I had to do a double check to make sure I hadn’t posted this one yet. This is a dinner that we’ve eaten pretty much every other week for the past 3 years, and still never tire of it! It’s relatively quick and easy dinner too, that doesn’t heat up the whole house.
My husband grew up working in Greek family restaurants, so he’s always loved gyros. I stayed away from them for a long time, due the flat grey meat that is usually lurking inside. Then, my favorite internet Greek resident, Elly, shared her recipe for chicken gyros. It was like a revelation! I made them once years ago, and our whole family has been loving them since.
The chicken is marinated in lemon juice, olive oil, garlic, and oregano. Then grilled, sliced, and piled into a warm pita with plenty of cool, creamy tzatziki and fresh veggies of your choosing. I like lettuce, tomato, sliced cucumber, and red onion. Perfect for an evening dinner outside in the backyard, which we love to enjoy this time of year.
I usually like to serve a Greek (think garlic & oregano!) seasoned oven fry or Greek salad with them, but with the abundance of gorgeous tomatoes in my backyard right now I decided to make a cucumber tomato feta salad. Amazeballs! If you haven’t made this Greek favorite already, just go ahead and do so. I can say with certainty that it will probably go onto heavy menu rotation on your dinner menus!
Chicken Gyros
1 lb boneless, skinless chicken (breasts or thighs)
4 cloves garlic, minced
1 lemon, juiced
2 tsp red wine vinegar
2 tbsp olive oil
2 tsp dried oregano
kosher salt and pepper
1 batch tzatziki sauce
sliced tomatoes
sliced onions
sliced cucumbers
lettuce
4 (pocketless) pitas
Whisk together the garlic, lemon juice, vinegar, oil, oregano, and 1 teaspoon salt in a small bowl and add to Ziploc bag. Add in chicken pieces and marinate in the refrigerator for 1 hour, turning halfway through.
Preheat the grill (or pan, or broiler). Sprinkle the chicken with salt and pepper on both sides, and then grill over indirect heat until cooked through, about 8 minutes per side, depending what size/type chicken you are using. Allow the chicken to rest for a few minutes before slicing into strips.
Meanwhile, warm your pita bread. I have a gas stove, so I just spray them with a little bit of oil and stick them right on the burner for a few seconds per side. Top the pita with the chicken, tzatziki, tomatoes, cucumbers, onions, and lettuce.
Souce: slightly adapted from Elly Says Opa!
