A Gyro is a Greek sandwich traditionally made using lamb, beef, or pork combined with tomato, onion, and a yogurt sauce on pita bread. In Greece, Gyros are a popular street food. A proper gyro is made with meat that is cooked on a slowly-rotating, vertical spit in front of an upright rotisserie. Having neither time for slow roasting or an upright rotisserie, chicken in the skillet is the next best thing.
- 1 medium cucumber
- 1 cup plain Greek yogurt
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 2 tbsp chopped fresh dill
- 1 medium clove garlic pressed or minced
- 1/4 tsp salt
Building the Gyro
- Pita bread, shredded iceberg lettuce, tomatoes, cucumbers, onion, Feta cheese
- Marinate the chicken. Place the chicken in a medium bowl and add all of the marinade ingredients. Mix it well, cover with plastic wrap, and marinate for at least 2 hours, preferably overnight.
- Make the tzatziki. Grate the cucumber and squeeze the excess liquid out with your hands. Discard the liquid. Place the cucumber in a mixing bowl with the rest of the tzatziki ingredients and mix well.
- Cook the chicken. Heat a large, non-stick skillet over medium-high heat. Add the chicken slices and cook for about 4-5 minutes on each side, until cooked through.
- Make the Gyro! Warm the pita bread (in the oven or microwave). Add a bit of shredded lettuce, tomato, cucumber, onion, and chicken on top. Drizzle with a generous amount of tzatziki and feta cheese, if desired. Fold the gyro in half and serve.