Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 large cucumber, peeled, seeded, and grated
- 1 cup plain Greek yogurt
- 1/2 cup crumbled feta cheese
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- 1 tbsp chopped fresh dill
- 8–10 pita breads
- 1/2 red onion, thinly sliced
- 1 cup chopped tomatoes
- Optional: lettuce leaves
Instructions
- Step 1: In a medium bowl, combine the chicken strips with olive oil, oregano, thyme, garlic powder, salt, and pepper. Toss to coat evenly.
- Step 2: Heat a large skillet or grill pan over medium-high heat. Add the chicken and cook, stirring occasionally, until cooked through and lightly browned, about 6-8 minutes.
- Step 3: While the chicken cooks, prepare the tzatziki sauce. In a medium bowl, combine the grated cucumber, Greek yogurt, feta cheese, minced garlic, lemon juice, and dill. Mix well and season with salt and pepper to taste. Let it sit for at least 15 minutes to allow the cucumber to release some water.
- Step 4: Warm the pita breads according to package directions (oven, microwave, or skillet).
- Step 5: To assemble the gyros, fill each pita bread with the cooked chicken, tzatziki sauce, red onion, tomatoes, and optional lettuce.
Notes
- Store leftover chicken and tzatziki separately in airtight containers in the refrigerator for up to 3 days.
- Reheat leftover chicken gently in a skillet or microwave; avoid overcooking to maintain its juiciness.
- For an extra burst of flavor, serve your gyros with a side of warm hummus and a sprinkle of extra feta cheese.
- To prevent the tzatziki from becoming watery, gently press the grated cucumber with a paper towel before adding it to the yogurt mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American