Yogurt Marinated Grilled Chicken Gyro with Watermelon Rind Tzatziki

Juicy, herb-packed, and perfect for grilling season, these chicken gyros are a fresh take on a Mediterranean classic. Nounós Creamery Classic Plain Greek Yogurt does double duty, creating a tender, flavorful yogurt marinade for the chicken and a creamy homemade tzatziki made with grated watermelon rind for a fun, sustainable twist. Wrapped in warm pita with fresh tomatoes and red onion, it's a protein-packed meal that's as vibrant as it is satisfying.

Grilled Chicken with Yogurt Marinade Ingredients:

• 1 ½ lbs boneless skinless chicken breast, patted dry

• ½  cup Nounós Creamery Classic Plain Greek Yogurt

• 2 tbsp extra virgin olive oil

• 3 cloves garlic, minced

• Zest of one lemon

• Juice of ½ lemon (save the other half for the tzatziki)

• 2 tsp dried oregano

• 2 tsp cumin

• 2 tsp red chili flakes

• Salt and pepper, to taste

Watermelon Rind Tzatziki Ingredients:

• ½ cup grated watermelon rind

• 1 ¾ cups Nounós Creamery Plain Greek Yogurt

• 1 clove garlic, minced

• 1 tbsp fresh dill, roughly chopped

• 1 tbsp fresh mint, roughly chopped

• Juice of ½ lemon

• ½ tbsp extra virgin olive oil

• Salt, to taste

Remaining Gyro Ingredients:

• Pitas, warmed before serving

• Heirloom tomatoes, cut into one inch pieces

• Red onion, thinly sliced

Steps:

1. Prepare the yogurt marinated chicken. Add the chicken breasts to a large ziplock bag and set aside. Add all remaining ingredients to a bowl and whisk until combined. Pour over the chicken and seal the ziplock bag shut. Use your hands to coat the chicken with the marinade. Refrigerate for at least two hours, or overnight.

2. Make the tzatziki. After grating the watermelon rind, go small handfuls at a time and squeeze out as much liquid as possible, then add the grated rind to a small bowl. Add the remaining tzatziki ingredients to the bowl and stir until well combined. Taste and adjust salt as needed. Cover and refrigerate until ready to use.

3. Preheat the grill to medium high heat. Remove chicken from the ziplock bag and pat dry. Grill for 5-6 minutes on each side, until a thermometer inserted into the thickest part of the chicken reaches 165 degrees. Remove from the grill and let rest for 5-10 minutes before slicing.

4. Assemble the gyros with the heated pita, a layer of tzatziki, chicken, tomatoes, and onions. Add additional fresh herbs if desired. Enjoy!