Chicken Gyros

I haven’t met a type of food I haven’t liked and am always up for trying something new. But there are days that I just want something comforting, something that (in concept) is easy, and I know everyone will eat.

That seems to be Greek food in my house. We all love it, would choose it over most food and I have a couple of recipes that I make often in a pinch. Plus I have just about every Greek spice in my spice cabinet -jealous? (If there is one you can think of I’d love to hear about it!)

Anyway I decided to make homemade pita and stuff it with chicken, tzatztiki, onions, lettuce and tomatoes. My take on a chicken gyro.

The pita takes a little time, but is absolutely worth it for unless you live in a Greek or middle eastern community that makes fresh pita daily, you are not going to have anything that comes close in taste.

I’ve made pita on this blog before, this time I had enough flour so I didn’t have to use cornmeal. Use this link and omit cornmeal, add flour.

For the chicken, I made a quick marinade;

1 lb chicken tenderloins

1/2 cup olive oil

2 lemons, freshly squeezed and zested

1/8 tea salt

2 cloves of garlic

whizz up everything but the chicken and put in a plastic bag. Add chicken and place in the fridge for 30 minutes-1 hour.

At the 30 minute mark, preheat your oven to 350 F. Line a baking sheet with tinfoil (make sure the sheet is lipped, to catch the excess sauce). Place chicken on sheet and bake for 20 minutes or until chicken is cooked through.

While chicken is cooking, assemble your tzatziki. I do this based on my preferences, so alter to your taste.

-1 cup plain Greek yogurt

-1/2 lemon, juiced

-6-8 slices of cucumber, finely chopped

-1 garlic clove, pressed

-salt and pepper to taste

(I use a dash of cumin which isn’t traditional-I just like it)

Mix together and taste. It should be creamy, crunchy and tart (with a heady kick of garlic)

Next chop your toppings.

I thinly slice 1 medium yellow onion in half moons

2 Roma tomatoes (I like their size and juiciness of the sandwich)

6 romaine lettuce leaves, torn quite small

Once your pita and chicken have cooked, assemble. I like a lot of tzatziki sauce, so I put a dollop on the bottom (we split our pita so they are pockets) then layer with onions, chicken, tomatoes, lettuce and more sauce. It looks a bit like this


I make my pita small and we typically eat 2 each. I serve with a hearty Greek salad. There is enough for 5 servings.

I couldn’t wait to put this gyro in my mouth and barely finished taking the picture before I did so.

The pita will last in a ziplock bag on the counter for 3-4 days.

This entry was posted in Bread, Dinner, Leftovers, Lunch and tagged , , , . Bookmark the permalink.

2 Responses to Chicken Gyros

  1. lauren gaw says:

    Yum! I have the ingredients for those greek potatoes and keilbasa that i still need to make this sounds easy any yummt too I wish i was coming home for Christmas to see you!

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