Chicken Gyros
Grilled chicken breasts on the BBQ are quite popular during the summer. Although it’s great to baste them with some BBQ sauce and eat them as is with veggies and a salad, there are many other ways you can serve a grilled chicken breast.
Last month I showed you a video on my Mexican Chicken Sub. I mentioned to you that when the mercury on the thermometer rises, I feel lazy, don’t really want to cook and have absolutely no problem eating a “sandwich” for dinner.
A sandwich that is so easy to make and you won’t have to go to a Greek restaurant to enjoy is Chicken Gyros! A snap to make and totally delicious, this dish is the perfect dish to break the “chicken breast” routine. To go along with this dish, here’s my tasty Homemade Tzatziki Sauce. Now there’s nothing stopping you from making this tasty sandwich at home.
If you decide to grill your chicken breasts, don’t slice them until they are cooked and have rested for 5 minutes. I use some Turkish oregano in this recipe. You can always use Greek oregano which I find stronger in flavor than our regular oregano. Also in this video, I’ll show you how to wrap it just like the professional gyro makers so you can look like a pro yourself in front of your family and friends.
I really love having Chicken Gyros every once in awhile. They have great flavor on their own plus topped with some Tzatziki Sauce along with a nice Greek Salad, this sandwich is just phenomenal! Next time it’s too hot to have a big meal, think about this recipe…
Bon Appétit!
Check out these other lovely Greek inspired recipes…
– Prawn Saganaki
– Greek Ouzo Pork Kebabs
– Spanakopita
– Baked Greek Pita Wedges
– Pastitsio
– Greek Pizza
and for more sandwich recipes, click on this link… Recipe Category • Sandwiches
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Chicken Gyros
Hover to scale
Ingredients
MARINADE
- 3 large cloves garlic, pressed
- 2 tsp. white wine vinegar
- 1/4 cup freshly squeezed lemon juice tips & tricks
- 1 tbsp. extra virgin olive oil tips & tricks
- 2 tbsp. plain Greek-style yogurt
- 1 tbsp. Turkish or Greek oregano (substitute regular oregano) Footnote #1
- 1/2 tbsp. fresh rosemary, chopped tips & tricks
- 1 pinch ground Himalayan sea salt, or to taste
- 2 large chicken breasts, cut into strips Footnote #2
GYROS
- 1 tbsp. olive oil
- 1 cup tzatziki sauce, to taste see Recipe
- 4 large pita bread (substitute flat bread)
- 1/2 cup sliced red onions, for garnish (Lyonnaise cut) tips & tricks
- 1/2 cup sliced red peppers, for garnish
- 1 large tomato, washed and sliced
Directions
MARINADE
- In a re-sealable plastic bag, add garlic, vinegar, lemon juice, olive oil, yogurt, oregano, rosemary and salt; mix very well.
- Add chicken and toss it well to coat.
- Transfer to the refrigerator for 3 hours and up to 12 hours, massaging and turning the bag once in a while.
GYROS
- In a large skillet over medium-high heat, add 1 tbsp. olive oil – if using the barbecue, brush the grill with oil and set the heat to 500ºF.
- Remove the chicken from the re-sealable plastic bag and discard the marinade.
- Cook chicken for 4 to 5 minutes per side or until no longer pink. Transfer to a plate and cover loosely with foil; rest for 5 minutes. If desired, heat pita bread.
- To assemble, place pita bread on a piece of foil. Add chicken and top with tzatziki sauce and sliced onion. Add lettuce, sliced red pepper and tomato if desired. Fold pita over or roll into a “tunnel shape” and serve it with Greek salad and drizzle with dressing.
Notes
Don't forget to rate and comment on this recipe!
