Chef notes
This simple and incredibly flavorful recipe for homemade chicken gyros comes together in less than 30 minutes. The beauty of my take on this iconic Greek dish is that it draws on ingredients that, when combined, create the most juicy, bright and refreshing notes. Instead of waiting hours for spit-cooked meat, the thin chicken breast grills up in no time. Topped with crisp lettuce, sweet tomatoes and fresh cucumber tzatziki sauce, these sandwiches will be a true hero for your lunch or dinner menu.
Ingredients
- 3/4 cup red wine vinegar
- 3 tablespoons fresh lemon juice
- 1 tablespoon dried oregano
- 1/2 teaspoon ground black pepper
- Kosher salt
- 2 boneless, skinless chicken breasts boneless, skinless chicken breasts
- 1/2 cup cucumber (not English), shredded
- 1 teaspoon kosher salt
- 1 cup plain 2% Greek yogurt
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon red wine vinegar
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1 tablespoon fresh dill, chopped
- 2 large pita bread rounds, halved
- 1 heart romaine lettuce, chopped
- 1 red onion, thinly sliced
- 1 tomato, sliced
- 1/2 cup crumbled feta cheese
Preparation
1.In a large bowl, combine marinade ingredients and mix well.
2.Butterfly the chicken breasts by cutting the breast horizontally. Lay the chicken breast out flat and cover with saran wrap. Pound out the chicken with a meat mallet until about ¼-inch thick.
3.Add chicken to marinade and stir to combine. Let sit for 10 minutes, making sure the meat is well covered.
4.Shred cucumber on a box grater and toss with salt. Allow to sit for at least 5 minutes.
5.In a medium bowl, mix together the yogurt, lemon juice, vinegar, olive oil, garlic and dill. Wrap cucumber in a cheesecloth or paper towel and squeeze to remove excess water. Add cucumber to sauce and stir to combine. Refrigerate before serving.
6.Spray a grill pan with nonstick cooking spray. Remove chicken from bowl, shaking off excess marinade and place on hot grill pan. Discard remaining marinade.
7.Cook chicken until juices run clear, about 4 minutes on each side. Do not move the chicken to ensure grill marks. Remove chicken from the pan and allow to rest on a cutting board for 5 to 10 minutes.
10.Place halved pita bread on the grill and cook for about 2 minutes, until just warmed through.
11.After chicken rests, cut into ½ inch strips.
12.Stuff pita pockets with chicken, sauce and fresh veggie toppings. Serve and enjoy!
