Easy chicken gyro recipe with marinated chicken, fresh veggies, and homemade tzatziki on a warm pita round.
Prep Time::30 mins
Cook Time::20 mins
Additional Time:: 1 hr
Total Time:: 1 hr 50 mins
Servings::6
Ingredients
Tzatziki:
1 (16 ounce) container Greek yogurt
1 medium cucumber, peeled and coarsely chopped
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
1 ½ teaspoons dried dill weed
1 teaspoon distilled white vinegar
1 teaspoon lemon juice
salt and ground black pepper to taste
Chicken:
4 cloves garlic, minced
1 medium lemon, juiced
2 tablespoons extra-virgin olive oil
1 tablespoon dried oregano
2 teaspoons red wine vinegar
salt and ground black pepper to taste
1 ¼ pounds skinless, boneless chicken breast halves – cut into strips
Gyros:
6 (6 inch) pita bread rounds
1 medium tomato, diced
1 medium red onion, thinly sliced
½ head iceberg lettuce, chopped
Directions
Gather all ingredients.
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Make the tzatziki: Combine yogurt, cucumber, garlic, oil, dill, vinegar, lemon juice, salt, and pepper in a blender. Blend until smooth, then cover and refrigerate until needed.
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Make the chicken: Whisk garlic, lemon juice, oil, oregano, vinegar, salt, and pepper together in a large glass or ceramic bowl. Add chicken and toss until evenly coated. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
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Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a rimmed baking sheet with foil.
Remove chicken from the marinade and place onto the prepared baking sheet.
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Broil in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side. Transfer cooked chicken to a plate and let rest for 5 minutes.
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While the chicken is resting, make the gyros: Heat a large nonstick skillet over medium heat. Cook each pita in the hot skillet until warm and soft, about 1 minute per side.
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Top warm pitas with chicken strips, tzatziki, lettuce, tomato, and onion.
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Enjoy!
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