Description
Greek-inspired Mediterranean chicken gyro.
Ingredients
- 1 (16 ounce) container Greek yogurt
- 1 cucumber, peeled and coarsely chopped
- 1 ½ teaspoons dried dill weed
- 2 cloves garlic, minced
- 1 teaspoon distilled white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon extra-virgin olive oil
- salt and ground black pepper to taste
- 4 cloves garlic, minced
- lemon, juiced
- 2 teaspoons red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon dried oregano
- 1 ¼ pounds skinless, boneless chicken breast halves – cut into strips
- 6 (6 inch) pita bread rounds
- 1 teaspoon olive oil
- 1 tomato, diced
- 1 red onion, thinly sliced
- ½ head iceberg lettuce, chopped
Instructions
- Place Greek yogurt
- cucumber
- dill weed
- 2 cloves garlic
- white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
- salt
- and black pepper in a blender. Blend until smooth; set aside.
- Whisk together 4 cloves minced garlic
- juice of 1 lemon
- red wine vinegar
- 2 tablespoons olive oil
- and oregano in a large glass or ceramic bowl. Season to taste with salt and black pepper.
- Stir in chicken strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
- Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken on a large baking sheet.
- Broil the chicken 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 allow to rest for 5 minutes.
- Heat 1 teaspoon olive oil in a large skillet over medium heat; place each pita bread into the skillet until warm and soft
- about 2 minutes per pita.
- Serve warmed pita bread topped with chicken strips
- yogurt sauce
- tomatoes
- onion
- and lettuce.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 1 hr 45 mins
Servings: 6