Ingredients
For the Chicken Marinade
1 pound thin chicken breasts, thinly sliced
3 tablespoons olive oil
2 tablespoons lemon juice
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
For the Tzatziki Sauce
1 cup Greek yogurt
1/2 cucumber, grated and drained
1 clove garlic, minced
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh dill (or mint)
Salt and pepper to taste
For the Gyros
4 pita bread rounds
1/2 cup chopped tomatoes
1/2 cup sliced red onions
1/2 cup chopped cucumber
1/4 cup crumbled feta cheese
1/4 cup chopped parsley
Sliced black olives
In a medium bowl, mix olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper. Add the thinly sliced chicken to the marinade, ensuring all pieces are coated evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse. In a small bowl, combine Greek yogurt, grated and drained cucumber, minced garlic, lemon juice, olive oil, and chopped dill. Mix well and season with salt and pepper. Cover and refrigerate until ready to serve, allowing the flavors to meld together. Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated chicken and cook for about 4-5 minutes on each side, or until the chicken is golden brown and fully cooked through. Remove from the heat and let rest for a few minutes before slicing into strips. Warm the pita bread rounds by placing them in a dry skillet or wrapping them in foil and heating them in the oven for a few minutes. Once warm, lay each pita flat and place some cooked chicken in the center. Top with chopped tomatoes, sliced red onions, chopped cucumber, crumbled feta cheese, black olives, tzatziki sauce and chopped parsley.
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