Chicken Souvlaki Gyro Style

Chicken Souvlaki Gyro Style

Souvlaki marinade:
3/4 cup balsamic vinaigrette dressing
3 T. lemon juice
1 T. dried oregano
1/2 t. freshly ground black pepper
4 boneless, skinless chicken breast halves

Mix the marinade ingredients in a large ziploc bag. Add the chicken, seal and refrigerate for at least one hour. Preheat a grill to high heat, remove chicken from marinade (discard remaining marinade) and grill on both sides for about 8 minutes each until chicken is cooked through and juices run clear. Let chicken stand for about 10 minutes before slicing into thin strips.

Tzatziki sauce.
1/2 cup seeded, shredded cucumber
1 t. kosher salt
1 cup plain yogurt
1/4 cup sour cream
1 T. lemon juice
1/2 T. rice vinegar
1 t. olive oil
1 clove garlic, minced
1 T. chopped fresh dill
1/2 t. Greek seasoning
kosher salt and coarse pepper to taste

Toss the shredded cucumber with 1 t. kosher salt and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, lemon juice, rice vinegar and olive oil. Season with garlic, fresh dill and Greek seasoning. Squeeze the cucumber to remove any excess water, and stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
Hummus
1 can garbanzo beans, drained
1/3 cup tahini (sesame seed paste)
1-2 cloves garlic
1-2 T. lemon juice
1-2 T. olive oil
kosher salt to taste
Place all ingredients in a food processor (preferred) or a blender (but be prepared to be scraping and fussing with it to get it all to process) and pulse on low until ingredients are pureed and well incorporated. Adjust liquid and salt to taste.

Greek vinaigrette dressing:
1 cup olive oil
3 t. garlic powder
3 t. dried oregano
3 t. dried basil
2 t. pepper
2 t. salt
2 t. onion powder
2 t. Dijon mustard
1 1/3 cups red wine vinegar
Mix together all ingredients except the vinegar until well incorporated. Pour in the vinegar and mix vigorously until well blended.