2 lb chicken thigh fillets , boneless skinless OR raw, peeled, deveined jumbo shrimp

Whole garlic

White wine vinegar (or red wine or apple cider vinegar)

6 Lemons

Olive oil

Greek Yogurt, preferably full fat

Dried oregano

Salt

4 cucumbers

Black pepper

3 tomatoes

Red onion

Fresh Italian parsley leaves (optional)

Naan or Pita Bread

Garlic powder

Onion Powder

Dijon Mustard

Kalamata olives

Romaine Lettuce

Crumbled Feta

1 can garbanzo beans

Ground Cumin

Tahini

Chicken Marinade & Instructions

3 large garlic cloves

1 tbsp white wine vinegar (or red wine or apple cider vinegar)

3 tbsp lemon juice

1 tbsp extra virgin olive oil

3 tbsp Greek yogurt
1 1/2 tbsp dried oregano

1 tsp salt

Black pepper

Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.

After marinading, brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.

Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).

Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.

Tzatziki Recipe & Instructions

2 cucumbers (to make about 1/2 - 3/4 cup grated cucumber after squeezing out juice)

1 1/4 cups Greek yogurt

1 tbsp lemon juice

1 tbsp extra virgin olive oil 

1 garlic clove, minced 

1/4 tsp salt

Black pepper

Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid. Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavors to meld.

Homemade Hummus Recipe & Instructions

1 Can of Garbanzo Beans/Chickpeas

Juice of 2 Lemons or 1/4 Cup

1 Clove Garlic, Minced

2 Tbl Olive Oil

1/2 Tsp Ground Cumin

1/4 Cup Tahini

Pinch of Salt

4 Tbl Water

Add lemon juice and the Tahini and add to a food processor. Let it whip in the food processor for a few seconds to give it a good texture. Scrape sides. Whip a little while longer. Add garlic, olive oil, cumin, and salt. Whip again. Add 1/2 can chickpeas. Whip again. Add remainder of chickpeas and whip again. Scrape sides and add water to create smoother texture. Whip again. Enjoy!

‍Salad Ingredients and Instructions

3 tomatoes, de-seeded and diced

3 cucumbers, diced
1/2 red onion, peeled and finely chopped

1/4 cup fresh parsley leaves (optional)

Salt and pepper

1/2 cup kalamata olives

1/2 cup crumbled greek feta

Put all in large bowl, mix.

Homemade Greek Dressing Recipe & Instructions

2 cups olive oil
1 tbsp garlic powder
1 tbsp dried oregano
1 tbsp dried basil
1/2 tbsp black pepper
1/2 tsp salt
1 tbsp onion powder
¼ cup Dijon-style mustard
1 cup red wine vinegar

In a large mason jar with lid, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

How to Assemble Your Gyros

Slice chicken thighs in thin strips. Get a pita bread or naan (preferably warmed) and place it on a piece of parchment (baking) paper (or you could use foil). Place some Salad down the middle of the bread, then top with chicken and Tzatziki. Roll the wrap up, enclosing it with the parchment paper. Twist the end with the excess parchment paper to secure it and cut if desired. Serve with a side of homemade hummus & warmed pita. Yum!

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