Chicken Gyros

I’ve always loved a good gyro, but somehow I had yet to ever make them at home. Gabe picked out this recipe the other day, because he had a craving for Greek food. The chicken marinade was so tasty, that you could even just have the chicken by itself. But with all the delicious toppings, it makes them irresistible. We even got the tomatoes, cucumber and red onion fresh from the local farmer’s market that day. It was delicious!

Chicken Gyros

Prep time: 1 hour and 10 minutes

Cook time: 20 minutes

Total time: 1 hour and 30 minutes

Yield: 4 servings

Ingredients

1 lb boneless, skinless chicken (breasts or thighs)
4 cloves garlic, crushed
1 lemon, juiced
2 teaspoons red wine vinegar
2 tablespoons olive oil
2 teaspoons dried oregano
kosher salt and pepper
12 oz. tzatziki sauce (I used Trader Joe’s brand, or you can make your own)
sliced tomatoes
sliced onions
sliced cucumbers
lettuce
4 (pocketless) whole wheat pitas

Instructions

Whisk together the garlic, lemon juice, vinegar, oil, oregano, and 1 teaspoon salt in a small bowl and add to Ziploc bag. Add in chicken pieces and marinate in the refrigerator for 1 hour, turning halfway through.

Preheat the grill (or pan, I used a cast iron grill pan). Sprinkle the chicken with salt and pepper on both sides, and then grill until cooked through, about 8 minutes per side, depending what size/type chicken you are using. Allow the chicken to rest for a few minutes before slicing into strips.

Meanwhile, warm your pita bread. I just spray a pan with a little bit of coconut oil and warm each side of the pita for 1-2 minutes per side. Top the pita with the chicken, lettuce, tomatoes, cucumbers, onions, and tzatziki.

Recipe inspired by Tide & Thyme.