Greek Chicken Gyros 
Ingredients:
1 pound boneless, skinless chicken breasts, thinly sliced
3 tablespoons olive oil
3 cloves garlic, minced
1 lemon, juiced
1 tablespoon red wine vinegar
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
4-6 pita breads
For the Tzatziki Sauce:
1 cup plain Greek yogurt
1 cucumber, grated and excess water squeezed out
2 cloves garlic, minced
1 tablespoon fresh dill, chopped
1 tablespoon fresh lemon juice
Salt and pepper to taste
For the Toppings:
1 small red onion, thinly sliced
1 cup cherry tomatoes, halved
1/2 cup sliced cucumbers
1/2 cup crumbled feta cheese
Fresh parsley, chopped
Instructions:
Marinate the Chicken:
In a large bowl, mix the olive oil, minced garlic, lemon juice, red wine vinegar, dried oregano, ground cumin, paprika, salt, and pepper.
Add the thinly sliced chicken breasts to the marinade and toss to coat well. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours.
Make the Tzatziki Sauce:
In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, salt, and pepper. Mix well and refrigerate until ready to use.
Cook the Chicken:
Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken slices for about 5-7 minutes, or until fully cooked and slightly charred. Remove from heat.
Assemble the Gyros:
Warm the pita breads in a dry skillet or in the oven.
Spread a generous amount of tzatziki sauce on each pita.
Top with cooked chicken slices, thinly sliced red onion, cherry tomatoes, sliced cucumbers, and crumbled feta cheese.
Garnish with chopped fresh parsley.
Notes:
Serve with lemon wedges on the side for an extra burst of citrus flavor.
Add a few olives for a more authentic Greek touch.
These gyros are great for a quick and flavorful weeknight dinner or a casual get-together.
Preparation time: 20 minutes | Marinating time: 30-60 minutes | Cooking time: 10 minutes | Total time: 1 hour | Kcal: Approximately 400 per serving | Servings: 4-6 servings
