Greek gyro sandwiches are one of my favorite things of all time. The lamb “special” gyro at my local greek restaurant is to die for, and this is a pretty excellent at-home option. This made for a perfect healthy lunch.
Chicken Gyros
Recipe by Just the Tip / Inspired by The Girl Who Ate Everything
Here’s what I used:
For the tzatziki sauce:
- 14 oz. 0% Greek yogurt
- 2 mini seedless cucumbers (or 1/2 large english cucumber), seeded (yes, there are still seeds)
- 2 cloves peeled garlic
- 1 tsp white wine vinegar
- salt and pepper
- squeeze of fresh lemon juice
- extra virgin olive oil
For the chicken:
- 4 cloves garlic, smashed
- juice of 1 lemon
- 2 tsp red wine vinegar
- 2 tbsp extra virgin olive oil
- 2 tbsp greek yogurt
- 1 tbsp. dried oregano
- salt and pepper
- 1 lbs boneless, skinless chicken breasts
For the sammich:
- sliced red onion
- diced cucumber
- whole wheat pita (if you can find gyro bread, even better!)
Here’s what I did:
- In a medium bowl, mix together the garlic (smashed or grated), lemon juice, red wine vinegar, olive oil, greek yogurt, oregano, salt and pepper.
- Transfer to a large ziploc bag and add the chicken. Seal the bag, swish around, and stick it in the fridge for at least an hour to marinate.
- Meanwhile, make the sauce. In a small bowl, grate in the garlic and cucumber. Add the rest of the ingredients, cover, and refrigerate for at least 30 minutes to let the flavors combine.
- Grill the chicken (4-5 minutes on each side on a hot grill pan) and let rest for 5 minutes. Slice the chicken and assemble the pita, garnishing with lots of the tzatziki and some red onion and tomatoes.
