Yogurt-Marinated Grilled Chicken Gyros

I'm pretty excited today.

You're right!  It's the first full day of summer.  But that's not it.

And yes, I have the day off tomorrow!  But that's not it.  (Although, thank GOD.)

And you noticed!  My blog got a makeover!  That's nearly it...but, no.

It's no secret that my second true love in life is Cooking Light Magazine.  Back in April, they chose me as the SuperFast Fan of the Month for nothing more than trying out one of their recipes and sharing my photos and feedback.  Easy!

What I'm reeeally excited about today is that I received an invitation to be part of Cooking Light Bloggers' Connection, which has been described as an editor-chosen community of bloggers who feature great-tasting food through a healthful lens.

Apparently, that's what I do!  Did you know as much?

For me, this means a nifty feature on plus promos through social media, and even the potential for contributions and tips in the magazine and online.  And for you, this means that I'll feature at least 2 Cooking Light recipes each month, further illustrating my committment to healthy and delicious dinner recipes.  Everybody wins!

So, because I'm this excited, we're having homemade gyros for dinner.  I know, right?  I really know how to blow it out.

Gyros are a terrific way to kick off your summer grilling season.  Lean chicken is marinated in rich yogurt and Greek spices, grilled up and decorated with cucumbers, tomatoes, and a tangy Greek yogurt dressing, and then piled high into a hearty pita pocket.

Wholesome, easy, and delicious.  Get excited!  I sure am.

Yogurt-Marinated Grilled Chicken Gyros
Adapted from
Yields 4 servings

1 lb chicken breast, skinless and boneless (I used thin)
1 1/2 c nonfat plain Greek yogurt, divided
2 tbs extra virgin olive oil
1 tbs minced garlic
1 tbs dried oregano
2 tbs cider vinegar
1 tsp sugar
1/2 tsp garlic powder
Squeeze of fresh lemon juice
1 tomato, diced
1 cucumber, diced
1/2 red onion, sliced thin
Whole wheat pita bread for serving

In a ziplock back, combine 1 cup of the yogurt, olive oil, garlic, oregano, salt and pepper, and stir well with a whisk.  If not using thin chicken scallopine, slice the chicken in half length-wise and pound thin.  Add the chicken, and let marinate for at least an hour.

Meanwhile, combine the remaining half cup of yogurt, vinegar, sugar, garlic powder, and lemon juice in a small bowl.  Keep cool in the fridge until you're ready to serve the pitas.

Heat your grill over medium-high heat, and coat with cooking spray.  Remove the chicken from the marinade, wiping off the excess, and grill the chicken about 3-4 minutes per side, or until cooked through.  When cool enough to handle, cut the chicken into bite-sized cubes.

To assemble, combine the chicken with the desired amount of yogurt sauce, tomatoes, cucumbers, and red onion.  Pile on a piece of pita bread, and devour gyro-style.

1 comment:

Meredith said...

CONGRATS on the Cooking Light Bloggers Connection - so proud of you!! Also - these gyros look delicious! I don't cook, but maybe you can make them for me soon - haha!! So excited for you!!

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