Chicken Gyros
My first experience with gyros was in college. I attended Gustavus Adolphus College in St. Peter, MN and we were spoiled with a pretty awesome cafeteria that had numerous delicious food options every day.
I remember seeing the long line to the gyro station and my curiosity was piqued. Some foods made an appearance every week, the gyro station was much less than that so it was a pretty special option when they offered it.
After seeing the line in the cafeteria a few different times, I decided to try it, and I was hooked.
These days, gyros are still a treat, one Michael and I tend to enjoy only in the summer months. There’s something that is pretty delicious about using our fresh veggies on top of the pita that gives them that extra crunch to them.
If I am at a county fair or an event with multiple food truck options, I am more often than not drawn to the gyros. There’s something pretty awesome about diving into a fresh and flavorful warm pita with seasoned meat and fresh veggies.
Chicken Marinade:
2 pounds boneless skinless chicken breasts
2 Tablespoons olive oil
2 Tablespoons lemon juice
2 teaspoons smoked paprika (or use regular)
2 teaspoons ground cumin
2 cloves garlic , minced
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed red pepper flakes , or more, to taste
Tzatziki Sauce:
1 cup plain Greek yogurt
2 cloves garlic , minced
1/2 teaspoon dried dill weed
2 teaspoon lemon juice
salt and freshly ground black pepper , to taste
1 inch piece of a cucumber, finely diced
For Serving:
6 pitas , or flatbreads
1 small romaine heart , chopped
1 cup cherry tomatoes , halved
1/2 of a red onion , thinly sliced
1/2 of a English cucumber , thinly sliced
crumbled feta cheese , optional
Tzatziki sauce: combine yogurt, garlic, dill, and lemon juice in a bowl. Stir in diced cucumber and season to taste with salt and pepper. Refrigerate.
Chicken Marinade: Add chicken to a large bowl or ziplock bag. Combine marinade ingredients and pour over chicken. Stir well to coat and marinate for 1-4 hours.
Grill: Heat grill to medium and oil the grates. Remove chicken from marinade, letting any excess sauce drip off. Grill chicken for a few minutes on each side, flipping once, until cooked through. Remove to a plate to rest before chopping into bite-size pieces.
Assemble Gyros: Toast or warm your pitas. Layer with a big scoop of chopped chicken, lettuce, tomato, red onion, cucumber and tzatziki sauce. Add feta cheese if desired.
