Chicken Gyros

By á-26577

Ingredients

• ■1/4 cup olive oil
• ■3 Tbs. lemon juice
• ■2 cloves garlic, minced or crushed
• ■1 1/2 tsp. dried mint
• ■1 1/2 tsp. oregano
• ■1 1/2 tsp. ground black pepper
• ■1/2 tsp. salt
• ■2-2 1/2 lbs. boneless chicken breast, cut in bite size pieces

Preparation

Step 1

Whisk all the ingredients except the chicken to make the marinade. You could put them in a tight fitting container with a lid and give them a good shake instead of whisking.

Pour the marinade over the chicken and give it a stir to be sure all the chicken is coated with marinade. Refrigerate for several hours.

Cook the chicken in a skillet over medium-high heat. Work in batches, if necessary, so that the chicken isn’t crowded in the pan. Remove the cooked chicken to a bowl and let it cool. Place the chicken in a plastic freezer bag. Don’t forget to label it with the date, recipe title and reheating instructions.

For the cucumber-yogurt sauce I used about 1/2 a cucumber cut into small pieces. I stirred the cucumber into 6 oz. of Greek-style yogurt.

If you’ve frozen the chicken, reheat it in the microwave. Fill a pita pocket with chicken and top with the cucumber-yogurt sauce.