Mediterranean Chicken Gyros

For the chicken:
  • 3 tsp. minced garlic
  • 3 tsp. apple cider vinegar
  • 1 T. lemon juice
  • 1 T. extra virgin olive oil
  • 3 T. plain Greek yogurt
  • 1 T. dried oregano
  • 1 tsp. smoked paprika
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 2 lb. skinless, boneless chicken breasts, cut into bite-sized pieces
For the yogurt sauce:
  • 1/4 c. finely chopped cucumber
  • 2 c. plain Greek yogurt
  • 2 tsp. apple cider vinegar
  • 1 T. lemon juice
  • 1-2 T. extra virgin olive oil
  • 1 tsp. salt
  • 1/2 tsp. black pepper
For serving:
  • 8 oz. grape tomatoes, halved
  • 3 small cucumbers, sliced
  • ½ red onion, peeled and sliced into thin wedges
  • 3 T. sliced green onions
  • ¼ c. sliced black olives
  • 4 oz. crumbled feta cheese
  • 4-6 pita breads, warmed

For the chicken, combine the first 9 ingredients (garlic through black pepper) and whisk well to combine. Add the chicken and toss to coat. Refrigerate for at least 3 hours and up to 24 hours to allow the chicken to absorb the flavors in the marinade.

For the yogurt sauce, combine all of the ingredients (cucumber through black pepper) in a bowl and refrigerate until ready to serve.

To cook the chicken, remove it from the marinade and sauté over medium-high heat in a nonstick pan. You may wish to do so in batches to encourage browning. Remove the cooked chicken and keep warm in a covered dish.

To serve, layer vegetables, yogurt sauce, feta cheese, and cooked chicken into warmed pita breads.

  • Yields: 4-6 servings
  • Preparation Time: 45 minutes
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