What is classified as comfort food? Or better yet, what is the ultimate comfort food item? This has been the question ticking my mind for quite a while now. Sure, I have my favorite kitchen creations that I wouldn't hesitate shoveling them down my throat in all their glory granting them the title of the very best.
I had first tried gyro chicken pockets at a food truck and was instantly smitten with them. I have been since creating different recipes of my own tweaking it a bit here and there. But I think I've finally gotten it nailed. The white sauce is absolutely delicious and lends moisture and tang to the gyro pockets. Score!
So did these delectable chicken gyro pockets cut the list? You got that right. My last day on earth would be spent devouring these in no time flat. I highly recommend you give 'em a try. I promise you will not be disappointed.
Chicken Gyro Pockets with Tangy White Sauce
Yield about 8 pita half-pockets
*Note*: The amount of spices listed here is what I find to be the perfect balance for our tastes. Feel free to experiment and get creative in the kitchen.
INGREDIENTS:
For the chicken gyro pockets:
- 1 1/2 chicken breast pieces
- 4 TBSP yogurt
- 3 cloves garlic, crushed
- 2 Tbsp lemon juice
- 3/4 tsp crushed black pepper
- 1/2 tsp red chili powder
- 2 tsp paprika
- 1 tsp ground cumin
- salt to taste
- small pita breads cut in half
- choice of lettuce, tomatoes, and pickles
For the tangy white sauce:
- 1/3 cup mayonnaise
- 1/3 cup yogurt
- 1 clove garlic, crushed
- 1 TBSP lemon juice
- 1/4 tsp dried dill weed
- salt to taste
DIRECTIONS:
To prepare the chicken, in a medium-sized bowl combine the yogurt, garlic, lemon juice, and spices. Add the chicken pieces and let marinate for about 4 hours, or preferably overnight.
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Meanwhile prepare the tangy white sauce. Into a small bowl, use a whisk to combine the crushed garlic and lemon juice into the mayonnaise. Whisk in the yogurt and add the dill and salt to taste. Keep in the refrigerator till ready to serve.
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Heat a non-stick saute pan to medium-high and add 1 Tbsp of oil. Add the marinated chicken pieces and saute for 5 to 6 minutes. Cover the pan and slightly lower the heat, making sure to not dry the chicken completely out. Let chicken cook with pan covered for about 15-20 minutes, till most of the water is evaporated (A good amount of water will be released during the cooking process). Remove from heat.
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To serve, Into each half-pita pocket layer the lettuce, tomatoes, and pickles. Add the cooked chicken pieces and drizzle the tangy white sauce on top, or serve on the side.
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