Name: Mum's authentic Greek yiros
Prep time: 80 min
Cook time: 10 min
Total time: 90 min
Yield: 1
Cuisine: greek
Ingredients: 4 pieces skinless chicken breast; 187.50 ml balsamic vinaigrette salad dressing; 63.00 gm fresh lemon juice (or about 1/2 of a lemon); 20.00 ml oregano leaves; 1/2 tsp freshly ground black pepper; 125.00 ml cucumber, seeded, shredded; 2.40 gm salt; 250.00 ml plain yoghurt; 58.75 gm sour cream; 21.00 gm lemon juice; 4.60 gm olive oil; 1 clove garlic, minced; 20.00 ml chopped fresh dill; 1/2 tsp pepper; 4 slices soft flatbread (or pita if preferred); 500.00 ml lettuce, chopped; 1 red onion, thinly sliced; 2 tomatoes, sliced; 125.00 ml kalamata olives, pitted and sliced; 125.00 ml fetta, crumbled

Mum's authentic Greek yiros

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Prep Time:
80 minutes

Cook Time:
10 minutes

Total Time:
90 minutes

Delicious user-submitted recipe - not tested by taste.com.au.

Ingredients:

4 pieces skinless chicken breast
187.50 ml balsamic vinaigrette salad dressing
63.00 gm fresh lemon juice (or about 1/2 of a lemon)
20.00 ml oregano leaves
1/2 tsp freshly ground black pepper
125.00 ml cucumber, seeded, shredded
2.40 gm salt
250.00 ml plain yoghurt
58.75 gm sour cream
4.60 gm olive oil
1 clove garlic, minced
20.00 ml chopped fresh dill
1/2 tsp pepper
4 slices soft flatbread (or pita if preferred)
500.00 ml lettuce, chopped
1 red onion, thinly sliced
2 tomatoes, sliced
125.00 ml kalamata olives, pitted and sliced
125.00 ml fetta, crumbled

Instructions:

Combine all marinade ingredients in a small bowl. Cube the chicken for skewers and transfer to a large resealable bag. Pour in the marinade, seal the bag, and refrigerate for at least 1 hour.
While waiting, toss cucumber with salt and allow to rest briefly. In a medium bowl, combine yogurt, sour cream, 1 tablespoon lemon juice, and olive oil. Add garlic and fresh dill for flavor. Squeeze excess water from cucumber and fold it into the sauce. Season with pepper to your liking. Chill until needed.
Thread the marinated, drained chicken onto skewers (make sure to soak wooden skewers if using) and grill over medium-high heat. Turn the skewers a quarter of the way every few minutes until the chicken is cooked through and the juices run clear. Remove from the heat.
Preheat the grill and warm the flatbread or pita for 90 seconds, flipping occasionally to prevent burning. Remove the chicken from skewers and layer it with lettuce, onion, tomato, and olives on top of the flatbread or pita. Finish with a generous dollop of tzatziki sauce and a sprinkle of crumbled feta cheese.

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