For the chicken marinade:
- 1 lb. chicken breast sliced into ½-inch strips
- 3 tbsp. olive oil
- 1 tbsp. lemon juice
- 1 tbsp. red wine vinegar
- 1 tsp. paprika
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/2 tsp. pepper
For the Tzatziki Sauce:
- 1 medium cucumber
- 1 cup plain Greek yogurt
- 1 tbsp. extra virgin olive oil
- 1 tbsp. lemon juice
- 2 tbsp. chopped fresh dill
- 1 medium clove garlic pressed or minced
- ¼ teaspoon salt
For the Gyro:
- Pita bread
- Shredded iceberg lettuce
- Sliced tomatoes
- Sliced cucumbers
- Sliced onion
- Feta cheese
- Psst!
- Scroll up the post for detailed step-by-step photos!
Instructions
- Marinate the chicken. Place the chicken in a medium bowl and add all of the marinade ingredients. Mix it well, cover with plastic wrap, and marinate for at least 2 hours, preferably overnight.
- Make the tzatziki. Grate the cucumber and squeeze the excess liquid out with your hands. Discard the liquid. Place the cucumber in a mixing bowl with the rest of the tzatziki ingredients and mix well.
- Cook the chicken. Heat a large, non-stick skillet over medium-high heat. Add the chicken slices and cook for about 4-5 minutes on each side, until cooked through. Slice the chicken into thin strips.
- Make the Gyro! Warm the pita bread (in the oven or microwave). Add a bit of shredded lettuce, tomato, cucumber, onion, and chicken on top. Drizzle with a generous amount of tzatziki and feta cheese, if desired. Fold the gyro* in half and serve.
This article and recipe adapted from this site