30/03/2021
Greek Gyro Chicken Platter with Tzatziki Dip!
Ingredients
750g skinless chicken breast
2 tbsp extra virgin olive oil
1 tsp Himalayan Salt
3/4 tsp freshly ground black pepper
2 tsp freshly ground garlic
3 tbsp Greek yogurt
1 tbsp. fresh Dill, finely chopped
Orzo Rice
Tzatziki Dip:
1/4 Cucumber, peeled, grated and drained to remove extra water.
1 Cup Greek yogurt
2 tsp garlic, minced
1.5 tbsp fresh Dill, chopped
Juice of half a lemon
Salt and pepper to taste
Olive oil for topping
Pickled Onions:
1/4 red onion
White vinegar, enough for them to be soaked
1 tsp honey
Instructions
Marinate the chicken with all the ingredients and refrigerate for 3 hours.
Lightly brush a grill pan with oil and grill the chicken until done.
Boil rice and set aside.
Prepare the Tzatziki by mixing all the ingredients.
For pickled onions, soak them in vinegar and honey mix for half an hour. Then drain the excess vinegar and set aside for use.
For Greek Salad, chop cucumber, cherry tomatoes and red onion. Cut the feta in small cubes. Mix all together and throw in some olives. Prepare the dressing by adding olive oil, lemon, salt, vinegar, dried oregano. Drizzle over the salad.
To arrange the platter layer rice at the bottom, top it with chicken, set the salad on the side, top with pickled onions. Serve with hummus, tzatziki dip, olives and toasted pita chips.
