My kids love Mediterranean food, so I decided to make my own chicken gyros, which were an absolute hit! These Do-It-Yourself Gyros are so simple and fast—only twenty minutes from start to finish. I usually grill extra chicken breasts and slice them for Gyros the next day. My secret is a homemade Tzatziki sauce made with light sour cream, cucumber, dill, lemon juice and olive oil. You can purchase it from the store if you want, but it’s so easy that I always make it by myself. If you prefer hummus, feel free to use that instead of the Tzatziki. To customize your meal even more, you can also substitute steak, shrimp or sautéed vegetables in place of the chicken. If you’re really short on time, purchase a rotisserie chicken and slice it up. Store any leftover chicken in a Ziploc® Brand Container in the refrigerator for up to three days.
Prep: 10 minutes
Cook: 8 minutes
Yield: 4 servings
- 1 (8-ounce) container light sour cream
- 2 tablespoons fresh lemon juice, divided
- 3 teaspoons olive oil, divided
- 1 cucumber, diced
- 2 teaspoons finely chopped fresh dill
- 1 pound boneless chicken breast
- 2 teaspoons lemon pepper
- 4 (6-inch) pitas, halved
- Lettuce and tomato slices (optional)
In a small bowl, stir together sour cream, 1 tablespoon of lemon juice and 1 teaspoon of olive oil, cucumber and dill, mixing well. Refrigerate until ready to use.
Place chicken in an 11x7 inch dish. Season with lemon pepper and drizzle with remaining lemon juice and olive oil.
Spray grill with nonstick spray. Preheat grill to medium high heat (350° F to 400° F). Grill chicken 3 to 4 minutes per side or until chicken is no longer pink.
Remove chicken from grill, slice and serve on pita halves with lettuce, tomatoes and sour cream mixture (or use leftover grilled chicken slices). Serve immediately.
What’s your favorite back-to-school main dish?
Photo courtesy of Alison Lewis.