These Greek-style chicken gyros fill four warm pitas or flatbreads with lemon-garlic chicken, cool homemade tzatziki, and fresh vegetables. The chicken marinates for 30 minutes while the cucumber-yogurt sauce is mixed and chilled.
For the chicken
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
For the tzatziki
- 1 cup Greek yogurt
- 1/2 cucumber, grated and drained
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1 tablespoon fresh dill, chopped
- Salt and pepper, to taste
For assembly
- 4 pita breads or flatbreads
- Sliced tomatoes, onions, and lettuce, for garnish
Preparation
- Combine the olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl. Add the chicken, coat it well, and marinate for 30 minutes.
- Mix the Greek yogurt, drained cucumber, lemon juice, garlic, dill, salt, and pepper in a separate bowl. Refrigerate the tzatziki.
- Grill the chicken or cook it in a skillet for 6–7 minutes per side, until the center reaches 165°F (74°C). Discard the used marinade.
- Rest briefly, then slice the chicken thinly.
- Warm the pitas or flatbreads. Fill each with chicken, tomatoes, onions, lettuce, and tzatziki, then serve.
