Greek Chicken Gyros with Cucumber Tzatziki

 

Ingredients:

For the Chicken Marinade:

1 lb (450g) chicken breast, cut into strips

1 cup Greek yogurt

2 tablespoons olive oil

2 tablespoons lemon juice

3 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

For the Tzatziki Sauce:

1 cup Greek yogurt

1 cucumber, grated and excess water squeezed out

2 garlic cloves, minced

1 tablespoon lemon juice

1 tablespoon olive oil

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

Salt and pepper to taste

For the Gyros:

4 pita breads

1 cup cherry tomatoes, halved

1 red onion, thinly sliced

1 cup lettuce, shredded

Optional: Feta cheese, olives

Directions:

Marinate the Chicken:

In a bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.

Add the chicken strips and coat them thoroughly. Cover and refrigerate for at least 1-2 hours, or preferably overnight.

Prepare the Tzatziki Sauce:

In a medium bowl, combine the Greek yogurt, grated cucumber (make sure to squeeze out the excess water), garlic, lemon juice, olive oil, and dill.

Season with salt and pepper to taste. Mix well and refrigerate until ready to use.

Cook the Chicken:

Preheat a grill or skillet over medium-high heat.

Grill the marinated chicken strips for about 5-7 minutes on each side, or until fully cooked and slightly charred. Remove from heat and let the chicken rest.

Assemble the Gyros:

Warm the pita breads on a grill or in a skillet.

Place a few chicken strips in the center of each pita.

Add a generous dollop of tzatziki sauce, followed by cherry tomatoes, red onion slices, and shredded lettuce.

Top with feta cheese and olives, if desired.

Serve:

Fold the pita bread around the filling and serve immediately. Enjoy your delicious Greek chicken gyros!

Rotel Cream Cheese Sausage Balls ✨🧀

 

Ingredients:

1 pound ground sausage (hot or mild, depending on preference)

8 ounces cream cheese, softened

1 can (10 ounces) Rotel diced tomatoes and green chilies, drained well

2 cups shredded cheddar cheese

1 ½ cups Bisquick or another baking mix

Directions:

Preheat the Oven:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.

Prepare the Sausage Mixture:

In a large mixing bowl, combine the raw sausage, softened cream cheese, drained Rotel, shredded cheddar cheese, and Bisquick.

Mix thoroughly with a spoon or your hands until well combined.

Shape the Balls:

Roll the mixture into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.

Bake:

Bake in the preheated oven for 20-25 minutes, or until the sausage balls are golden brown and cooked through.

Serve:

Serve warm as a snack or appetizer. Pair with dipping sauces like ranch dressing or spicy mustard if desired.

Store Leftovers:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutritional Information: