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Chicken Gyros
Submitted by Tara Noland @ Noshing With The Nolands on August 3, 2012 in Main Courses, Poultry
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 1 cup Plain, Non-fat Greek Yogurt
- 2 Tablespoons Plus 1 Teaspoon Fresh Dill, Chopped, Divided
- 4 teaspoons Lemon Juice, Divided
- 1 clove Garlic, Minced
- 1 pound Boneless, Skinless Chicken Thighs, Cut Into 1/2" By 2" Strips
- 1 teaspoon Dried Oregano
- Salt And Pepper, to taste
- 2 Tablespoons Olive Oil
- 6 whole Leaves Romaine Lettuce
- 30 whole Grape Tomatoes, Halved
- ½ whole White Onion, Very Thinly Sliced
- 6 whole Thick Fresh Pita Rounds
Preparation Instructions
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.
