Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breast or thighs, thinly sliced
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tsp dried oregano
- 3 cloves garlic, minced
- 6 pita breads, warmed
- 1 large tomato, thinly sliced
- 1/2 medium red onion, thinly sliced
Instructions
- Step 1: Slice the chicken into thin, 1/4-inch strips. In a large bowl, whisk together the olive oil, lemon juice, dried oregano, minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the sliced chicken to the marinade mixture, toss to coat thoroughly, and refrigerate for at least 30 minutes (or up to 4 hours).
- Step 2: Preheat a large skillet or grill pan over medium-high heat. Remove the chicken strips from the marinade, allowing any excess liquid to drip off, but do not wipe dry.
- Step 3: Add the marinated chicken to the hot pan in a single layer (working in batches if necessary to avoid overcrowding). Cook for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through, slightly crispy, and deeply browned on the edges.
- Step 4: While the chicken finishes cooking, warm the pita breads according to package directions, either briefly in a dry skillet, on the grill, or wrapped in foil in a 350°F oven for 2 minutes.
- Step 5: To assemble the gyros, lay a warmed pita flat. Spoon a generous portion of the cooked chicken down the center. Top the chicken with slices of fresh tomato and thinly sliced red onion. Fold or roll the pita tightly to serve (optional: drizzle with store-bought or homemade Tzatziki sauce before folding).
Notes
- Store leftover cooked chicken in an airtight container for up to 3 days; keep assembled gyros only for immediate consumption, as the pita will become soggy.
- For the best texture, reheat the leftover chicken in a skillet over medium heat with a tiny splash of water or oil until piping hot, avoiding the microwave which can dry it out quickly.
- To achieve maximum browning and those delicious crispy edges, always cook the chicken in batches; overcrowding the pan steams the meat instead of searing it.
- Elevate the meal by serving alongside a quick Greek salad dressed simply with extra virgin olive oil and a few cubes of feta cheese to contrast the richness of the chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American