218 - Chicken Gyro


218 - Chicken Gyro

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Chicken Gyros Recipe



1/4 cup lemon juice

2 tablespoons olive oil

2 teaspoon minced garlic, divided

1 teaspoon ground mustard

1 teaspoon dried oregano

1/2 pound boneless skinless chicken breasts, cut into 1/2-inch strips

1/2 cup chopped peeled cucumber

1/2 cup plain yogurt

1 teaspoon dill weed

2 whole pita breads


onion, thinly sliced

cucumber, sliced

tomato, sliced



In a large resealable plastic bag, combine the lemon juice, olive oil, 1 teaspoon garlic, mustard and oregano; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. In a small bowl, combine the cucumber, yogurt, dill and remaining garlic; cover and refrigerate until serving.

Drain and discard marinade. In a large nonstick skillet, cook and stir the chicken for 7-8 minutes or until no longer pink. Spoon onto pita breads. Top with yogurt mixture and your choice of toppings; fold in half

Yield: 2 servings.