Mediterranean Chicken Gyros Feta (Print Version)
# Ingredients:
→ Marinade
01 -
Skinless chicken breast, 500 grams
02 -
Oregano (dried), 2 teaspoons
03 -
3 minced garlic cloves
04 -
Salt and pepper, as preferred
05 -
3 big spoons of olive oil
→ Tzatziki Sauce
06 -
Grated cucumber, medium-sized (1 piece)
07 -
100 grams feta, crumbled
08 -
1 cup plain Greek yogurt
09 -
Juice of 2 tablespoons worth of lemon
10 -
Sprinkle of salt as you like
11 -
A little black pepper
→ Assembly
12 -
Pita bread, 4 rounds
# Instructions:
01 -
Mix together minced garlic, olive oil, oregano, salt, and pepper in a bowl. Cover the chicken with the mix, and leave it chilled in the fridge for anywhere between 30 minutes to 2 hours.
02 -
Sprinkle grated cucumber with a little salt and let it rest for 10 minutes, then press out any extra moisture. Put it into a bowl and stir in Greek yogurt, crumbled feta, lemon juice, salt, and pepper. Pop it in the fridge to keep cool.
03 -
Start by preheating your grill or grill pan to medium-high. Place chicken on it and cook for 6-7 minutes per side. Make sure the inside gets to 75°C (165°F). Rest the meat for a couple of minutes before slicing it into strips.
04 -
Toss each pita bread onto the grill for just 60 seconds or so per side. They’ll get a little softer and easier to fold.
05 -
Take one pita, pile on your chicken strips, drizzle on the tzatziki, and add extra toppings if you want—like shredded lettuce, sliced tomatoes, or onions.
06 -
Wrap the pita snugly around everything inside. Eat it while it’s still nice and warm, and serve some extra tzatziki with it if you like.
# Notes:
01 -
Leaving chicken to marinate overnight gives the best flavor boost.
02 -
Toasted pita has more flavor and is super flexible.