This picture cracks me up. I am so not a food photographer. The feta fell all over the plate and I could not get the gyro to stay shut for the picture. Oh well. Even so, it was very tasty. Why it has never occurred to me to make these before, I have no idea. I love gyros. This one was made with chicken, although I do enjoy lamb as well.
MARINADE FOR THE CHICKEN:
2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts
To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for at least one hour to overnight. Cook the chicken as desired, skillet, broiler or grill. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat flat bread/pitas. Top chicken with diced tomatoes, diced red onions, lettuce, feta and tzatziki sauce. Serve immediately.
This Greek sandwich would not be complete with the tzatziki sauce. Here is my favorite recipe:
1 pint Greek yogurt
2 cloves garlic, minced
1 TBS. red wine vinegar
1 TBS. extra virgin olive oil
1/2 cucumber, seeded, chopped and drained
1/4 tsp. salt
Mix together and refrigerate until ready to use. Here is the link for better instructions with pictures: Anghelika’s Tzatziki
. Be sure to make the yogurt sauce that morning or the night before so that the flavors have plenty of time to blend.