I’ve been on a bit of a Greek kick lately, so today’s recipe is in honor of one of my favorite fair/carnival stand foods: gyros. Although my favorite version of this sandwich is made with lamb, I found this grilled chicken variation from The Girl Who Ate Everything blog. The marinated chicken is good enough on its own, so if you’re not into the rest of the normal accompaniments, feel free to use it in whatever way you like best.
The original recipe includes its own tzatziki recipe, but I prefer this garlic and dill version. Use whichever you like best!
2 teaspoons minced garlic
Juice of 1 lemon (about 2-3 tablespoons)
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
2 heaping tablespoons plain Greek yogurt
1 tablespoon dried oregano
Salt and pepper
1¼ pounds boneless, skinless chicken breasts
Tomatoes, seeded and diced
Red onion, sliced thin
Garlic and dill tzatziki
- To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well.
- Add the chicken breasts to the bowl and mix well to coat. Cover with plastic wrap and refrigerate for about 1 hour.
- Cook the chicken as desired (I like to grill it). Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Then slice the chicken into about ½-inch slices.
- To assemble, place a few chicken slices, a dollop of tzatziki, and a sprinkling of tomatoes and onion into the folded pita.