Isn’t Greek food amazing? I’ve never been a huge fan until pretty much the last year. I live in the midwest and have temporarily moved to the East coast and there is SO much more Mediterranean food here than where I’m from. We had some delicious gyros last week at a restaurant so it inspired me to create some at home. Yes, these have a lot of steps and they can seem to have a lengthy prep but if you do it all from scratch you’ll be glad you did. Although, if you are looking to make it a little bit healthier you could simply omit the pita altogether and just make it into a salad (which is what I did the second day). Another option would be to serve it over lemon mint rice instead of pita. Don’t get me wrong, the homemade pita is delicious, especially right when it comes off the hot skillet, but lets be honest – we don’t often have a lot of time to make the entire meal from scratch.
These are loaded with fresh and exciting flavors. Bland doesn’t exist in this wrap, which is one of my favorite things about it. This wrap has the works and it will leave you craving them time and time again. Just be sure to add plenty of Tzatziki and Feta, everything is better with lots of cheese and a generous helping of sauce. Enjoy!
- 2 lbs boneless, skinless chicken breasts
- 1/4 cup extra virgin olive oil, plus more for brushing
- 1/4 cup lemon juice
- 3 Tbsp plain Greek yogurt
- 1 Tbsp red wine vinegar
- 1/3 cup chopped red onion
- 2 cloves garlic
- 1 1/2 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp coriander
- Salt and freshly ground black pepper, to taste
- 6 - 8 Greek Pita Flatbread, homemade or store-bought (recipe follows)
- Tzatziki sauce, homemade or store-bought (recipe follows)
- Diced Roma tomatoes, peeled and diced cucumbers, chopped Romaine lettuce, diced red onions, feta cheese, cilantro and Kalamata olives (olives optional)
- In a mixing bowl, whisk together olive oil, lemon juice, Greek yogurt, red wine vinegar, chopped red onion, garlic, oregano, thyme, coriander and season with salt and freshly ground black pepper to taste. Place chicken in a gallon ziploc bag, pour marinade over chicken, seal bag while pressing out excess air and transfer to refrigerator to marinate 2 - 4 hours. Remove chicken during the last 30 minutes of marinating to rest at room temperature before grilling (leave in marinade).
- Brush grill grates lightly with oil and preheat grill over moderately high heat. Once hot, add chicken and grill until cooked through (internal temperature should register 165 degrees on an instant read thermometer), rotating once halfway through cooking. Remove from grill transfer to plate and brush chicken lightly with olive oil then cover with foil and allow to rest 10 minutes. Dice into strips.
- To assemble gyros:
- Layer chicken in a row along center of pita, top with lettuce, tomatoes, cucumbers, Kalamata olives, red onion, feta, cilantro and tzatziki sauce. Wrap and serve.