Chicken Gyros with a yogurt dill cucumber sauce, so great for a spring meal.
Combine lemon juice, olive oil, 1 clove garlic, mustard, oregano and chicken in a Ziploc bag. Turn bag to coat chicken evenly. Refrigerate for 1 hour.
Combine yogurt, cucumber, dill and the remaining clove of garlic. Cover and refrigerate until ready to use.
Drain chicken and discard marinade. In a large skillet saute chicken for about 8 minutes until golden and cooked through. Cut pitas in half and open. Place a quarter of the chicken mixture inside and top with the yogurt sauce, lettuce and red onion if using. Enjoy!
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With a couple of little changes these are perfect – at least in my household. I added about 1/4 mayo to the sauce to cut the sour yogurt taste a bit and next time I’ll serve it on rice (or get better pitas). To make mine gluten-free, I had it in a GF wrap instead of the pita.
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