Marinade Ingredients
1 cup plain Greek yogurt
1 lemon, juiced (3 - 4 T)
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
3 garlic cloves, minced
1 tablespoon oregano
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 pinch cayenne pepper (optional)
Kosher salt
Black pepper
Gyros
1 1/2 pounds chicken tenders
1 tablespoon extra virgin olive oil
Pita Bread
Tzatziki Sauce
1 large tomato, sliced
1 cucumber, sliced
1 green pepper, cored and sliced
1 small red onion, sliced into half moons
Pitted Kalamata olives
1 lemon, juiced (3 - 4 T)
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
3 garlic cloves, minced
1 tablespoon oregano
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 pinch cayenne pepper (optional)
Kosher salt
Black pepper
Gyros
1 1/2 pounds chicken tenders
1 tablespoon extra virgin olive oil
Pita Bread
Tzatziki Sauce
1 large tomato, sliced
1 cucumber, sliced
1 green pepper, cored and sliced
1 small red onion, sliced into half moons
Pitted Kalamata olives
Instructions
Marinate the chicken:In a large mixing bowl, mix together the marinade ingredients until well combined. Season with salt and pepper to taste. Add the chicken tenders and mix, ensuring each piece of chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or overnight.) Meanwhile, prep the gyro fixings.
Cook the chicken:
Heat extra virgin olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add the chicken tenders to the pan, shaking off any excess marinade. Cook on one side undisturbed until well-browned, about 5 minutes. Using tongs, turn the chicken over and cook on the other side for another 5 minutes or until the chicken is done.
To Oven-Bake:
Heat oven to 375°F. Shake excess marinade off the chicken tenders and arrange them on a baking sheet lined with parchment paper. Bake until done (internal temperature should register 165°F), about 20 minutes.
To Grill Outdoors:
Grill chicken over medium heat for 5 minutes on one side, and another 3 to 5 minutes on the other until chicken is fully cooked. The internal temperature should register 165°F.
Assemble the chicken gyros.
Warm up some pita over a medium gas burner or a hot, dry skillet. Spread the Tzatziki sauce on top, then add chicken (about 2 to 3 tenders) and top with tomato, cucumber, green pepper, red onion and olives as you like. Wrap the pita up and enjoy!
To Prepare Ahead of Time: You can prepare the chicken and marinate it one day in advance. Store it in an airtight container in the fridge until ready to cook.
