Chicken Gyros
These gyros coat our hands in tangy tzatziki and fill our bellies all summer long. When stuffed full, they’re filling enough on their own for dinner. I like to source the fluffiest pita (or naan) for these. Find the best.
Ingredients
For the chicken
- 1 pound boneless, skinless chicken breasts*
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 4 cloves garlic, smashed
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon lemon pepper
- Nonstick cooking spray
For the tzatziki
- 1/2 cup plain whole-milk yogurt, storebought or homemade yogurt
- 1/4 cup diced English cucumber
- 2 tablespoons chopped fresh dill
- 1 tablespoon lemon juice
- 1 small clove garlic, minced
- 1/8 teaspoon kosher salt
- Freshly ground black pepper
To assemble the gyros
- Four (6-inch) pitas or naan
- 4 cups thinly chopped romaine (from 1 head)
- 2 ripe tomatoes, thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup sliced pepperoncini
- 1/4 cup crumbled feta
Instructions
Marinate the chicken
- Place the chicken in a heavy-duty resealable plastic bag and pound out to about 3/4-inch (2-cm) thickness.
- Add the oil, vinegar, lemon juice, garlic, salt, oregano, and lemon pepper to the bag. Squeeze out any air and massage everything together.
- Toss the bag in the fridge for at least 1 1/2 hours and up to 8 hours, turning it occasionally.
Make the tzatziki
- In a small bowl, stir together all the ingredients. Cover and tuck it in the fridge for at least 1 hour and up to 8 hours.
Assemble the gyros
- Heat a 10-inch (25-cm) cast-iron skillet on medium for 5 minutes.
- Lightly spray the skillet with cooking spray and add the chicken. Cook, turning once, until golden brown and cooked through, 4 to 6 minutes per side.
- Move the chicken to a cutting board and let it rest for 5 minutes.
- Place the pita or naan directly over a gas flame or heat it in a large dry skillet to char the edges. Transfer to a plate and cover with foil.
- Thinly slice the chicken. Stuff each pita with the lettuce, chicken, tomatoes, red onion, and pepperoncini. Drizzle liberally with the tzatziki sauce and sprinkle with the feta.
Notes
*How can I use seasoned chicken?
If the thought of soft and fluffy pita bread doesn't bring you to your knees, then what else can you do? Turn this meal into a salad, serving warmed naan wedges on the side--more veggies and possibly less carbs. The author also suggests using this same chicken marinade when she makes chicken fajitas. In this case, there’s no need to reinvent the recipe since they share similar flavor profiles. Make the chicken in the same way but swap out pitas for tortillas and use all your favorite Tex-Mex fixings.Nutrition
Serving: 1portion | Calories: 495kcal | Carbohydrates: 43g | Protein: 34g | Fat: 21g | Saturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 1527mg | Fiber: 4g | Sugar: 5g