Greek Chicken Gyros
For Chicken Marinade:
2 lbs. boneless, skinless chicken thighs or breasts
4 tbsp. Olive oil
2 lemons, juiced
4 cloves garlic, minced
3 tsp. dried oregano
Salt, to taste
Pepper, to taste
For Tzatziki Sauce:
2 cups Plain Greek Yogurt
2 medium cucumbers, grated and drained
3 cloves garlic, minced
2 tbsp. lemon juice
1 ½ tbsp. fresh dill, chopped
Salt, to taste
Pepper, to taste
For Serving:
8 pita breads
2 tomatoes, sliced or diced
2 small red onions, thinly sliced
Shredded lettuce
Feta cheese crumbles
In a large bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt and pepper. Add the chicken to the bowl and make sure everything is well coated with the marinade. Cover and refrigerate at least 1 hour, best overnight.
In another bowl, mix yogurt, grated and drained cucumber, minced garlic, lemon juice, chopped dill, salt and pepper. Cover and refrigerate.
Heat a grill or skillet over medium-high heat. Remove chicken from the marinade and cook for 6-7 minutes per side, or until fully cooked and slightly charred. Remove from heat and let rest a few minutes before thinly slicing.
Warm the pita breads. Place slices of cooked chicken on each pita, followed by tomato, red onion, shredded lettuce and Feta crumbles. Top each gyro with a good size dollop of Tzatziki sauce. Serve.
And, if you are wondering about the lemon on a stick, that’s a way to juice a lemon I just discovered. Roll the lemon around on a hard surface (this released the juices), take a skewer and stick it in the end knob of the lemon and drive it in about half-way and swish it around a little. Pull the skewer out, turn the lemon upside down, and squeeze. The juice shoots right out!
