Chicken Gyros
This tasty Greek classic chicken gyros is quick and easy to make... the perfect summer dish when it's hot outside!
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
Footnote #1: Turkish or Greek oregano are stronger in flavor...a must try!
Footnote #2: If you intend to grill your chicken breasts on the barbecue, don't slice them until they're cooked and rested for 5 minutes.