I’ve always had this certain sort of fascination for chicken gyros. For some reason I have always thought of them as delicious, even though I can remember the first time I had one at a restaurant, and I wasn’t entirely impressed. The flavor was good, yes, but the texture of the meat was mostly… gristle. I hate gristle with a passion.
I steered clear of chicken gyros for many years after that, but they still had this inexplainable draw. So then I got to thinking, I could totally control the gristle level of the meat (meaning NONE), and get the wonderful flavor that I remembered.
So the other day, I set out to do just that. And WOW! I’m so glad I did.
These are very basic chicken gyros. You can go a lot fancier with them if you prefer, but I was a huge fan of the simple, uncomplicated goodness.
- 3 chicken breasts, cut into strips
- 1/4 cup lemon juice
- 2 Tbsp olive oil
- 1 tsp minced garlic
- 1 cucumber, chopped
- 2/3 cup plain non-fat Greek yogurt
- 1/2 tsp dried dill
- 4-5 pita bread
- Combine chicken, lemon juice, olive oil and garlic in a gallon zip-lock bag. Seal the bag and wiggle the chicken around in the marinade to evenly coat all the pieces. Place in the refrigerator for at least an hour.
- In a small bowl, mix cucumbers, yogurt and dill. Refrigerate until ready to serve.
- Heat a medium skillet over high heat. Using tongs, remove the chicken from the marinade and saute 6-7 minutes, or until cooked through. Discard marinade.
- Warm pita bread for 20-30 seconds in the microwave to make them more pliable. Top with chicken and cucumber mixture. Serve warm.
Recipe slightly adapted from Food.com