There are many different ways to make chicken but sometimes, we just want something that is unique. Perhaps we have had it with fried chicken and we’re looking for something different that is bursting with flavor. That is where this unique recipe comes in, because it is like getting a take-out meal from a Greek restaurant but you make it at home.
When you try these gyros with Greek chicken, you will wonder where they have been all your life. It is just one of those mouthwatering recipes that just seems to find its way onto your table over and over again. It’s light enough so that it is perfect for a quick lunch but filling enough that you may just want to eat it for dinner as well. Go ahead and try it for both, it’s simple to make.
For the grilled chicken
2 lbs boneless, skinless chicken breasts
1/4 cup extra virgin olive oil, plus more for brushing
1/4 cup lemon juice
3 tablespoons plain Greek yogurt
1 tablespoon red wine vinegar
1/3 cup chopped red onion
2 cloves garlic
1 1/2 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon coriander
Salt and freshly ground black pepper, to taste
6 – 8 Greek Pita flatbread
Diced Roma tomatoes, peeled and diced cucumbers, chopped Romaine lettuce, diced red onions, feta cheese, cilantro and Kalamata olives, or any other optional toppings of your choice
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. Cut 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.