Are you ready for my most complex recipe yet? I can guarantee you'll love this one!
Inspired and Based off of the recipe
HERE.
I adjusted the recipe based on what we had and what we could do with our allergies, likes, etc.
What You'll Need: (Consider this your grocery list)
Greek Chicken:
2 Medium Lemons (Cut into Wedges)
1/2 c veggie oil
2 tsp salt
1/2 tsp pepper
3 lbs chicken breasts
Tzatziki Sauce:
1 1/2 c plain yogurt
1/4 cup cucumber (grated)
1/4 tsp salt
1 tbsp olive oil
1 1/2 tsp vinegar
Naan Flatbread
3 cups flour
1 tsp salt
1/2 tsp active dry or instant yeast
1 1/2 c milk
1 tsp sugar
3-4 tsp butter
This recipe is actually kind of complicated, which is why I am very proud I didn't mess it up at all! You'll want to do this all in three steps.
Step One: Prep
Cut your lemons into wedges. In a large ziploc bag, you'll want to add all the ingredients for the chicken, except the chicken. Before adding the lemons, you'll want to squeeze all the juice out. Add the lemon skins to the bag as well. Close the bag and shake well, and then add your chicken (full breasts or diced like I did, either way will work. Place in the fridge for 2 hours, turning the bag occasionally (I did it every 30 mins).
To prep your sauce, quite literally add all the items into a bowl and stir well. I did mine to taste, adding salt and cucumber as needed. Place sauce in a container with a lid and place in the fridge to keep cool.
To prep the bread, pour the milk into a microwave safe bowl and warm it for about 1 min and 30 seconds. Add your sugar and yeast and let it sit for about five minutes to activate the yeast. Pour the mixture into a large bowl and add salt and 2/12 cups flour. Mix well by hand (or by mixer) until a dough has formed. Add flour until the dough no longer sticks to the side of the bowl.
In a separate bowl, grease lightly, add the dough and cover with clear plastic wrap. I sprayed the plastic wrap with cooking spray as well. Let sit for 2 hours covered at room temperature.
Step Two: Cooking Prep
On a separate baking sheet/cutting board/tray, take your bread and cut into 12 small sections and roll into balls. Let each ball sit for another 30 minutes. They'll rest better if you keep them seperate from each other, instead of allowing them to touch. Pre-heat your oven for baking at 450.
Remove the chicken from the bag onto a grill or skillet. Discard bag and cook at medium to high heat. This should take about 10-15 minutes.
Step Three: Let's REALLY cook now!
On a baking sheet, take one or two of your dough balls and spread them out evenly with your fingers. Imagine them as if they're mini pizza dough, if you will. Lay on baking sheet and cook for 2-4 minutes. I baked them on one side for two minutes, flipped them and allowed them to cook for another two minutes.
Once cooked, remove from oven and brush butter on them. Stack on top of each other and cover with a towel.
Cook your chicken until it is well cooked, golden brown. Drain any extra juices or grease. Set aside to cool.
Remove your sauce from the fridge and prep your Gyros, placing the sauce on the Naan bread and adding the chicken. Roll if you can (I had to use a toothpick to keep them rolled together).
Serve and Enjoy!
