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Easy Chicken Gyro Recipe

Recipe by: KarenCanCook

"Greek-inspired Mediterranean chicken gyro."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook20 m
  • Ready In1 h 45 m
  • 1Place 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.
  • 2Whisk 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.
  • 3Stir in chicken strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
  • 4Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • 5Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken on a large baking sheet.
  • 6Broil the chicken in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side.
  • 7Transfer cooked chicken to a plate and allow to rest for 5 minutes.
  • 8Heat 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.
  • 9Serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onion, and lettuce.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 441 cals
  • 1 (16 ounce) container Greek yogurt
  • 1 cucumber, peeled and coarsely chopped
  • 1 1/2 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 1/4 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
  • 1/2 head iceberg lettuce, chopped
Nutrition

Amount per serving ( 5 total)

  • Calories:
    441
    22%
  • Fat:
    18.3
    28%
  • Carbs:
    39.3
    13%
  • Protein:
    30.3
    61%
  • Cholesterol:
    71
    24%

Based on a 2,000 calorie diet

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