Dinner #1 – Grilled Chicken Gyros

February 2, 2010

For my first $10 I spent EXACTLY $10 on items at the grocery store.  Talk about pushing it to the max.  Hopefully I’ll be able to come up with some better options for future meals, but who doesn’t love a good gyro?

Items purchased:

3/4lb boneless skinless chicken breast

lettuce, tomatoes, & feta (from the Salad Bar)

1 lemon

1 15oz can of chick peas

1 8oz container of Greek yogurt

pita bread

Items from my current stock:

Tahini, olive oil, kalamata olives, garlic, dried oregano, white vinegar & hot sauce


1.) Marinate the chicken in a mixture of two tablespoons of olive oil, 1 tablespoon of white vinegar, 1 teaspoon dried oregano, 1 clove of minced garlic, & a small squeeze of lemon juice (about a teaspoon).  Marinate for 1 hour or up to over night.

2.) Combine 1 teaspoon of lemon juice with 1 clove of minced garlic and the Greek yogurt.  Salt to taste.  Store in the fridge until ready to serve.

3.) Drain and rinse the chick peas.  If you like a really smooth hummus, pop the chick peas out of their skins.  In a blender, combine 1 tablespoon of tahini with the remainder of the lemon juice (about 2 tablespoons).  Whip on high until frothy.  Add the chickpeas and blend.  Slowly drizzle in olive oil until you reach your desired consistency. For an extra smooth hummus, add 2 tablespoons of the yogurt mixture when you add the chickpeas. 

4.) Grill the chicken, let it rest for about 10 minutes and then cut or shred into bite sized pieces.

5.) While the chicken is resting, prepare the remainder of the toppings (lettuce, tomatoes, olives & feta).

I like to put all of the toppings and spreads out on the table so my husband and I can build our  own gyros.  My personal favorite is to spread a little hummus on the pita, then top it with the chicken, feta & veggies. Spoon on a little yogurt sauce and a couple of squirts of hot sauce.