These gyros coat our hands in tangy tzatziki and fill our bellies all summer long. When stuffed full, they’re filling enough on their own for dinner. I like to source the fluffiest pita or naan for these. Find the best. Marinate the chicken ahead of time for a quicker dinner prep. You can do the same with the tzatziki. I’m not a natural planner. It makes me feel like I’ve lost all spontaneity in my life. But dinner works only when I plan ahead. And when I do, it feels like it practically makes itself. When possible, find ways to make the everyday work for you, not against.
- 1 pound boneless, skinless chicken breast
- 1⁄4 c. olive oil
- 2 tbsp. red wine vinegar
- 2 tbsp. lemon juice
- 4 cloves garlic, smashed
- 1 1⁄2 tsp. kosher salt
- 1 tsp. dried oregano
- 1 tsp. lemon pepper
- Neutral oil cooking spray
- 1⁄2 c. plain whole-milk yogurt
- 1⁄4 c. diced English cucumber
- 2 tbsp. chopped fresh dill
- 1 tbsp. lemon juice
- 1 small clove garlic, minced
- 1⁄8 tsp. kosher salt
- A couple cracks of pepper
- 4 cups thinly chopped romaine (or similar green)
- 2 ripe tomatoes, thinly sliced
- 1⁄4 red onion, thinly sliced
- 1⁄4 c. sliced pepperoncinis
- 4 to 6 (6-inch) fluffy pitas or naan
- 1⁄4 c. crumbled feta
Marinate the chicken in advance. Place the chicken in a freezer-safe ziplock bag and pound out to about ¾-inch thick. Add the remaining chicken ingredients except the cooking spray to the bag. Massage together and place the bag in the refrigerator to marinate for 1 to 8 hours.
Make the tzatziki. In a small bowl, stir together all of the tzatziki ingredients. Cover and store in the fridge. This can be made up to 8 hours in advance.
Remove the chicken from the fridge about 15 minutes before cooking to bring to room temperature. Meanwhile, prep the serving vegetables. Set aside.
Heat a 10-inch cast-iron skillet or griddle on medium for 5 minutes. Once hot, lightly spray the pan with cooking spray, and add the chicken to the pan. Cook for about 4 minutes on each side or until a meat thermometer reads 165°F. Remove the chicken from the pan, and let rest for 5 minutes on a cutting board. Cut the chicken into slices.
To serve, place the pita directly over a gas flame to char the edges. Cover to steam. (If working on an electric stovetop, heat the pita on a warmed pan, and cover to steam.) Stuff each pita with the lettuce, chicken, tomatoes, red onion, and pepperoncinis. Drizzle liberally with the tzatziki sauce and sprinkle with the feta.
• Turn this meal into a salad, serving warmed naan wedges on the side.
• I use this same chicken marinade when making chicken fajitas. In this case, there’s no need to reinvent the recipe since they share similar flavor profiles.
- Prep Time: 35 minutes