Chicken Gyros for 2

"Tender marinated chicken and a creamy cucumber yogurt sauce tucked into a pita, topped with lettuce and tomato if you like. Sounds like a great lunch to me! Cooked in or outside! Note: time to make does NOT include 1 hour marinating time. from TOH... ZWT Greek and US Regional - East Coast"
 
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photo by ncmysteryshopper photo by ncmysteryshopper
photo by ncmysteryshopper
photo by lauralie41 photo by lauralie41
photo by PaulaG photo by PaulaG
photo by Pam-I-Am photo by Pam-I-Am
Ready In:
25mins
Ingredients:
11
Serves:
2
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ingredients

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directions

  • Combine lemon juice, oil, 1/2 t of the garlic, mustard and oregano in a gallon zip top plastic bag.
  • Add chicken and seal bag.
  • Turn bag and gently move chicken around to distribute marinade evenly.
  • Refrigerate at least 1 hour.
  • In a small bowl combine cucumber, yogurt, dill and remaining garlic. Cover and refrigerate until serving. (NOTE: Cucumbers have a lot of moisture in them so if you want your sauce to be less runny really drain them well and squeeze the water out if you want.).
  • Drain chicken, discarding marinade.
  • In a large nonstick skillet saute the chicken for 7-8 minutes or until juices run clear.
  • Spoon half the chicken on each pita and top with cucumber mixture and sliced onion.
  • Lettuce and tomato may be added if you like.
  • Fold in half and enjoy.

Questions & Replies

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  1. rapidmama16
    Do you heat the gyro bread? The gyro bread I purchased looks like thick pita bread. Please advise
     
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Reviews

  1. Sweet Sara Sue
    Did not like this at all. Chicken was too lemony, and the sauce was too bitter.
     
  2. Swirl18
    I made it according to the recipe, except for the cucumber sauce. It was a little bland, so I added 1t garlic & 1/4t of salt. It was awesome! Thank you so much!! The bitterness that someone experienced may be from the cucumber itself being bitter. It's good to taste them before adding them to any recipe.
     
  3. kamocean
    We were disappointed in this. The chicken was good, but we did not care for the sauce. This could be because we frequent the best greek place in the state and are used to their sauce. I'll keep the marinade recipe (the fresh lemon juice makes it!!), but I think I will look for another sauce.
     
  4. JaNece B.
    I liked this recipe, I substituted the dry mustard for French's yellow mustard, added tb spoon of salt and paprika and let it marinade for 2 hours. It was delicious, I did not make the sauce because BJ's has a great Tsaiki sauce. I will definitely make this again, it was quick and easy.
     
  5. Chef Mom Tracy
    I only tried the marinade as I have a tzatziki sauce i like already. I did cut down on the amount of lemon juice per other suggestions but I just did not like it. I had mine marinate for 3 hours and it did make a difference my flavoring each slice but it had a rather funny taste to it. I cannot put my finger on it but it was not very appetizing to make again but my sauce is so delish that we finished it off. sorry. i tried.
     
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Tweaks

  1. JaNece B.
    I liked this recipe, I substituted the dry mustard for French's yellow mustard, added tb spoon of salt and paprika and let it marinade for 2 hours. It was delicious, I did not make the sauce because BJ's has a great Tsaiki sauce. I will definitely make this again, it was quick and easy.
     
  2. JennyLynn99
    Bf and I loved this! I made mostly as written. I marinaded the chicken for about 3 hours instead of 1 and was forced to use FF sour cream instead of yogurt (I could have sworn I had yogurt in the fridge!). It was so good! The sour cream gave it a thicker consistency, and although I'm a fan of cucumber yogurt sauce, I really enjoyed it this way. We had it for lunch before we both had to work a late shift and it was just what we needed! Thanks for a real winner!
     
  3. OutnumberedByPeanuts
    First attempt at homemade gyros. I doubled everything so that we could have leftovers and I'm so glad I did because we really enjoyed these. I only did a couple of things differently - I used approximately 1/8 tsp garlic powder in the sauce instead of using minced garlic because I was kind of afraid of having too much of a "raw garlic" taste in the sauce. Also didn't have ground mustard so cheated a little and added a squirt of prepared mustard. I omitted the red onion, but did serve with plenty of diced roma tomato. The marinated chicken had a really good flavor - even our 3 year old liked it and the accompanying sauce. I definitely agree with squeezing out as much liquid as possible from the cucumbers before adding to the yogurt; I used regular plain Dannon yogurt and the sauce stayed a decent consistency even the next day when we had leftovers...undrained it likely would have gotten runny. I lightly browned both sides of our pita flatbread until golden in a little bit of oil before assembling. This made it a little hard to fold, so next time I'll probably try using the pita pocket bread instead to help hold everything in. Thanks for posting. We'll be enjoying this one again in the future!!!
     
  4. Chef Zoanna
    This were awesome and really easy to make! I marinated the chicken for just about an hour and that seemed to be enough time. I used parsley instead of dill, added some feta, and had alongside cous cous. So good!
     
  5. Little Red Bug
    We really liked this recipe. However, I think next time we will try lamb instead of chicken.
     

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