Grilled Chicken Gyros
Servings:*
4 servingsIngredients
- For the chicken:
- 1 ½ pounds boneless skinless chicken breasts cut into one-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons plain Greek yogurt
- 1 tablespoon red wine vinegar
- Zest from 1 lemon
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- For the tzatziki:
- 1 cup plain Greek yogurt
- 1 small cucumber, skin peeled and shredded
- 1 tablespoon fresh dill
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- For the tomato cucumber salsa:
- 1 large tomato, diced
- 1 small cucumber, peeled and diced
- ½ red onion, diced
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons fresh parsley, chopped
- 4 pita pockets or naan breads
Directions
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In a large bowl, combine chicken pieces with olive oil, yogurt, red wine vinegar, lemon zest, oregano and garlic. Season with salt and pepper. Let marinate for 1-2 hours, or up to overnight.
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Make the tzatziki. Strain the shredded cucumber by placing it in a paper towel and squeezing out the excess liquid. Combine all tzatziki ingredients in a bowl and stir to combine. Season with salt and pepper.
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Make the tomato cucumber salsa by combining diced tomato, diced cucumber, red onion, olive oil, red wine vinegar and parsley. Season with salt and pepper.
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When you are ready to cook, heat the grill to medium-high heat.
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Place the chicken cubes on a skewer or in a grill pan. Cook over medium-high heat for 3-4 minutes on each side, rotating so each side is cooked, until cooked through.
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Place the pita or naan on the grill for the last 1-2 minutes to warm it up and give it some grill marks.
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Assemble your pitas by placing chicken cubes, tomato cucumber salsa and tzatziki in each pita/naan. Enjoy!