Greek Chicken Gyro
Tender marinated chicken wrapped in warm pita with crisp cucumber, tomato, and tangy tzatziki. Ready in 20 minutes with no special equipment needed.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 48g
Ingredients
- ¾ lb boneless, skinless chicken breasts
- ½ cup Greek yogurt
- 3 tbsp lemon juice (about 1 lemon)
- 2 clove garlic, minced
- 2 piece pita bread
- 1 cup cucumber, diced
- 1 cup tomato, diced
Instructions
- 1
Place each chicken breast on a cutting board and, using the flat edge of a chef's knife, gently pound it until it is an even thickness of about 1 inch throughout.
- 2
In a small bowl, mix 0.25 cup of Greek yogurt, 2 tbsp of lemon juice, and the minced garlic until smooth and combined.
- 3
Rub the marinade all over both sides of the chicken breasts, coating them evenly, then let them sit at room temperature for 5 minutes while you prepare the other ingredients.
- 4
Dice the cucumber into 0.5-inch cubes by cutting it lengthwise in half, then slicing across into half-moons, then cutting those into small chunks.
- 5
Dice the tomato by cutting it in half, scooping out the seeds with a spoon, then slicing into 0.5-inch pieces.
- 6
Heat a large skillet over medium-high heat and add 1 tbsp of olive oil; when the oil shimmers and slides quickly when you tilt the pan, lay the chicken breasts in.
- 7
Cook the chicken without moving it for 5 minutes, then flip it over and cook the other side for another 5 minutes, until the surface is golden and the thickest part reaches 165°F on a meat thermometer.
- 8
Transfer the cooked chicken to a cutting board and let it rest for 2 minutes, then slice it against the grain into strips about 0.25 inch wide.
- 9
Warm the pita bread by placing each one directly on a stovetop flame for 10 seconds per side, or by wrapping them in a damp paper towel and microwaving for 15 seconds.
- 10
Open each warm pita to form a pocket by carefully cutting off about 1 inch from one edge to create an opening.
- 11
Spread 1.5 tbsp of Greek yogurt mixed with 0.5 tbsp of lemon juice inside each pita pocket.
- 12
Divide the sliced chicken evenly between the two pitas, pushing it down into the bottom of the pocket.
- 13
Top each gyro with half of the diced cucumber and half of the diced tomato, filling the pocket generously.
Tools you’ll need
- cutting board
- chef's knife
- small bowl
- measuring spoons
- large skillet (12 inch)
- meat thermometer
- spatula
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