Easy Greek Chicken Gyros

Ingredients

• 1 cup plain Greek yogurt (Whole milk preferred)
• 1 lemon juice (Juice of 1 lemon)
• 2 tbsp extra virgin olive oil (For the marinade)
• 2 tbsp red wine vinegar
• 3 cloves garlic (Minced)
• 1 tbsp oregano (Greek oregano)
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• cayenne pepper (1 pinch, optional)
• kosher salt (To taste)
• black pepper (To taste)
• 1.5 lb chicken tenderloins (Often labeled chicken tenders)
• 1 tbsp extra virgin olive oil (For cooking the chicken)
• pita bread (For serving)
• tzatziki sauce (For serving)
• 1 large tomato (Sliced)
• 1 cucumber (Sliced)
• 1 green bell pepper (Cored and sliced)
• 1 small red onion (Halved and sliced)
• Kalamata olives (Pitted; add as desired)

Steps

1. 1

   In a large mixing bowl, whisk together the Greek yogurt, lemon juice, 2 tablespoons olive oil, red wine vinegar, minced garlic, oregano, paprika, cumin, coriander, and optional cayenne until well combined. Season with kosher salt and black pepper to taste.

2. 2

   Add the chicken tenderloins and mix until every piece is evenly coated with the marinade. Cover and refrigerate for at least 30 minutes, or overnight.

3. 3

   Heat about 1 tablespoon olive oil in a non-stick skillet over medium-high heat until shimmering but not smoking.

4. 4

   Shake off excess marinade from the chicken and add the tenderloins to the skillet. Cook undisturbed on one side until well browned, about 5 minutes.

5. 5

   Use tongs to turn the chicken and cook for about 5 minutes more, until cooked through.

6. 6

   For an oven-baked option, heat the oven to 375°F. Shake excess marinade from the chicken, arrange the tenderloins on a parchment-lined baking sheet, and bake for about 20 minutes, until the internal temperature reaches 165°F.

7. 7

   Warm the pita over a medium gas burner or in a hot, dry skillet. Transfer it to a serving plate and spread tzatziki sauce over the top.

8. 8

   Add the cooked chicken, using about 2 to 3 tenderloins per pita. Top with sliced tomato, cucumber, green bell pepper, red onion, and pitted Kalamata olives as desired.

9. 9

   Wrap the pita and serve immediately.

Notes

Store the chicken and fixings in separate airtight containers in the refrigerator for up to 4 days. Keep leftover pita at room temperature. Reheat the chicken gently and assemble fresh gyros just before serving. The published nutrition information excludes pita bread and tzatziki sauce.

Nutrition per serving

• main
• Greek
• Mediterranean
• high-protein
• pan-fried
• grilled-option
• oven-baked-option