Greek Chicken Gyros with Homemade Tzatziki
Lemon oregano marinated chicken in warm pita with homemade cucumber tzatziki and fresh vegetables.
Equipment
- Grill or skillet
- Box grater
- Mixing bowls
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts about 2 breasts, pounded to even thickness
- 2 tbsp olive oil
- 1 tbsp lemon juice for the marinade
- 2 cloves garlic minced, for the marinade
- 1 tsp dried oregano
- ¼ tsp salt for the marinade
- ¼ tsp black pepper
- 1 cup plain Greek yogurt whole milk
- ½ cucumber grated and squeezed dry
- 1 tbsp lemon juice for the tzatziki
- 1 cloves garlic minced, for the tzatziki
- 1 tbsp fresh dill chopped
- ¼ tsp salt for the tzatziki
- 4 pita breads warmed
- 1 medium tomato sliced
- ½ small red onion sliced
- 1 cup shredded lettuce
Instructions
Cooking
- Marinate. Mix the oil, lemon juice, garlic, oregano, salt, and pepper, coat the chicken, and chill 30 minutes.
- Sauce. Combine the yogurt, drained cucumber, lemon juice, garlic, dill, and salt, then chill.
- Cook. Grill or pan sear the chicken 6 to 7 minutes per side to 165 degrees F.
- Rest. Rest the chicken a few minutes and slice thin.
- Warm. Warm the pita until soft.
- Build. Fill each pita with chicken, tzatziki, tomato, onion, and lettuce.
Notes
Substitutions: Boneless chicken thighs work in the same weight, and olives or feta make nice extras.
Tips: Marinate overnight for deeper flavor and squeeze the cucumber dry.
Storage: Store the chicken and sauce separately in the refrigerator for up to 3 days.