Name: Chicken Gyros with Cucumber Salsa and Tsatsiki
Cook time: 40 min
Total time: 40 min
Yield: Makes 4 servings
Ingredients: 2 Kirby cucumbers, divided; 1 1/2 cups Greek yogurt (3/4 pounds); 1 teaspoon fresh lemon juice, divided; 5 garlic cloves, minced, divided; 1 pint grape tomatoes, quartered; 1 small red onion, halved and thinly sliced; 1/3 cup chopped flat-leaf parsley; 1/4 cup chopped mint; 1/4 cup extra-virgin olive oil; 1 rounded teaspoon dried oregano; 1 rounded teaspoon dried rosemary, crumbled; 1 (12-ounces) package naan bread (four 8-inch pieces) or 4 (8-inch) pocketless pita rounds; 1/2 roast chicken, skin discarded, meat shredded (about 2 1/4 cups), and carcass reserved for stock; 1/2 head iceberg lettuce, thinly sliced

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Photo by Romulo Yanes

It's March, which feels like the longest month, and for many of us, it's still cold and dreary outside. Time to start fantasizing about sitting at a café table somewhere hot and dazzlingly sunnyéa Greek island would do nicely. These hearty sandwiches will take you there.

Cooks' note:

Tsatsiki can be made 1 day ahead and chilled.

Recipe notes

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