Greek Chicken Gyros (Print Version)
# Ingredients:
→ Marinade
01 -
1/2 teaspoon black pepper
02 -
1 teaspoon salt
03 -
1 teaspoon dried oregano
04 -
2 cloves garlic, minced
05 -
2 tablespoons lemon juice
06 -
2 tablespoons olive oil
→ Protein
07 -
450g chicken breast, sliced into thin strips
→ Assembly
08 -
1/4 cup sliced red onion
09 -
1/2 cup diced tomatoes
10 -
1 cup chopped lettuce
11 -
1 cup tzatziki sauce
12 -
4 pita breads
# Instructions:
01 -
Mix olive oil, oregano, garlic, black pepper, lemon juice, and salt in a medium-sized bowl. Whisk it together until smooth.
02 -
Toss the chicken strips in the marinade, ensuring they’re coated all over. Cover and chill in the fridge for at least half an hour.
03 -
Heat up a grill or pan to medium-high. Take the chicken out of the marinade and cook each side for around 5 to 7 minutes. Make sure it’s cooked through and reaches an internal temp of 75°C.
04 -
Toast pitas briefly on a grill or in a hot pan for about a minute per side until they’re warm and soft.
05 -
Spread out each pita flat and add the cooked chicken. Layer on lettuce, tzatziki, tomatoes, and onions evenly.
06 -
Wrap the pita around the fillings to hold everything in, and you can use parchment paper to keep it tidy. Enjoy while it’s hot.
# Notes:
01 -
Let the chicken soak in the marinade overnight for deeper flavor.
02 -
You can serve some extra tzatziki sauce on the side for dipping.
03 -
Top with feta crumbles or Kalamata olives if you’d like extra flavor.