Chicken Gyro

Greek Gyros are very flexible as they can be a simple mid-day sandwich or part of a nice dinner when paired with a Greek salad. While lamb is the traditional Gyro protein, who says you can’t use chicken, especially given the price disparaging and availability between lamb and chicken. You will want to make sure you serve this in fresh Pita bread and with Tzatziki sauce.

Ingredients

• Chicken
  • 1.5 lbs Chicken – boneless and skinless – I like thighs but dealer’s choice
  • 4 Garlic cloves – minced
  • 2 TBL Olive oil
  • 2 tsp Red Wine Vinegar
  • 3 TBL Fresh Oregano – finely chopped – or 1 TBL dried oregano
  • 1 Lemon – juiced
  • Kosher salt and Black pepper to taste
• Gyro
  • 6 Pita bread rounds – nominally 6″ in diameter
  • 1 Tomato – diced
  • 1 Red onion – thinly sliced
  • 2 cups Romain or Iceberg lettuce – chopped

Process

1. Mise en Place – measure and prepare your ingredients prior to starting.
2. Make Marinade
   1. Whisk all the chicken ingredients (except the chicken) in a medium bowl.
   2. Cut chicken into strips and add to bowl.
   3. Stir chicken until evenly coated with spices.
   4. Salt and pepper to taste.
   5. Cover and leave to marinate in frig for 1 hour.
3. Cook Chicken
   1. Preheat broiler and set upper rack ~6 inches from top.
   2. Line a pan with foil and place chicken on the pan leaving space between all pieces.
   3. Broil until browned on top and then flip, ~3 mins per side.
      • Chicken should not be pink inside.
   4. Remove chicken from oven and let rest ~5 mins.
4. Make the Pita bread
5. Make the Gyro
   • On each pita, place some chicken, tomato, onion, lettuce, and tzatziki sauce on or in pita depending on how you’re serving.