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The best chicken gyro ever!
In a small bowl, stir together the yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice and salt and pepper to taste. Refrigerate until ready to use.
Mix chicken together with oregano, remaining 1 teaspoon dill, salt and pepper in a medium-sized bowl.
Heat oil in a large skillet and cook chicken over medium heat until lightly brown and cooked through. Sprinkle with the remaining 1 tablespoon lemon juice.
To assemble pitas, arrange 1 pita per plate. Lay down a lettuce leaf and top with 1/6th of the chicken. Divide tomatoes and onions amongst servings and top with dollops of the yogurt dill sauce. Fold pita over and enjoy! You may wrap them individually with parchment paper so the toppings don’t escape.
Recipe adapted from Epicurious.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!