Chicken Gyros for 2

READY IN: 25mins




  • 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.