Chicken Gyro
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Chicken thigh charred over high heat and cold cucumber yogurt go into a warm pita together.
Read more
Hot meat against cold sauce in the same bite is the whole point of the wrap, and it is eaten the moment it is rolled. The cucumber gets a light squeeze before it meets the yogurt, which keeps the sauce from turning thin.
Ingredients
Instructions
- 1
Cut 300g chicken thigh into thin strips and pat dry.
Coat evenly with 1 tablespoon olive oil and 1 tablespoon lemon juice and marinate for 10 minutes.
- 2
Finely chop 80g cucumber and squeeze it lightly to remove moisture.
Mix with 150g plain yogurt and keep chilled.
- 3
Heat a pan or grill pan well over high heat, then add the chicken in a single layer without crowding.
Leave it undisturbed for the first 2 minutes so it can brown instead of steaming.
- 4
Turn the chicken and cook for another 3 to 4 minutes.
Remove it when the outside has light char marks and the inside is no longer pink, then rest it for 2 minutes.
- 5
Warm the 2 pita breads in a dry pan for about 30 seconds per side.
Pull them out as soon as they feel soft and warm, because heating too long will dry them and make them crack.
- 6
Spread tzatziki over each pita, then add the chicken, 100 g tomato, and 40 g thinly sliced red onion.
Do not overfill the bread, then fold or roll it and serve immediately while the chicken is warm.
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