Ingredients
Scale
- 1 1/2 to 2 lbs boneless chicken breasts
- Pitas or flatbread
For The Marinade:
- 2 teaspoons minced garlic
- 2 tablespoons lemon juice
- 2 teaspoons red wine vinegar
- 1 tablespoon extra virgin olive oil
- 2 tablespoons Greek plain yogurt
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Tzatziki Sauce:
- 1 cup Greek plain yogurt
- 1 cucumber, (peeled and seeded)
- 1 teaspoon minced garlic
- 1 teaspoon white wine vinegar
- 1/2 tablespoon olive oil
- 1 teaspoon lemon juice
- Salt and pepper to taste
Salad:
- 2 to tomatoes, seeded and diced
- 1 large cucumber, diced
- 1/4 cup red onion, finely chopped
- Salt and pepper to taste
Instructions
- Place the marinade ingredients in a ziplock bag and shake to mix. Add the chicken into the ziplock bag, seal and shake to cover all the chicken in the Marinade. Marinate for at least 2 hours or up to 24 hours.
To make the Tzatziki:
- Cut the cucumber in half lengthwise and use a teaspoon to scrape the seeds out. Coarsely grate the cucumber using a box grater. Wrap shredded cucumber in paper towels or a tea towel and squeeze to remove excess liquid.
- Place the shredded cucumber in a bowl and add remaining ingredients. Mix well and then set in refrigerator at least 20 minutes for the flavors to meld.
For the Salad:
- Combine all ingredients in a bowl and mix.
Cooking the chicken:
- Brush your outdoor grill with oil. Remove chicken from Marinade and cook over medium heat until cooked through 5 to 6 minutes per side, cooking time depends on the size of your chicken breasts. (You can also cook the chicken on your stovetop in a skillet of frying pan.
- Remove the chicken from the grill and place on a plate. Cover loosely with foil and allow to rest for 5 minutes before serving. Cut into bite-sized pieces.
Assembling Gyros:
- Warm up pitas or flatbread. Place some salad down the center then top with chicken pieces and Tzatziki. Enjoy!
- Category: Sandwiches/Burgers/Wraps