Grilled Greek Chicken Gyros
Chicken breasts are marinated in a lemony herb vinaigrette, grilled and sliced then added to warm pitas with a homemade, tangy tzatziki sauce, lettuce, tomatoes, and feta. Easy and delicious!
Ingredients
- 2 1/2-3 lbs boneless, skinless chicken breasts (fat trimmed)
- 12 oz Newman's Own Lemon Basil Vinaigrette (about 3/4 bottle)
- 1/2 cup sour cream
- 10 oz plain Greek yogurt
- Juice of 1 lemon
- 3-4 cloves fresh garlic, minced
- 1 teaspoon olive oil
- 1 1/2 teaspoons white or red wine vinegar
- 1 cucumber, peeled, deseeded, diced small
- 1/3 cup fresh dill, chopped
- salt, to taste
- freshly ground black pepper, to taste
- 6 pita flat breads
- 2-3 cups shredded romaine lettuce
- 2 cups diced tomatoes
- Feta cheese crumbles
Instructions
- Place chicken in a zip top plastic bag and pour vinaigrette over the top. Massage to mix, zip up, and refrigate for 2 hours (or up to 6).
- Heat grill to medium-high and grill chicken on both sides until internal temperature reached 165°F. Place on plate and tent with foil to rest and keep warm. Slice into strips before serving.
- Make tzataiki sauce by mixing sour cream, yogurt, lemon, garlic, olive oil, vinegar until combined well. Add cucumber, dill, salt and pepper and stir to combine.
- Warm pita bread on grill or in microwave then assemble by adding sliced chicken, tzatziki sauce, romaine, tomatoes and feta. Serve immediately.
Notes
- If you can't find the Lemon Basil Vinaigrette use something similar or make your own Greek vinaigrette.
- For the most evenly grilled chicken, make sure to pound the breasts to an even thickness before marinating or butterfly them.
- Naan bread works well for this too if you can't find pita.
Tried this recipe?Let us know how it was!