Easy, make-ahead chicken gyros! You can marinate the chicken ahead of time and whip up your homemade tzatziki too! So fast, so good!
4.9 stars (47 ratings)
Ingredients
2poundschicken tenderloins
1 ½tablespoonsolive oil
1tablespoonfreshly squeezed lemon juice
3clovesgarlic, minced
2teaspoonsdried oregano
1teaspoondried thyme
½teaspoonpaprika
Kosher salt and freshly ground black pepper, to taste
6pita flatbreads
2cupsshredded romaine
2cupscherry tomatoes, quartered
1red onion, thinly sliced
For the tzatziki sauce
¾cupGreek yogurt
½cupgrated English cucumber, squeezed dry
2tablespoonschopped fresh dill
2tablespoonsfreshly squeezed lemon juice
2teaspoonslemon zest
1clovegarlic, minced
Kosher salt and freshly ground black pepper, to taste
Instructions
To make the tzatziki sauce, combine Greek yogurt, cucumber, dill, lemon juice, lemon zest and garlic; season with salt and pepper, to taste. Set aside in the refrigerator until ready to serve.
In a gallon size Ziploc bag, combine chicken, olive oil, lemon juice, garlic, oregano, thyme, paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Marinate for at least 2 hours, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
Preheat grill to medium heat. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 8 minutes.
To serve, warm pitas on the grill, about 1-2 minutes per side. Halve pitas, and fill with chicken, romaine lettuce, tomatoes, red onion and tzatziki sauce.