GRILLED CHICKEN GYROS

PREP TIME: 30 MINUTES, PLUS 30 MINUTES CHILL TIME | COOK TIME: 20 MINUTES | SERVINGS: 8

INGREDIENTS:

CHICKEN:

3 tablespoons unsalted butter, melted

2 tablespoons chopped fresh dill

1 tablespoon chopped fresh oregano

2 cloves garlic, peeled and minced

3 tablespoons freshly squeezed lemon

YOGURT SAUCE:

1 1/2 cups plain, whole-milk yogurt

1 1/2 tablespoons freshly squeezed lemon juice

1/2 cup diced cucumber

2 tablespoons chopped fresh dill

DIRECTIONS:

TO MAKE CHICKEN: Place melted butter, dill, oregano, garlic, lemon juice, salt and pepper in gallon-size zip-top freezer bag. Seal bag and shake contents to combine. Add chicken. Seal bag, pressing air out of bag. Shake chicken to coat with marinade. Refrigerate chicken in marinade 30 minutes.

TO MAKE YOGURT SAUCE: Stir yogurt, lemon juice, diced cucumber, dill, garlic, salt and pepper. Cover sauce and refrigerate.

Heat grill to medium heat.

Grill chicken over direct heat, about 10 minutes per side, until cooked through. Transfer chicken to cutting board and rest 10 minutes. Thinly slice chicken across grain.

Serve chicken on pita bread with tomatoes, red onion and yogurt sauce.

Pg. 18-19 recipes courtesy of Kirsten Kubert of “Comfortably Domestic” on behalf of Milk Means More