Greek Cuisine | CHICKEN GYRO WITH TZATZIKI SAUCE | How To Feed a Loon

plain yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner; thighs are often less expensive.

Lightly season the chicken pieces all over with salt and pepper.

In a small bowl, whisk together the yogurt, garlic, vinegar, lemon juice, oil, salt, pepper, and seasonings until fully combined.

Place the chicken in a large bowl and pour the marinade all over. Use wooden spoons to stir the chicken around until fully coated with the marinade. Either cover with plastic wrap, or transfer to a large freezer bag, seal, and place in the refrigerator for 1 to 8 hours.

Place the cucumber, tomatoes, onion, parsley, vinegar, salt, and pepper in a medium-sized bowl. Gently mix. Set aside.

Heat the olive oil in a small skillet over medium heat. Once hot, add the minced garlic, herbs, salt, and pepper. Gently simmer for 3 to 5 minutes. Remove from heat and set aside.

Heat grill to medium-high heat. Add chicken to grill and cook until fully cooked (about 15 minutes). Discard left-over marinade.

Bring the chicken inside and let sit for a couple of minutes. Meanwhile, turn your broiler on LOW. Place the pitas on a baking sheet lined with aluminum foil and brush the tops with the infused oil. Place in the oven, on the middle rack, until the pitas are warmed through, a couple of minutes. Keep an eye on them, don't let them burn!

Meanwhile, cut the chicken into strips and brush the infused oil all over the chicken.

Remove the warmed pitas from the oven. Build the gyros by adding about 1 tbsp of the tzatziki sauce first, then a layer of chicken, topped with about a ¼ cup of cucumber topping, and then a little more tzatziki on top, if desired.

Fold up like the sides like a soft taco, wrap the ends with a square of aluminum foil, and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens