Chicken Gyros with Cucumber Salsa and Tsatsiki

Ingredients for Chicken Gyros with Cucumber Salsa and Tsatsiki

• 2 Kirby cucumbers, divided

• 350ml Greek yoghurt (350g )

• 1 teaspoon fresh lemon juice, divided

• 5 garlic cloves, minced, divided

• 575ml grape tomatoes, quartered

• 1 small red onion, halved and thinly sliced

• 1/3 cup chopped flat-leaf parsley

• 1/4 cup chopped mint

• 1/4 cup extra-virgin olive oil

• 1 rounded teaspoon dried oregano

• 1 rounded teaspoon dried rosemary, crumbled

• 1 (350g) package naan bread (four 8-inch pieces) or 4 (8-inch) pocketless pita rounds

• 1/2 roast chicken, skin discarded, meat shredded (about 550ml ), and carcass reserved for stock

• 1/2 head iceberg lettuce, thinly sliced

Preheat grill.

Peel and grate 1 cucumber, then squeeze it with your hands to remove excess water. Stir together with yoghurt, 1/2 teaspoons lemon juice, one third of garlic, and 1/4 teaspoons each of salt and pepper to make tsatsiki.

Cut remaining cucumber into 1/4-inch pieces and stir together with tomatoes, onion, parsley, mint, remaining 1/2 teaspoons lemon juice, and 1/4 teaspoons each of salt and pepper to make salsa.

Gently simmer oil, oregano, rosemary, remaining garlic, 1/4 teaspoons salt, and 1/8 teaspoons pepper in a small heavy saucepan, stirring constantly, until garlic is fragrant but not browned, 1 to 2 minutes. Toss chicken with 3 tablespoons garlic oil and brush one side of bread with remainder.

Heat bread, oiled side up, in a 4-sided sheet pan, covered with foil, 3 to 4 inches from grill 3 minutes. Uncover and grill, rotating bread for even coloring, until golden in spots, about 2 minutes.

Spread some of tsatsiki on warm bread and top with chicken and some of lettuce and salsa. Serve remaining lettuce, salsa, and tsatsiki on the side.

Avvertenza

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