Wednesday, August 11, 2010

Grilled Chicken Gyros


This is one of my regular family recipes that I have doctored to make lighter.  I make this at least once a month and it always goes down a treat with kids and husband alike.

The original recipe uses full-fat Greek yoghurt and more olive oil, but still is a fairly healthy recipe on it's own.  It also uses pita bread, but I liked the lower point alternative of a WW wrap.

This works well with thinly sliced lamb or beef too.  I slice the chicken with a super sharp (very sexy Global) knife while it's still frozen.  This ensures I get nice even thin pieces, which I find maximises flavour as more surface area is exposed to the marinade and it's also reminiscent of real pita houses in the Mediterranean.  Points listed below are for 1 wrap with 132g chicken (uncooked weight) and 3tbsp of tzatziki on a 1.5 point WW wrap.

For the meat:

  • 600g chicken fillets, thinly sliced
  • 2 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 2 cloves garlic, finely minced
  • 1 tsp dried oregano
  • 1 tbsp fresh oregano
  • juice of 1 lemon
  • 2 tbsp non-fat greek yoghurt
  • salt and pepper
For the sauce:
  • 1 cup (8 fl oz) Greek non-fat yoghurt
  • 1/2 cucumber, de-seeded
  • 1 large clove garlic, finely minced
  • dash olive oil
  • dash white wine vinegar
  • squeeze of lemon
  • LOTS of salt and pepper
To assemble:
  • Wraps, lavash or pita bread
  • Chopped vine tomatoes
  • Thinly sliced red onion
  • Cos/romaine lettuce, chopped (optional)

For the chicken, mix all marinade ingredients together and marinate for at least an hour, preferably overnight.  Alternatively, marinate and freeze in portions to thaw and use as needed.

For the tzatziki sauce, you can drain the cucumber if you're fussy, but I've never had a problem with excess liquid and there's never any sauce left to check later on.  Taste and add salt and pepper.  Cucumber and yoghurt both need quite a bit of salt and this will also season your finished wrap, so be liberal!



To assemble, place meat, veg and chicken on a wrap and roll up.  I was going to serve this with a baked sweet potato, but I learned the hard way that you can't cook them in the microwave! ;)

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