Chicken Gyro

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For the chicken marinade: – 1 lb. chicken breast sliced into ½-inch strips – 3 tbsp. olive oil – 1 tbsp. lemon juice – 1 tbsp. red wine vinegar – 1 tsp. paprika – 1 tsp. dried oregano – ½ tsp. salt – ½ tsp. pepper For the Tzatziki Sauce: – 1 medium cucumber – 1 cup plain Greek yogurt – 1 tbsp. extra virgin olive oil – 1 tbsp. lemon juice – 2 tbsp. chopped fresh dill – 1 medium clove garlic pressed or minced – ¼ teaspoon salt For the Gyro: – Pita bread – Shredded iceberg lettuce – Sliced tomatoes – Sliced cucumbers – Sliced onion – Feta cheese




Marinate the chicken. Place the chicken in a medium bowl and add all of the marinade ingredients. Mix it well, cover with plastic wrap, and marinate for at least 2 hours, preferably overnight.



Make the tzatziki. Grate the cucumber and squeeze the excess liquid out with your hands. Discard the liquid. Place the cucumber in a mixing bowl with the rest of the tzatziki ingredients and mix well.



Cook the chicken. Heat a large, non-stick skillet over medium-high heat. Add the chicken slices and cook for about 4-5 minutes on each side, until cooked through. Slice the chicken into thin strips.



Make the Gyro! Warm the pita bread (in the oven or microwave). Add a bit of shredded lettuce, tomato, cucumber, onion, and chicken on top. Drizzle with a generous amount of tzatziki and feta cheese, if desired. Fold the gyro* in half and serve.

Click "See Recipe" below for the exact measurements and step-by-step photo and video instructions.

Thick Brush Stroke

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