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This is another one I pull out at least once a year, sometimes more.
They are light yet abundantly flavorful and super easy to whip up on a warm summer day.
These are truly one of our favorites.
Chicken Gyro
Slightly adapted from Chicken Gyro’s for Two
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon garlic, sliced or minced (I slice ours)
- 1/2 teaspoon ground mustard
- 1/2 teaspoon dried oregano
- 1 large boneless skinless chicken breast
- gyro bread, pita’s or sandwich thins (my new favorite)
- 1/2 small red onion, thinly sliced
- tomato slices
- Tzatziki Sauce (found here)
Chicken Gyro Instructions
Start by making the Tzatziki Sauce early in the day so the flavors have time to blend.
About an hour or two before serving to combine all marinade ingredients and marinate chicken, in the refrigerator, for about an hour or two. I probably wouldn’t go much longer than this because of the amount of lemon juice. It could start to “cook” the chicken.
When ready, remove chicken from fridge to take off the chill and heat grill. When grill is hot, cook chicken until done, about 15-20 minutes depending on how hot your grill is.
Let chicken rest at least 10 minutes then slice thinly, against the grain. Lay in gyro’s, pita’s or stack on sandwich thins. **If using sandwich thins give them a quick toast in the toaster first!**
Top with red onion, tomato and a healthy slathering of Tzatziki Sauce.
Recipe Notes
This is better than being taken away to destinations unknown by Calgon (for those of you old enough to remember that old commercial.)
When you take a bite of this one you know exactly where you’re going.
Straight to the Meditteranean.
Serve with a brightly colored and boldly flavored Greek Salad.
Yes, Please.
I’ll have another.
