek yogurt
- 1 1/2 T. oregano
- 1/2 t. salt
- 1/4 t. pepper
Mix garlic, lemon juice, red wine vinegar, olive oil, Greek yogurt, oregano, salt and pepper in a bowl or ziploc bag.
Add chicken to marinade. Cover or seal and let marinate for at least one hour. I usually put the chicken in the marinade the evening before I'm going to make it for dinner.
Heat skillet over medium heat and saute chicken until cooked through.
Serve on naan, pita bread, or a wrap of your choosing. Top with tzatziki sauce and any other toppings you may desire such as tomatoes or onions.
For the two in one recipe option, I double the amount of chicken that I make and save half for later in the week. To make Chicken Gyro Pasta with the leftovers, cook 12 oz. of spaghetti or linguine and drain, reserving about 1 cup of the pasta water. While pasta drains, place stockpot back on stove over medium heat and add 3 T. of olive oil. Add 2 cloves of garlic and saute for about 1 minute. Add pasta and toss to combine. If noodles seem dry, add up to 1 cup of pasta water. Top with warmed leftover chicken. Sprinkle with parmesan, if desired, and serve!