To begin, we marinated chicken breasts in a Greek-style marinade overnight and made some homemade Tzatziki Sauce.
5 boneless, skinless chicken breasts
3/4 cup fresh squeezed lemon juice
1/4 olive oil
1 tbsp. dry oregano
2-3 cloves of garlic, finely minced
Whisk last 4 ingredients together in large bowl. Add chicken breasts and coat with marinade. Cover bowl and refrigerate overnight (if possible).
2 cucumbers (peeled, seeded and diced)
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
2 tablespoons fresh dill, chopped
3 cloves garlic, peeled
In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.
Note: This recipe makes a pretty large batch of tzatziki sauce, you could probably half the recipe and still have more than enough to top your chicken gyros :)
To Make the Chicken Gyros:
While the grill is preheating, remove the chicken from refrigerator and cut into 1" pieces. Place chicken pieces on skewers (we also added red and yellow bell pepper for flavor).
Grill the chicken skewers over medium heat for 15-20 minutes, turning often. Place pita bread on the warm grill for a few seconds on each side to heat.
Serve the grilled chicken atop warmed pita bread, top with tzatziki sauce, and garnish with tomato and red onion (optional).
The whole family (even the picky eaters) really enjoyed this meal... we will make again. We served with a large green salad and some rice. It was the perfect Sunday dinner!