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Rice Gyro Plate & Tzatziki Sauce Recipe

Name: Gyro 101 - Scottsdales Rice Gyro Plate & Tzatziki Sauce Recipe
Cook time: 55 min
Total time: 55 min
Yield: 3 servings
Cuisine: Mediterranean
Ingredients: 1 lb boneless skinless chicken thighs; 0.5 cups Greek yogurt (for marinade); 1 tbs olive oil (for marinade); 1 tbs lemon juice; 2 tsp garlic cloves (minced); 1 tsp dried oregano; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 cups long-grain white rice; 2 cups low-sodium chicken broth or water; 1 tbs olive oil; 0.5 cups small onion (finely chopped); 1 tsp garlic (minced); 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs fresh parsley (chopped); 1 cups plain Greek yogurt (full-fat preferred); 0.5 cups cucumber (English or Persian, grated and drained); 1 tsp garlic (minced); 1 tbs lemon juice; 1 tsp extra-virgin olive oil; 2 tbs dill (fresh, chopped) or mint; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cups cherry tomatoes (halved); 0.25 cups red onion (thinly sliced); 0.25 cups crumbled feta; 2 pieces lemon wedges

Inspired by Gyro 101 - Scottsdale

Time55m

Serves3

Make Rice Gyro Plate & Tzatziki Sauce Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken Gyro

1 lb boneless skinless chicken thighs

1/2 cups Greek yogurt (for marinade)

1 tbs olive oil (for marinade)

1 tbs ReaLemon lemon juice

2 tsp garlic cloves (minced)

1 tsp Dried oregano

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Rice Pilaf

1 cups Long-grain white rice

2 cups low-sodium chicken broth or water

1 tbs olive oil

1/2 cups small onion (finely chopped)

1 tsp Garlic (minced)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs Fresh parsley (chopped)

Tzatziki Sauce

1 cups plain Greek yogurt (full-fat preferred)

1/2 cups cucumber (English or Persian, grated and drained)

1 tsp Garlic (minced)

1 tbs ReaLemon lemon juice

1 tsp extra-virgin olive oil

2 tbs dill (fresh, chopped) or mint

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Plate Assembly & Garnishes

1/2 cups cherry tomatoes (halved)

1/4 cups red onion (thinly sliced)

1/4 cups crumbled feta

2 pieces lemon wedges

1 tsp olive oil (to finish)

1 tbs fresh parsley (chopped, extra)

Method

Chicken Gyro

Marinate chicken

Trim excess fat from the chicken thighs and place in a bowl. Add 1/2 cup Greek yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 teaspoons minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Mix thoroughly to coat. Cover and refrigerate for at least 30 minutes and up to 6 hours.

Cook chicken

Preheat oven to 425°F (220°C) or heat a heavy skillet over medium-high heat. If using skillet, add 1 teaspoon olive oil and sear thighs 3-4 minutes per side until golden. Transfer to oven-safe pan or place skillet in the oven and roast for 12-15 minutes until internal temperature reaches 165°F (74°C). If you prefer, grill over medium-high heat 6-8 minutes per side. Allow chicken to rest 5 minutes, then slice thinly against the grain into strips.

Rice Pilaf

Rinse 1 cup rice under cold water until water runs mostly clear to remove excess starch. Drain well.

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add 1/2 cup finely chopped onion and sauté 2-3 minutes until softened and translucent. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant.

Add the drained rice and toast 1-2 minutes, stirring, so each grain is coated and slightly glossy. Pour in 2 cups chicken broth (or water), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer undisturbed for 15 minutes.

Remove from heat and let sit, covered, for 5-10 minutes. Fluff with a fork and stir in 2 tablespoons chopped parsley. Keep warm until plating.

Tzatziki Sauce

Prepare cucumber: grate 1/2 cup cucumber on the large holes of a box grater. Place grated cucumber in a clean kitchen towel or paper towel and squeeze firmly to remove as much water as possible (this prevents watery sauce).

In a bowl, combine 1 cup Greek yogurt, the drained grated cucumber, 1 teaspoon minced garlic, 1 tablespoon lemon juice, 1 teaspoon extra-virgin olive oil, 2 tablespoons chopped fresh dill (or mint), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix until smooth and taste; adjust salt, lemon, or garlic as desired.

Cover and refrigerate at least 15 minutes to let flavors meld (longer is better; up to 24 hours). Stir before serving.

Plate Assembly & Garnishes

Warm plates. Spoon a generous portion of the rice pilaf onto one side of each plate (about 3/4 cup per serving).

Arrange sliced chicken gyro meat on the other side of the plate (about 6-8 oz cooked chicken per plate).

Add 1/2 cup halved cherry tomatoes and 1/4 cup thinly sliced red onion to the plate as a fresh salad element. Sprinkle 1/4 cup crumbled feta over the rice or chicken as desired.

Place 2-3 tablespoons tzatziki sauce on the plate or in a small ramekin. Drizzle 1 teaspoon olive oil over the tzatziki and sprinkle extra chopped parsley on the plate for color. Serve lemon wedges on the side for squeezing over the chicken.

Optional: serve with warm pita on the side for building gyros, or top rice with additional herbs and a crack of black pepper. Serve immediately.