Login Please

Don't have an account? Sign up here
Home / Recipes / Rhodes Chicken Gyros with Tzatziki Sauce

Rhodes Chicken Gyros with Tzatziki Sauce

Rhodes Chicken Gyros with Tzatziki Sauce
Rhodes Chicken Gyros with Tzatziki Sauce
5.0 / 5  (2 votes, 0 reviews )

Need something yummy and different for dinner? Try Rhodes Chicken Gyros tonight!

Prep Time: min (not including thaw time)
Bake Time: min


  1. Chicken Gyros
    2 chicken breasts, cut into strips
    1/4 c. olive oil
    2 tbsp. lemon juice
    2 tbsp. garlic, chopped
    1 tsp. dried oregano
    1/2 tsp. cumin
    1/2 tsp. onion powder
    1 tsp. salt In a bowl or bag,
    place all of the ingredients together and mix well. Marinate for up to 2 hours. Once ready, place the chicken on a grill or in a pan and cook for about 3-4 minutes per side.

    Tzatziki Sauce
    ½ lb cucumber, peeled and finely chopped
    2 garlic cloves, peeled
    4 tbsp. extra virgin olive oil
    1½ oz dill, finely chopped
    2 lbs Greek yogurt
    Salt, to taste Pepper, to taste
    Place the cucumber in a sieve, salt it abundantly and let it stand for 5 minutes. After the allotted time squeeze all the excess water out of the cucumber. Add the garlic and olive oil to the food processor and blend until it forms a smooth paste. Place the cucumber, garlic paste, dill and yogurt in a big bowl along with some salt and pepper. Mix the ingredients with your hands until all the elements have dispersed evenly. Place the dip in a bowl, drizzle it with olive oil and enjoy.

    Condiments lettuce tomatoes, sliced red onion, thinly sliced tzatziki sauce {recipe above} Take a piece of pita bread and layer with the lettuce, chicken, tomato, red onion and tzatziki sauce.


Rhodes bread-Pita Bread
Preheat oven to 425F.
Turn dough onto a lightly floured surface. Flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’.
Let rest on the floured surface 30-40 minutes until slightly puffed. With a large spatula, flip the rounds of dough upside down on to a baking stone.
Bake 5-7 minutes until light golden.
These store for up to two days well wrapped or frozen for three weeks.

(0) Comments