Chicken Gyros

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:

  1. In a medium bowl, mix together the garlic (smashed or grated), lemon juice, red wine vinegar, olive oil, greek yogurt, oregano, salt and pepper.
  2. 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.
  3. 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.
  4. 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. 

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