“Dannnnnnnnnng!”
It’s a rare occasion if you hear me say dang like that. I believe the last time I said it, I was eating a Turkey Burger I was told was life changing, which it was. These Chicken Gyros are dannnnnnnng worthy.
It’s the dill guys, really, who doesn’t LOVE dill?! This marinade makes the chicken unbelievably tender and greek-like, without the hassle of 1000 ingredients you’ve never heard of or can find.
Again I say “Dannnnnnnng!”
Chicken Gyros with Cucumber Yogurt Sauce
Gyros:
2 chicken breasts, cut in slices or cubes
1 Tbsp dried dill weed
1/4 large onion, sliced
Tablespoon olive oil
2 teaspoons of lemon juice
salt and pepper
Cucumber Yogurt Sauce
8 oz. Greek Yogurt
1 seedless cucumber, peeled and diced
2-3 Tbsp. fresh dill, finely chopped
1/4 cup white onion finely chopped
3 Tbsp. fresh lemon juice
salt and freshly ground pepper–to taste
Serving:
6 pita pockets
sliced tomatoes
lettuce
Directions:
Place the chicken and all other ingredients into a gallon-size freezer bag. Allow to marinate for a few hours or overnight. Heat a large non-stick skillet over medium-high heat. Add a little olive oil. Saute the chicken and onions until chicken is cooked through.
To make the sauce, put all ingredients in a food processor and blend. Store in fridge until ready for use.
In the pita, place tomato, lettuce, chicken and top with sauce. ENJOY!
Recipe adapted form Cafe Johnsonia
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