Chicken Gyros

The Gyro, found at most diners throughout NJ, is one of my all-time favorites. I don't care if you pronounce it Guy-ro, Jy-ro or Year-o, its delicious all the same. Last night I decided to put culinary laziness aside and get down to business. 


Aside from the homemade pitas (which I will be sure to post soon), the meal was a rather simple one and came together really quickly. 

Chicken Gyros
Serves 2 (with leftovers!)


2 chicken breasts, butterflied
4 cloves garlic, smashed
1/4 cup lemon juice (about 1 lemon)
1 tbsp. red wine vinegar
2 tbsp. extra virgin olive oil
2 tbsp. greek yogurt
1 tbsp. dried oregano
3-4 fresh mint leaves, torn (optional)
salt and pepper

1. Make marinade. Combine garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, mint and salt and pepper in a shallow dish.

2. Add chicken and coat thoroughly in marinade. Refrigerate for about 1 hour.

3. Grill or broil chicken until browned and cooked through. Once chicken is cooked, let cool slightly before cutting into strips.

4. To assemble, place chicken in a pita. Top with Tzatziki Sauce, diced tomatoes and sliced red onion. Diced cucumber and feta cheese would make great additions as well!

Tzatziki Sauce


8 oz. greek yogurt
1/2 cucumber, peeled and seeded
1 clove garlic, finely minced
2 tsp. white wine vinegar
1 tbsp. fresh dill, chopped
fresh lemon juice, just a squeeze
salt and pepper
extra virgin olive oil

1. Shred cucumber using either a box grater or food processor. Wrap shredded cucumber in a paper towel and squeeze out as much water as you can.

2. Combine cucumber, yogurt, garlic, vinegar, dill, lemon juice and salt and pepper to taste. Drizzle a little olive oil over the top and refrigerate for at least an hour.