Pita Gyro Kotopoulo
Yoghurt-marinated chicken, packed with flavour from warm spices, and loaded into a pitta wrap with homemade and all the fixings you love! You can make this Greek chicken in a pan, outdoor grill, or oven.
Ingredients
- 240 ml plain Greek yoghurt (whole milk)
- 1 lemon (juiced)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 3 garlic cloves (minced)
- 1 tablespoon oregano
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 pinch cayenne pepper
- Kosher salt
- Black pepper
- 680 g chicken tenderloin
- Pitta bread
- Tzatziki sauce
- 1 large tomato (sliced)
- 1 cucumber (sliced)
- 1 green bell pepper (cored and sliced)
- 1 small red onion (halved and sliced)
- Pitted Kalamata olives
Instructions
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Marinate the chicken. In a large mixing bowl, mix together the Chicken Gyro Marinade ingredients (besides the chicken) until well combined. Season with salt and pepper to taste. Add the chicken and mix, ensuring each piece is well coated with the marinade. Cover and refrigerate for 30 minutes (or overnight.)
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Cook the chicken. Heat about 1 tablespoon of olive oil in a carbon steel skillet over medium-high until shimmering but not smoking. Add the chicken to the pan, shaking off any excess marinade. Cook on one side undisturbed until well-browned, about 5 minutes. Use tongs to flip the chicken and cook until cooked through, about 5 minutes more.
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Assemble the chicken gyros. Warm the pitta over a medium gas burner or a hot, dry skillet. Transfer to your serving plate and spread Tzatziki sauce on top, then add the chicken (about 2 to 3 tenders per bread). Top with tomato, cucumber, green pepper, red onion and olives as you like. Wrap the pitta up and enjoy!
Notes
Committed to this collection by the hand of Hunter.
