An easy and delicious recipe for making Greek gyros with souvlaki chicken at home. This Mediterranean-flavored recipe can be served buffet-style allowing your guests to make their own gyros.
Ingredients
- balsamic vinaigrette salad dressing: 0.75 cup
- lemon juice: 3 Tbsp
- oregano: 1 Tbsp (dried)
- black pepper: 0.5 tsp (freshly ground)
- skinless, boneless chicken breast halves: 4 piece
- seeded, shredded cucumber: 0.5 cup
- kosher salt: 1 tsp
- plain yogurt: 1 cup
- sour cream: 0.25 cup
- lemon juice: 1 Tbsp
- rice vinegar: 0.5 Tbsp
- olive oil: 1 tsp
- clove garlic: 1 piece (minced)
- fresh dill: 1 Tbsp (chopped)
- Greek seasoning: 0.5 tsp
- kosher salt: (to taste)
- black pepper: (to taste, freshly ground)
- pita bread rounds: 4 piece
- heart of romaine lettuce: 1 piece (cut into 1/4 inch slices)
- red onion: 1 piece (sliced)
- tomato, halved and: 1 piece (sliced)
- Kalamata olives: 0.5 cup
- pepperoncini: 0.5 cup
- crumbled feta cheese: 1 cup
Metric Conversion
Stages of cooking
-
In a small bowl, mix balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over chicken, seal, and refrigerate for at least 1 hour.
-
Preheat an outdoor grill for high heat.
-
Toss shredded cucumber with 1 teaspoon kosher salt; set aside for at least 5 minutes. In a medium bowl, mix yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
-
Remove chicken from marinade and place on the preheated grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
-
Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.
