Gyros have always been one of my favorite foods and right now while I’m pregnant about the only Greek food I can enjoy that doesn’t have feta in it. While grocery store feta is usually fine to eat because it’s almost always made from pasteurized milk, all the little Greek restaurants around town may import their feta so I steer clear. It’s usually easier than trying to ask a little old Greek man if their feta is made from pasteurized milk.
When we are out I always enjoy the traditional beef and lamb gyro, but since I don’t have one of those fancy cookers at my house I opted to make up a quick chicken gyro dinner.
The marinade is great if you just want to serve some grilled chicken for dinner. I made up a few extra pieces and stuck the leftover chicken in the freezer for Greek style quesadillas or wraps.
My easy tzatziki recipe can be found here, although sometimes I just take the easy way out and make what I call a garlic yogurt sauce – just mix up a little chopped garlic with plain Greek yogurt until I like what I taste.
- 1 lb chicken breasts
- 4 cloves garlic, diced
- 1 lemon, juiced
- 2 teaspoons red wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons plain Greek yogurt
- 1 tablespoon dried oregano (or Greek seasoning)
- salt and pepper
- sliced tomatoes
- thinly sliced red onion
- 4 pocketless pitas or two pita pockets, cut in half
- In a large ziploc bag mix together chicken, garlic, lemon, red wine vinegar, olive oil, Greek yogurt, oregano, salt and pepper. Allow to marinate for up to an hour.
- Preheat grill to medium. Cook chicken 5-10 minutes per side, depending on thickness, until internal temperature reaches 165 degrees. Allow to cool slightly then cut into strips.
- Spread a thin layer of tzatziki on each pita, top with chicken strips, tomato and onion. Enjoy!
Approx cost per serving: $1.93