Chicken Gyros

Chicken Gyros

1/4 C oil

3 Tbsp lemon juice

2 cloves garlic, minced

1 1/2 tsp dried mint

1 1/2 tsp oregano

2 lbs. boneless, skinless chicken pieces, cut in bite size pieces

6 pita breads

1 (6 oz) Greek style plain yogurt

1 small cucumber, peeled, diced very, very small

Dill weed to taste

Combine oil, lemon juice, garlic, mint, and oregano in a bowl to make the marinade. Add the chicken and stir to make sure chicken is coated. Refrigerate for several hours or overnight. Combine yogurt, cucumber and dill to make the sauce. Refrigerate for several hours. Cook the chicken in a skillet over medium heat. Fill a pita pocket with chicken and top with the

cucumber-yogurt sauce.

Grilled Balsalmic Chicken and Greek Pasta Salad

Grilled Balsamic Chicken Breasts

6 boneless, skinless chicken breasts

Marinade:

1/2 C balsamic vinegar

1/4 C olive oil

1 sprig fresh rosemary

1 tsp dried thyme

5 cloves garlic, minced

black pepper to taste

Place chicken in a bowl. Combine all marinade ingredients in a small bowl and mix well, pour over chicken and let marinate for at least an hour. Grill chicken until cooked through. 

 

Greek Pasta Salad

1 lb box tri-colored rotini, cooked, drained and cooled
1 cucumber, peeled, seeded and cut into small cubes
2 tomatoes, diced
1/2 C shredded parmesan cheese
1 C crumbled feta cheese
1 (4 oz) can sliced black olives, drained
1 bottle Greek dressing

Mix all ingredients well, using ½ the bottle of Greek dressing. Place in fridge to chill before serving. Use additional dressing if needed. 

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