Mike, Author at Life's A Tomato

French Toast using an Outdoor Griddle

I love cooking outside on my griddle. The fresh air. The process. And of course, the results. One of my favorite meals to make is breakfast. I’ll eat breakfast any time of the day. I think it’s extra-special to have it for dinner. It’s like you’re cheating, being bad. And I don’t mess around either. Like my French toast using an outdoor griddle. Easy. But oh, so deliciously good.

I don’t think that French toast is an opportunity to try and ‘go healthy’. I use whole milk. Brioche bread. Butter. Real sugar. You have to commit here. You can have broccoli tomorrow. Today, it’s time for an indulgent breakfast!

Crusty Softness

For my French toast using an outdoor griddle to be perfect it has to have two things: a slightly crunchy crust around the edges and a soft, sweet middle. I don’t rush flipping the bread until that crust is forming and the bread is wonderfully golden brown.

When you remove your French toast serve it immediately for the best results. But, if you need more time and it has to ‘sit around’ a bit, I recommend putting it on a wire rack instead of a platter. The platter and the hot bread make for steam and steam makes for soggy French bread. And that makes for sadness.

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Also try a garlic naan pizza made on your outdoor griddle!

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5 from 1 vote

French Toast using an Outdoor Griddle

Deliciously sweet, flavorful French toast made on an outdoor griddle.

Course Breakfast

Cuisine American

Keyword French toast, griddle

Prep Time 15

Cook Time 15

Servings

Calories 110kcal

Author Inspired by a recipe from Gimme Some Grilling

Equipment

Ingredients

8 slices Brioche bread you can substitute Texas toast
4 eggs
¾ cup whole milk
1 tablespoon sugar
2 teaspoons vanilla extract
1 ½ teaspoons ground cinnamon
2 pats butter the real stuff
Your favorite toppings whipped cream, fresh berries, toasted pecans, etc

Instructions

Preheat your griddle to medium heat, about 350 F.
In a small bowl, whisk together the eggs, milk, sugar, vanilla extract and cinnamon. I prefer to put the ingredients into a large Mason jar, put the lid on, and shake it.
Pour the egg mixture into a shallow dish such as a pie plate or 9" x 9" baking dish.
In a large shallow dish (I like to use a pie plate) whisk all the eggs, whole milk, sugar, vanilla extract and cinnamon until combined.
Place the butter onto the hot griddle and spread out a bit.
Dip the bread slices into the egg mixture. Get them well-coated on both sides but don't let them sit there and get soggy. Transfer to the griddle.
Cook until the bottoms are golden brown, 2-4 minutes. Flip and cook another 2-4 minutes until the other sides are golden brown.
Remove and add desired toppings and serve.

Notes

I like to make my egg mixture ahead of time. I’ve found it’s easier to do that in a Mason jar. Just add all ingredients, screw on the lid, and shake. I keep it in the fridge until I’m ready to cook. Just before I pour it into a dish to dredge the bread I give the jar another good shake or two to make sure everything is well-combined.

Nutrition

Nutritional values are approximate.

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Homemade Maple Bacon

It’s rare that our local grocery store has pork belly on sale. Heck, it’s rare that they even carry it. So when I was walking by the meat case the other day and eyed a 7 or so pound skin-off pork belly, I snagged it up instantly. Bacon. I had bacon on my mind. And nothing beats homemade maple bacon, either. I love the process, and I love the end result. The entire thing from start to finish makes me happy. And boy, is the bacon ever good!

It’s Easy

Making homemade maple bacon is actually quite easy. It only takes a few ingredients. That and a smoker and you’re set. Now, you’re not going to be saving money over store-bought bacon, so don’t go into this thinking you’re going to be rich when you’re done. But you will have better-tasting bacon. And a lot of joy and satisfaction from making it yourself. So don’t go into it ‘cheap’. Use a good maple syrup. And grab a good pork belly.

Time For Time

You cannot rush the curing process when making your bacon. That’s when the flavor gets infused into the pork belly. When you make it to the smoker you’re just adding that wonderful smoke flavor and (barely) cooking the pork. Most of the flavor comes from the time spent upfront, so don’t rush it. You’ll be more than rewarded.

I don’t have a big meat slicer, so I cut my bacon into slices using a knife. A very, very sharp knife. A dull knife will result in uneven pieces that won’t cook evenly. I highly recommend (always) having a sharp knife, especially for times like this.

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Some of my homemade bacon was destined for my copycat Wendy’s Baconator burgers!

Also try my easy homemade Cajun spice bacon.

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5 from 1 vote

Homemade Maple Bacon

Easy homemade bacon with a nice maple flavor.

Course Side

Cuisine American

Keyword bacon, smoked

Prep Time 7

Cook Time 6

Servings

Calories 492kcal

Ingredients

4 pounds pork belly skin removed

Maple Bacon Cure

1 teaspoon Pink curing salt Pink salt #1, optional
¼ cup maple syrup
¼ cup brown sugar
1 ½ tablespoons ground black pepper

Instructions

Combine the curing salt, maple syrup, brown sugar and pepper.
Rub the mix onto both sides of the belly.
Place in plastic bag on a pan in the refrigerator for 7 days. Flip the pork belly at least once a day..
After 7 days, remove pork belly from bag or pan and rinse off cure under cold water.
To smoke, fire up your smoker for smoking at 165 F. Use a fruit wood or hickory.
Add the belly to the smoker and smoke for 4-6 hours or until the internal temperature reaches 155 F. Remove and let rest for 10 minutes.
Slice lengthwise. If the belly is too soft to slice you can freeze it for 30 minutes to get it to set a little first.
To cook, fry in a pan or (my preferred method) bake in the oven at 400 F on an aluminum foil-lined pan for 30 minutes or until as crispy as you like it, flipping once.
Leftover bacon (cooked or raw) can be frozen for later use.

Notes

For best flavor, use vacuum-sealed bags for storage.

Nutrition

Nutritional values are approximate.

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Stovetop Pimento Mac and Cheese

“Give me a big ole heapin’ helpin’ of thin runny mac and cheese” said no one ever, anywhere. Good thing too because my stovetop pimento mac and cheese can hold its own and then some. Thick and creamy. Easy. With a simple twist: pimentos! This is my kind of easy stick-to-your-ribs side dish. Perfect on a cold day.

A Heck Of A Lot Better Than The Boxed Stuff

My stovetop pimento mac and cheese is not fancy. There’s nothing here that you probably don’t already have in your pantry. Sometimes you just want something simple and comforting. This is it. If you don’t have pimentos that’s ok, it’s still a great mac and cheese recipe without them!

Or you can substitute roasted red peppers. Just drain them and give them a good chop!

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And speaking of ribs, this really is great with a big ole half-rack of smoked ribs!

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5 from 1 vote

Stovetop Pimento Mac and Cheese

“Give me a big ole heapin’ helpin’ of thin runny mac and cheese” said no one ever, anywhere. Good thing too because my stovetop pimento mac and cheese can hold it’s own and then some.

Course Side

Cuisine American

Keyword mac and cheese, macaroni and cheese, pimento, pimiento

Prep Time 5

Cook Time 15

Servings

Calories 123kcal

Equipment

Saucepan

Ingredients

8 ounces medium pasta shells
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk warmed
8 ounces Velveeta cut into small cubes
4 ounce pimentos drained, dried on paper towels
ground black pepper to taste

Instructions

Cook the pasta until just al dente per package instructions. Drain.
Melt the butter in a medium saucepan over medium heat.
Whisk in the flour. Keep whisking and cook for 1 minute.
Whisk in the milk. Bring to a slow simmer, whisking often.
Reduce heat to low and keep whisking for 2 minutes or until the mixture is smooth.
Add the cheese. Stir until melted.
Stir in the pimentos.
Add pepper to taste and stir.
Fold in the pasta and serve.

Notes

Use Mexican Velveeta for a nice twist.

Nutrition

Nutritional values are approximate.

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Beef Bouillon Slider Smash Burgers

If you’re looking for beefy, flavorful patties look no further. These beef bouillon slider smash burgers bring it. This is how you can turn your rather standard, everyday burgers into something new and different. Topped with a fresh mix of lettuce, tomato, onion and a sauce with a little kick, these little bites disappear in no time.

On Top. Or On Bottom.

I like to put my lettuce mix for these beef bouillon slider smash burgers on the bottom bun. Not on top of the patty. Hear me out as to why. I’ve found that toppings, and especially saucy ones like the one here, stay on the buns better when they are underneath. They don’t squeeze out when you take a bite. It’s slippery up on top. You’ve got cheese. That’s slippery. Add a wet sauce and you have a recipe for ‘topping squeeze’ and that’s not a good thing. Try it and see what you think.

You can make these as ‘full sized’ burgers instead. Just form the flavored beef into 4 ounce patties instead of 2 ounces.

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Also try my cedar planked beef sliders. Looking for full-sized smash burgers instead? Try my easy BBQ Velveeta smash burgers!

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5 from 1 vote

Beef Bouillon Slider Smash Burgers

Packed with beef flavor and topped with fresh greatness, these little burgers satisfy!

Course Main

Cuisine American

Keyword beef, sliders

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 587kcal

Equipment

Ingredients

For the burgers

1 pound ground beef
1 tablespoon Better Than Bouillon Roasted Beef Base
1 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 teaspoon garlic minced
8 slider buns
2 slices American cheese each cut into 4 equally-sized squares

For the topping

¼ cup lettuce chopped
½ small Roma tomato chopped
1 tablespoon onion chopped
1 tablespoon bread and butter pickle chips chopped, about 2 slices
1 tablespoon mayonnaise
1 tablespoon prepared mustard
1 teaspoon hot sauce more or less, to taste

Instructions

For the topping

Combine all ingredients in a small bowl. Reserve until ready to use.

For the burgers

In medium bowl, combine the beef, beef base, and black pepper. Form into 8 2-ounce balls.
Heat your griddle or grill on medium-high heat.
While the grill is heating, melt the butter in a small saucepan over medium heat.
Add the garlic and saute for 2-3 minutes. Remove from heat and reserve until ready to use.
Place the balls onto the griddle and let cook for 30 seconds then flatten them out until then using a spatula or grill press.
After 3 minutes flip the patties. Continue cooking until almost done to your preference.
Add the cheese pieces and cook another minute until melted and the burgers are done.
While the burgers are cooking, slather the buns with the garlic butter and toast the buns on the grill or griddle.
Add the topping to the bun bottoms. Don't be shy with it.
Remove burgers from the griddle and place onto the buns. Add the top bun and serve.

Notes

I prefer to put my topping on the bottom bun. It tends to stay on the buns better that way. Feel free to put yours on top of the patties instead!

Nutrition

Nutritional values are approximate.

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The Best Quick Fix Potato Chip Recipes

Quick fix potato chips are a fast and easy way to come up with exciting, new and delicious flavors of potato chips without ever having to turn on the deep fryer!

Jump to the List

If you’ve ever stared into your pantry at a big bag of plain, low-salt, or classic potato chips and wished they were something a little more exciting, this is my favorite kitchen hack. Quick fix potato chips are my go-to trick for transforming that boring bag into a completely new snack in under 5 minutes.

So Easy. So Good.

The concept is brilliantly simple and it works every single time. You just heat the chips long enough to release some of their own natural oil — just enough to make them slightly warm and glisten — and then you toss them, gently, in your favorite seasoning blend. That little bit of warm oil is all you need. It acts like a perfect glue for the seasoning to cling to, so you get full, even coverage without any extra oil, butter, or cooking spray.

Stay Cheap, My Friends

Why I love this method so much here at Life’s A Tomato is that it’s endlessly customizable, budget-friendly, and foolproof. You don’t need to buy those expensive boutique bags. One big bag of sturdy plain chips becomes 3 or 4 different flavors for game day, parties, or movie night.

For the best results, I recommend using a sturdy chip. Kettle-cooked, wavy, or ruffled chips hold up the best to being tossed. Heat them in a 275°F oven for 3-4 minutes, or in an air fryer at 250°F for 2 minutes — you want them warm, not browned or extra crispy. Then work quickly. Add your seasoning to a large bowl, add the warm chips, and toss very gently with your hands or two large spoons.

Let Get To It!

That’s it! From BBQ and Bloody Mary to Garlic Parmesan, Lemon Pepper, Nashville Hot Chicken, Mango Chile-Lime, and even Ramen-seasoned, you can create any flavor you can dream up. Below are my 16 favorite quick fix recipes to get you started.

The List

Quick Fix Barbecue Potato Chips

You don't need to grab the expensive chips when you make quick fix barbecue potato chips.

Check out this recipe

Quick Fix Bloody Mary Potato Chips

You don't need to grab the expensive chips when you make quick fix Bloody Mary potato chips.

Check out this recipe

Quick Fix Cheesoning Potato Chips

The solution to boring potato chips.

Check out this recipe

Quick Fix Frank’s RedHot Original Seasoning Potato Chips

You don't need to grab the expensive chips when you make quick fix Buffalo-flavored potato chips.

Check out this recipe

Quick Fix Garlic Ginger Teriyaki Potato Chips

For something different, you can't beat these chips!

Check out this recipe

Quick Fix Garlic Parmesan Potato Chips

Inspired by a recipe from Simple Comfort Food

Check out this recipe

Quick Fix Lemon Pepper Potato Chips

Chips. Lemon pepper seasoning. That's it! And oh-so-good!

Check out this recipe

Quick Fix Mango Chile-Lime Potato Chips

You don't need to grab the expensive chips when you make quick fix Mango Chile-Lime potato chips.

Check out this recipe

Quick Fix Nashville Hot Chicken Potato Chips

Thick chips hold up better to being tossed in the seasoning.

Check out this recipe

Quick Fix Ramen-Seasoned Chips

Since the seasoning is quite salty, you may want to use low-salt chips.

Check out this recipe

Quick Fix Roasted Garlic And Herb Potato Chips

The solution to boring potato chips.

Check out this recipe

Quick Fix Rotisserie Chicken-Seasoned Potato Chips

For something different, you can't beat these chips!

Check out this recipe

Quick Fix Salt and Vinegar Potato Chips

I prefer wavy ruffled chips for my quick fix salt and vinegar potato chips.

Check out this recipe

Quick Fix Salt Pepper and Garlic Potato Chips

The solution to boring potato chips.

Check out this recipe

Quick Fix Sweet-And-Savory Potato Chips

Sweet and savory combine for an exciting snack!

Check out this recipe

Quick Fix Woodfired Garlic Potato Chips

These quick fix woodfired garlic potato chips really take no time at all.

Check out this recipe

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Smoked Roasted Garlic and Herb Cream Cheese

I had the smoker going, making a big batch of homemade bacon. And there was a little bit of room left on my grates. Unused smoker space. I can’t have that. So I made some smoked roasted garlic and herb cream cheese! Easy as can be. Delicious. And it’s the perfect treat, too. Just grab some crackers and in no time you’ll be enjoying this savory, garlicky, nicely herbaceous creamy cheese too!

A Little Smoke Goes A Long Way

Cream cheese loves smoke. If this is your first time making smoked roasted garlic and herb cream cheese I suggest that you go light on the smoke. Very light. Use a small chunk of wood. See how it goes. Make note of how much smoke you use so that you (might) adjust it the next time. Because there will be a next time, believe me. This stuff is magical. And it can take on so many different flavors, too. Savory. Sweet. Spicy. You can do anything!

Easy On. Easy Off.

I’ve found that a foil-wrapped cedar plank is the perfect way to get cream cheese onto and off the smoker. The cheese gets a little melted, making it slide off easily when it’s done. Does the plank add a bit more flavor? Maybe, but probably not. We’re not smoking at a high enough temperature to get the plank smoldering. We don’t want a high temperature. Too high and we’re making a cream sauce!

As an aside, this cheese makes for the perfect ‘cook’s treat’. A little something for me to nibble on while I’m cooking something else, like bacon!

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Also try some cedar planked Cool Ranch Doritos!

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5 from 1 vote

Smoked Roasted Garlic and Herb Cream Cheese

The perfect cheese treat!

Course Appetizer

Cuisine American

Keyword cream cheese, smoked

Prep Time 15

Cook Time 2

Servings

Calories 99kcal

Equipment

Smoker

Ingredients

8 ounces cream cheese
¼ cup Weber Roasted Garlic and Herb Seasoning more or less, to taste
crackers for serving

Instructions

Fire up your smoker for 225 F. Use whatever wood you prefer, but I recommend a lighter wood (such as apple) since the cheese will easily absorb the smoke.
Unwrap the cream cheese but leave it on the foil.
Place into the freezer for 10 minutes to harden slightly.
Use a knife to cut diagonal slits across the top of the cheese. Cut about 1/4" deep.
Sprinkle the cheese liberally with the seasoning. Press it down gently to get into the slits you just cut.
Place the cheese (on the foil) onto your smoker and smoke 1 1/2-2 hours depending on how smoky you want your cheese. The cheese should soften slightly but not melt.
Remove and serve with crackers.

Notes

I place my cream cheese on a foil-wrapped cedar plank. I found that it makes it easier to get the cheese on/off the smoker. As the cheese softens it slides off the foil easily onto my serving platter.

Leftover cheese can be served cold or warmed in an air fryer, oven or microwave.

Nutrition

Nutritional values are approximate.

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Easy Dill Tartar Sauce

It was not fru-fru dinner night. And I’m way ok with that. Some crunchy fish filets and fries were on the menu. I’m a fish and chips addict, whether I get them in an Irish pub or out of the freezer. But I gotta have a good tartar sauce (or sometimes, malt vinegar) to go with them. That’s right, ‘them’. Not only do I like a nice dilly sauce with my fish, I also dip my fries in it. Nothing beats it. Try it! Easy dill tartar sauce is great!

Dill Me In

I like to use fresh dill in this easy dill tartar sauce but that’s not always possible. I’ve found that dried dill works just fine. I like my tartar sauce pretty dilly, so I usually add more. And speaking of more, I’d double the recipe even for 4 servings if you’re a tartar sauce maniac like me. Really, that’s mostly because of the fry-dipping thing. Mayonnaise sauces aren’t popular in the US for fries, but they should be. People are missing out in my opinion!

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Also try my malt vinegar aioli.

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5 from 1 vote

Easy Dill Tartar Sauce

You'll definitely want to double this recipe! Or even quadruple!

Course Sauce

Cuisine American

Keyword dill, tartar sauce

Prep Time 15

Get happy time 12

Total Time 12 15

Servings

Calories 208kcal

Author Inspired by a recipe from I Wash, You Dry

Equipment

Ingredients

½ cup mayonnaise
¼ cup dill pickle relish
½ teaspoon dried dill or 1/2 tablespoon fresh, chopped
1 teaspoon fresh parsley
¼ teaspoon onion powder
1 teaspoon lemon juice
½ teaspoon sugar
½ teaspoon Dijon mustard
1 pinch ground black pepper
1 pinch cayenne pepper

Instructions

Place all ingredients into a bowl.
Whisk or stir to combine.
Cover and refrigerate until ready to serve.

Notes

Stir again before serving.

You can serve the sauce immediately, but it’s better the next day.

Nutrition

Nutritional values are approximate.

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Hula Hula Baked Beans

I consider baked beans to be just about the best side dish. There’s just never anything boring about them. There are so many ways to prepare them. Smoky. Sweet. Tangy. The combinations seem endless. Today I made a nice little batch of hula hula baked beans to go with some grilled burgers. A little sweet, and a little citrusy, these beans hit the spot. And they were super-easy to make, too.

Get Chunky

I went with pineapple rings to top my hula hula baked beans. Why? I thought they looked cool. And everyone knew that the beans had pineapple in them. Upfront. No questions. Ok, sure I could’ve gone with crushed pineapple or pineapple chunks. But why? “Hey, there’s pineapple in here!” that’s what my baked beans said.

Can you substitute canned apples like all those other recipes? Sure. But don’t call them hula hula beans any more if you do!

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Also try my peach BBQ beans.

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5 from 1 vote

Hula Hula Baked Beans

A delicious, sweet baked beans recipe that's sure to please!

Course Side

Cuisine American

Keyword baked beans, pineapple

Prep Time 15

Cook Time 30

Servings

Calories 165kcal

Author Inspired by a recipe from The Family Cookbook Project

Equipment

Ingredients

28 ounces baked beans
2 tablespoons molasses
2 teaspoons prepared mustard
¼ cup brown sugar packed
⅛ teaspoon ground cinnamon
⅛ teaspoon ground cloves optional
8 ounce pineapple slices drained well
1 tablespoon butter cut into 4 small squares

Instructions

Preheat oven to 350 F.
Lightly spray a 1 1/2 quart casserole dish with non-stick spray.
Stir together the beans, molasses, yellow mustard, brown sugar, cinnamon and cloves in a medium bowl.
Pour the mixture into the casserole and spread out evenly.
Top the casserole with the pineapple slices and dot with the butter.
Bake for 30 minutes until bubbly hot.

Notes

This recipe can easily be doubled to serve a crowd!

Nutrition

Nutritional values are approximate.

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Italian Artichoke Panini using the Cuisinart Griddler

Oh you delicious, crunchy, dripping, yummy sandwich you! This Italian artichoke panini using the Cuisinart Griddler is just another reason my Griddler can be found on my countertop just about every day of the week. I use it that much that rarely does it find its way back into the pantry. Because in just minutes I can have a restaurant-quality sandwich for a fraction of the cost. Hot off the press and perfect.

One Tasty Panini

I tend to put Italian-style meats on my paninis, though it’s not required. You can use your favorites. But I have found that Aldi makes this wonderful pack of Italian meats that also includes provolone cheese. It’s priced right and makes for fantastic sandwiches like this Italian artichoke panini using the Cuisinart Griddler. This isn’t rocket science, as they say. Just use good ingredients and you’ll have a great sandwich.

Just Leave It Be

After you place your sandwich on the hot griddle just leave it alone. Don’t go playing with it. Don’t turn it. Or flip it. Don’t open it to see what’s going on between the slices of bread. Just wait until the outsides get toasty crunchy brown. Then remove it. Then enjoy.

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Also try my easy spicy relish paninis using the Cuisinart Griddler.

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5 from 1 vote

Italian Artichoke Panini using the Cuisinart Griddler

A slightly nutty, crunchy sandwich that is sure to wow!

Course Main

Cuisine American

Keyword Griddler, sandwich

Prep Time 5

Cook Time 10

Servings

Calories 473kcal

Equipment

Cuisinart Griddler

Ingredients

4 slices Italian bread thicker is better
4 slices Genoa salami
6 slices hot salami or sandwich pepperoni
2 slices provolone cheese
artichoke hearts to taste, chopped, patted dry
2 teaspoons vegetable oil olive oil
mayonnaise to taste, optional

Instructions

Pre-heat your Griddler with the dials set for high-heat panini griddles.
Set out the bread slices on a cutting board or counter top.
Top with the meats and cheese.
Top the sandwiches with the chopped artichoke hearts.
Add the top slices of bread to form the sandwiches.
Brush the outsides of the bread slices with the oil.
Transfer to the Griddler and close the lid. Cook until the bread is golden brown and crunchy.
Remove and let cool slightly before opening to add mayonnaise to inside of top pieces of bread.
Slice and serve.

Notes

Do not put a lot of pressure on the griddle lid while cooking as it will cause the meats and cheese to escape. Try to keep the lid level so that the tops of the sandwiches cook evenly.

Nutrition

Nutritional values are approximate.

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Grilled Chicken Gyros using an Outdoor Griddle

These grilled chicken gyros are exactly why I love my outdoor griddle. Fantastic, tender, flavor-packed chicken. Warm, toasted pitas. A quick-and-easy Greek-inspired salad. And of course, tzatziki sauce. This was one great dish and one we’ll make again and again.

Happy And Happier

The chicken for these grilled chicken gyros using an outdoor griddle needs a bit of time to marinate. Go for 2 hours minimum. Twelve is even better. At most, go 24 hours. I used boneless skinless chicken thighs because they have the most flavor thanks to all that fat. If you’re leaning towards the healthier side you can certainly use boneless skinless chicken breasts instead. If they are particularly thick you may want to slice or butterfly them before marinating so they absorb maximum flavor.

The recipe for the tzatziki makes a lot. A big batch. So when it comes time to make your gyros, load up. Or serve some on the side for dipping pita chips!

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I use this countertop shredder/grater to grate the cucumber. It does a fantastic job and boy, is it ever easy to clean. I won’t miss my old box grater after using this fun tool!

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Also try my ground beef nachos, also made on the outdoor griddle!

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5 from 1 vote

Grilled Chicken Gyros using an Outdoor Griddle

Tremendous flavor in every bite!

Course Main

Cuisine Greek

Keyword griddle, gyro

Prep Time 30

Cook Time 2 15

Servings

Calories 611kcal

Author Inspired by a recipe from Recipe tin Eats

Equipment

Ingredients

For the chicken

2 pounds chicken thighs boneless and skinless
3 cloves garlic minced
1 tablespoon apple cider vinegar
3 tablespoons lemon juice
1 tablespoon extra virgin olive oil
3 tablespoons Greek yogurt do not use light
1 ½ tablespoon dried oregano
1 teaspoon kosher salt
¼ teaspoon fresh ground black pepper

For the tzatziki

2 cucumbers peeled, seeds removed
1 ¼ cups Greek yogurt do not use light
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 clove garlic minced
¼ teaspoon kosher salt
1 pinch fresh ground black pepper

For the salad

3 tomatoes seeds removed, diced
3 cucumbers peeled, seeds removed, diced
½ red onion chopped fine
¼ cup fresh parsley leaves chopped
1 pinch kosher salt
1 pinch fresh ground black pepper

For the gyros

6 pita breads warmed

Instructions

For the chicken

Place the chicken into a large resealable bag or container.
Whisk together the remaining chicken ingredients and add to the chicken.
Toss to coat and seal. Refrigerate for 2-12 hours, turning occasionally.

For the tzatziki

Grate the cucumber using a box grater or hand grater.
Place the grated cucumber into a paper towel or cheese cloth and squeeze out as much of the liquid as possible.
Transfer the cucumber to a bowl and add the remaining tzatziki ingredients. Stir and let rest for 20 minutes.

For the salad

Combine all of the salad ingredients in a bowl.

For serving

Preheat your outdoor griddle on medium high.
Drizzle a little oil onto the griddle.
Remove the chicken from the marinade and shake off any excess. Place onto the griddle.
Grill for 2-3 minutes per side until done. Thicker pieces may take longer.
Remove to a plate and cover with foil and let rest for 5 minutes.
Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.
Chop or slice the chicken as desired.
If your chicken thighs are large, you may need to cut them. Mine were small.
Lay the pita breads on parchment paper squares that are slightly larger than the pitas.
Add some salad to each of the pita breads. Add the chicken and tzatziki (there'll be plenty, so load up)!.
Gently roll the pitas up, enclosing them in the parchment paper.

Nutrition

Nutritional values are approximate.

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