One of the many nice things about grilling is that it’s a team effort. Eric takes care of the grill; gets it started, watches it, handles grilling the food. He always does a really good job. I take care of the prep and putting the food together. It’s always fun to grill out there because our neighbors are always amazed, I guess we’re the cool neighbors now, or the crazy ones! We end up getting to talk to our neighbors more than usual and we get to enjoy the weather and sunshine.
There were a few parts to our Greek meal. Although a typical Gyros has tzatziki, we also like hummus with ours. So the meal consisted of making two sauces, a salad mix, and grilling chicken. It was more prep time than grilling time but still only took about 20 minutes. I haven’t found tahini in any grocery store I’ve been to, I know I can get it up in Seattle but I can’t justify the gas to get it. So I just toast some sesame seeds and then pound them with my morter and pestal. It works great and since I buy my sesame seeds in bulk I’m probably saving money.
I make both sauces in the blender. The tzatziki first because it’s easier to rinse out, then the hummus. Most people prefer to make tzatziki with English cucumbers, but I used the regular one I had in the fridge and it worked great. I didn’t strain the cucumbers because of time so our tzatziki was a little soupy, if you want it thicker just blend your cucumbers and then press the liquid out through a cheesecloth and use the remaining cucumber pulp in your sauce.
3 chicken breasts
6-8 pita breads
2 TBS lemon juice
1/2 cup Olive Oil
3 TBS Red Wine Vinegar
1 TBS dried oregano
2 cloves of garlic minced
1 large head of Romaine lettuce rough chopped
2 roma tomatoes chopped
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley (or one TBS dried)
1/4 cup chopped red onion
10 or more pitted kalamata olives (optional)
Slice the raw chicken breasts lengthwise into 4 thin strips each. Place in dish and sprinkle with salt and pepper.
In a small bowl whisk together lemon juice, olive oil, vinegar, oregano and garlic. Pour half the dressing over the chicken and turn it to coat well. Grill the chicken about 4 minutes on each side.
Combine the vegetables, parsley and cheese in a large bowl. Mix with remaining dressing.
Grill the pita bread until golden brown and crispy. Place 1-2 strips of chicken in a pita, top with salad mixture, drizzle with tzatziki and hummus and fold in half.
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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.