Homemade Chicken Gyro
Do you ever get the yen for a healthier version of fast food? Is there anything more irresistible than a down-and-dirty gyro, dripping with tzatziki, the garlicky Greek yogurt sauce, oozing with ripe tomato rounds, and filled with thin slices of smoky chicken? Gyro is one of the best ever street food classics and this Greek recipe for homemade chicken gyro will send you back for more, promise! Fast food, meet the Mediterranean diet! It’s not carved from a cone, but the strips, baked in a tangy marinade, are super tasty!
For the Sauce:
- 2 cups plain Greek yogurt
- 1 cucumber peeled and coarsely chopped
- 1/2 cup fresh chopped dill
- 2-4 cloves garlic, to taste, minced
- 1 tsp teaspoon white wine vinegar
- 1 tsp lemon juice
- 4 tbsp extra-virgin Greek olive oil
- Salt to taste
- Black Pepper to taste
For the Chicken:
- 4 cloves garlic, minced
- 3 tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 6 tbsp extra-virgin Greek olive oil
- 1 tbsp dried Greek oregano
- Greek sea salt to taste
- Freshly ground black pepper to taste
- 1 1/4 lb skinless, boneless chicken breast halves, cut into 1-inch/2½-cm-wide strips
To Assemble the Sandwiches:
- 1 tsp extra virgin Greek olive oil
- 6 (6 inch) pita pocket bread rounds
- 2 ripe, firm tomatoes, sliced into rounds or diced
- 1 large red onion, thinly sliced
- 1/2 head iceberg or other lettuce, coarsely shredded
Place Greek yogurt, cucumber, dill, garlic, white vinegar, lemon juice, olive oil, salt, and black pepper in the bowl of a food processor or blender and pulse until smooth. Set aside, covered, until ready to use, or store, covered, in the fridge for up to 24 hours.
Whisk together the minced garlic, balsamic vinegar, mustard, olive oil and oregano in a large glass or stainless bowl. Season to taste with salt and black pepper.
Add the chicken strips and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
Preheat the broiler and set the oven rack about 6 inches from the heat source.
Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken on a large baking sheet. Broil the chicken in the preheated oven until lightly browned and no longer pink in the center, about4 minutes per side. Transfer cooked chicken to a plate and cool for 5 minutes.
Heat 1 teaspoon olive oil in a large skillet over medium heat; place each pita bread into the skillet until warm and soft, about 1 -2 minutes per pita round.
Remove and cool for few seconds. Fill each of the pita pockets with equal portions of chicken, tomato and onion slices and lettuce. Spoon some of the tzatziki sauce over the top and serve.
Love chicken? Check out my online class “Wing It! – Great Mediterranean Chicken!“
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“