Chicken Gyros

Chicken Gyros is healthier version of the classic Greek street food. The chicken, substituted for the lamb gyros meat, draws tremendous flavor from the yogurt-lemon-oregano marinade. The preparation is simple and leftovers are super easy because only the chicken needs to be reheated. The Tzatziki Sauce recipe makes more the enough for the 4-6 servings so you’ll have plenty left to use for a dip with baked pita chips or cut fresh peppers, celery and carrots.

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Chicken Gyros

Serves 4 – 6

2 lbs. boneless, skinless chicken breasts, sliced thin

For Marinade

3 large garlic cloves, minced
3 tsp apple cider vinegar
3 Tbsp fresh lemon juice (about 1 large lemon)
1 Tbsp extra virgin olive oil
3 Tbsp Greek yogurt
2 tsp dried oregano
1 pinch kosher salt
Freshly ground black pepper

For Tzatziki Sauce

2 medium cucumbers
2 cups Greek yogurt
2 tsp apple cider vinegar
1 Tbsp lemon juice (about 1/2 large lemon)
1 Tbsp extra virgin olive oil
1 pinch kosher salt
Freshly ground black pepper

For Salad

3 tomatoes, deseeded and diced
3 cucumbers, diced
1/2 red onion, peeled and finely chopped
1/4 cup chopped fresh parsley
Kosher salt
Freshly ground black pepper

4-6 pita breads

To prepare the marinade: Mix the marinade ingredients in a bowl. Place chicken breasts in a large zip-top plastic bag. Pour the marinade over the chicken and massage and squeeze out as much air as possible. Refrigerate for at least 2 hours and up to 12 hours.

To prepare the Tzatziki: Cut the cucumbers into quarters lengthwise and scrape out seeds. Coarsely grate the cucumber. Wrap the shredded cucumber in a large piece of cheesecloth and squeeze to remove excess liquid. Place the cucumber in a bowl and add the remaining ingredients. Mix to combine. Refrigerate for at least 20 minutes to allow flavors to combine, longer if possible.

Combine all of the salad ingredients in a bowl.

Heat grill for medium direct grilling. Remove the chicken from the marinade. Cook until golden brown and cooked through. Set aside and cover with foil. Allow to rest for 5 minutes before cutting.

Warm the pitas. Top each with a generous amount of grilled chicken. Top with salad and tzatziki. Serve warm.

Cut the chicken into 1/4-inch thick slices.

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