Ingredients
Chicken Gyro Marinade:
2 lb chicken thighs, fat removed
½ cup whole fat Greek yogurt
2 tablespoons olive oil
1 tablespoon minced garlic
2 tablespoons lemon juice
2 teaspoons red wine vinegar
1 tablespoon oregano
1 teaspoon sea salt
Pepper to taste
TZATZIKI Sauce:
1 cucumber, peeled, grated and squeezed (to make about ½ cup)
1 ¼ cup whole fat Greek yogurt
1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoons chopped dill
½ tablespoon finely chopped or minced garlic
Salt and pepper to taste
Gyro Assembly:
4 pita or lavash bread wraps
2 tomatoes, cubed
1 small red onion, sliced
1 head lettuce, sliced
6 oz feta cheese
Instructions
For the Chicken Gyro Marinade, combine all ingredients in a bowl or zip-lock bag, mix well and marinate for at least 4 hours, preferably overnight.
Grill chicken over high heat for about 3-4 minutes per side or until fully cooked. Slice into strips.
For the TZATZIKI Sauce, halve the cucumber and remove seeds. Grate, wrap in a paper towel, and squeeze out the excess juice. Mix cucumber with the rest of the TZATZIKI ingredients in a bowl, stir well, cover and refrigerate for at least 15 minutes.
Warm the bread wraps, spread TZATZIKI Sauce, add warm chicken slices, followed by lettuce and tomatoes. Garnish with feta cheese and wrap or fold.
- Prep Time: 4 hours 20 minutes
- Cook Time: 8 minutes
Nutrition
- Calories: 550 Kcal