easy chicken gyro

Ingredients

• Servings: 6
• 1 (16 ounce) container greek yogurt
• 1 cucumber, peeled and coarsely chopped
• 1 1/2 teaspoons dried dill weed
• 2 cloves garlic, minced
• 1 teaspoon distilled white vinegar
• 1 teaspoon lemon juice
• 1 tablespoon extra-virgin olive oil
• salt and ground black pepper to taste
• 4 cloves garlic, minced
• lemon, juiced
• 2 teaspoons red vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon dried oregano
• 1 1/4 pounds skinless, boneless chicken breast halves - cut into strips
• 6 (6 inch) pita bread rounds
• 1 teaspoon olive oil
• 1 tomato, diced
• 1 red onion, thinly sliced
• 1/2 head iceberg lettuce, chopped

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 45 mins


• place greek yogurt, cucumber, dill weed, 2 cloves garlic, white vinegar, 1 teaspoon lemon juice, 1 tablespoon olive oil, salt, and black pepper in a blender. blend until smooth; set aside.
• whisk together 4 cloves minced garlic, juice of 1 lemon, red vinegar, 2 tablespoons olive oil, and oregano in a large glass or ceramic bowl. season to taste with salt and black pepper.
• stir in chicken strips and toss to evenly coat. cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
• preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• remove chicken from the marinade and shake off excess. discard the remaining marinade. place chicken on a large baking sheet.
• broil the chicken in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side.
• transfer cooked chicken to a plate and allow to rest for 5 minutes.
• heat 1 teaspoon olive oil in a large skillet over medium heat; place each pita bread into the skillet until warm and soft, about 2 minutes per pita.
• serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onion, and lettuce.