Chicken Gyros

Penzey's Recipe

Photo by Constance F.
Adapted from penzeys.com

PREP TIME

15

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from penzeys.com

Ingredients

  • 2

    large boneless/skinless chicken breasts

  • 1/4-1/2

    tsp. salt

  • 1/4-1/2

    tsp. PEPPER

  • 2-3

    tsp. SPEARMINT

  • 2-3

    tsp. TURKISH OREGANO

  • 1

    TB. olive oil

  • 4

    pieces pita bread

  • 1

    Cup baby spinach leaves

  • 1

    thinly sliced red onion

  • 1

    tomato, diced

  • 1

    Cup crumbled feta cheese, to taste

  • Tzatziki Sauce:

  • 1

    Cup Greek yogurt, drained if needed

  • 1

    small cucumber, peeled, seeded, finely minced and drained

  • 1

    lemon, zest and juice (about 1 tsp. zest, 1/4-1/3 Cup juice)

  • 1/4

    tsp. salt, to taste

  • 1/4

    tsp. PEPPER, to taste

  • 1-2

    tsp. DILL WEED

  • 1

    TB. olive oil

  • 2

    cloves garlic, minced (or 1/2 tsp. PENZEYS MINCED GARLIC)

  • 1

    tsp. SPEARMINT

Directions

Season the chicken breasts with salt and pepper, SPEARMINT and OREGANO to taste. The larger amounts will give stronger flavor, especially the SPEARMINT. If you have time, it tastes even better to cover and refrigerate for 30-60 minutes before cooking. Heat the olive oil in a pan over medium-high heat. When quite hot, but not smoking, place the chicken breasts in the pan. Turn after 5 minutes or so, continue cooking (possibly turning again) until the chicken is cooked through. You can also cook these on the grill. Serve hot, room temperature or chill for later. Slice the chicken about 1/2-3/4-inch thick and divide among the 4 pieces of pita bread. Top with Tzatziki sauce, sliced onion, spinach, tomato and feta.

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