Chicken Gyros with Cucumber Salsa and Tsatsiki

This is the quintessential summer dish! It is light, fresh and satisfying---while not being overly filling. These gyros are extremely easy to make and (bonus) there is very little cleanup. By having all the different elements to this dish, you have a full meal without having to make any extra sides. If you feel the need to have something else on the table, all you have to do is place a little dish of hummus and some extra sliced pita out to complete the meal...

Ingredients:

1 cucumber

1 1/2 cups Plain Greek Yogurt

2 teaspoons fresh lemon juice

6 garlic gloves, minced

1 pint grape tomatoes, halved

1 small red onion, chopped

3/4 teaspoon Kosher salt

3/4 teaspoon cracked black pepper

1/3 cup fresh flat leaf parsley

1/2 stick unsalted butter

1 teaspoon oregano

1 teaspoon rosemary

2 lbs. chicken strips

Pitas for serving, 4+ (and/or dipping in tsatsiki)

1 cup fresh spinach

Tsatsiki:

1. Cut cucumber in half. Taking half, peel it and grate into small mixing bowl. Squeeze grated cucumber removing excess water. Set aside.

2. In medium bowl, place yogurt, 1 tsp. lemon juice, 2 garlic cloves, 1/4 teaspoon Kosher salt, 1/4 teaspoon fresh cracked black pepper. Add cucumber and mix.

3. Cover and refrigerate until serving.

Cucumber Salsa:

1. Take the other half of the cucumber and dice it. Now take grape tomatoes and cut them into half, and dice onion.

2. In medium mixing bowl, combine cucumber, grape tomatoes, onion, parsley, 1 teaspoon lemon juice, 1/4 teaspoon Kosher salt, and 1/4 teaspoon cracked black pepper. Stir thoroughly.

3. Cover and refrigerate until serving.

Chicken:

1. In small saucepan melt butter. Slowly add 4 garlic gloves, oregano, rosemary, 1/4 teaspoon salt and 1/4 teaspoon pepper. Once butter is melted continue cooking for approximately 1-2 minutes just until garlic is fragrant (not browned).

2. Brush chicken with mixture and place on grill. Strips will take approximately 4-5 minutes a side. Drizzle remaining mixture over chicken just before serving. 

3. While chicken is cooking for the last 5 minutes, wrap pita in foil and place on top rack of grill to heat. 

4. Roughly chop Spinach and place on serving dish with chicken and pita. 

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