Chicken Gyro
Seasoned sliced chicken wrapped in pita or flatbread with tomatoes, cucumbers, and a creamy sauce. Assembled warm with toppings and served as a handheld sandwich.
Ingredients
Method
Combine lemon juice, olive oil, oregano, minced garlic, salt, and pepper in a bowl. Add sliced chicken and toss to coat evenly. Marinate for at least 15 minutes, or up to 8 hours in the refrigerator.
While chicken marinates, whisk together Greek yogurt, tahini, fresh dill, lemon juice, salt, and pepper in a small bowl until smooth. Adjust seasoning to taste.
Dice cucumber and tomatoes; slice red onion. Set vegetables aside.
Heat a skillet or griddle over medium-high heat. Remove chicken from marinade and cook in a single layer for 6–8 minutes per side, until golden brown and internal temperature reaches 165°F. Let rest for 2 minutes, then slice into strips if needed.
Warm pita bread in a dry skillet or over a flame for 20 seconds per side.
Spread 3 tablespoons of sauce onto the inside of each pita. Layer chicken, cucumber, tomato, and red onion on top. Fold pita and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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