Quick Greek-style chicken gyros you can whip up on busy nights in just 20 minutes, these are a family favorite!
Yesterday was Indian, today it’s Greek… we’re all over the place with dinners this week. I don’t know why but lately I’ve been craving anything but a burger. I want bold fun flavors from around the world. My mood for these gyros was most likely prompted by the ah-mazing meal we had in D.C. last week.
When my husband and I first got married we spent a couple of weeks in Washington D.C. for his work. We walked through all of the museums and saw all of the monuments and at the long of a really really long touristy day, we were famished. When we made it to the metro stop, we decided to get dinner before riding back to our hotel and we found this little Mediterranean restaurant right around the corner called Roti. I fell in love with it, it was SO GOOD! So this trip we made a jaunt back up to the restaurant and I was reminded of how incredibly yummy that food was. I had roti chicken with red pepper sauce and feta over rice. Ahhhhhhh. I want some. Now.
If you ever get the chance, eat at Roti. If you love Mediterranean food then you’ll go nuts over this place, and if you’re new to the cuisine, it’s the perfect place to start.
These gyros come together so quickly (20 minutes, can’t beat that!) and they are completely family friendly. If you’re not a red pepper fan, skip them, if you love feta cheese (bless your heart friend) load it on. Perfect for dinner, but they also make a great on-the-go option for work lunch. Just sayin’.
Easy Chicken Gyros & Tzatziki Sauce
- 4 chicken breasts, pounded to 1/2 inch thickness
- 1 tablespoon mediterranean seasoning (you can substitute Italian seasoning in a pinch)
- 1 red pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 4 pitas (this is a Greek-style flatbread you can find at almost any grocery store near the bread and tortillas or in the bakery)
- optional: lettuce, feta cheese crumbles
- 1/2 English cucumber, peeled and diced
- 2 cups cold plain Greek yogurt
- 4 teaspoons minced garlic
- 1/3 cup 1/3 cup chopped dill, fresh or frozen (may sub 2 tablespoons dried dill)
- 1 1/2 tablespoons freshly squeezed lemon juice (juice of 1/2 medium lemon)
- 1/2 teaspoon salt (or to taste)
- 1/8 teaspoon black pepper
- Puree all sauce ingredients in a blender or food processor (see note). Cover and chill until ready to serve. (If you have time, make this a few hours in advance or the night before so that the flavors can marinate)
- Season chicken breasts with mediterranean seasoning. Cook in a large skillet or pan over medium heat 5-6 minutes on each side until cooked through. Cut into strips.
- Lay pitas on a clean surface. Add lettuce (if desired, chicken, red pepper strips, and onions. Top with tzatziki sauce and feta (if desired). Fold pita over like a sandwich, or roll it into a "tunnel shape".
*Recipe update (1/22/15): Some readers have reported enjoying the sauce but wishing it were a bit thicker. If you are someone who loves thicker dressings and sauces, simply squeeze as much water as possible out of the cucumbers before you puree the sauce.