Grilled Chicken Gyros

                     How do I get to the other side?!!  You are on the other side!
Ralph Waldo ~ Emerson It didn’t cross the road, it transcended it.

Oops!  Don’t look if you’re hungry!  I forgot the fantastic Grilled Chicken Gyros that we made the other night, simply seasoned, marinated, grilled and sliced thin chicken breasts.

Gardening days require quick meals and a picture of  juicy drippy gyros passed through my mind as I was planting the Greek oregano, but Mikey doesn’t like lamb, let’s just say he doesn’t suspect the lamb that he unknowingly eats in two of his favorite dishes, but I’m afraid that he would notice lamb in a gyro, so I went with Greek marinated chicken breasts. 

Grilled Chicken Gyros

Grilled Chicken Gyros

Serve 3-4

2 boneless skinless chicken breasts
1 tablespoon + Mediterranean seasoning blend
2 tablespoon plain yogurt
2 teaspoons fresh lemon juice
1 teaspoon lemon zest
2 tablespoons Whole fruit lemon olive oil
Fresh Greek oregano
Feta cheese crumbled

Serve with: 
Pita bread, brushed with EVOO, grilled to warm
Thinly sliced tomatoes and red onions

Tzatziki sauce:  thoroughly blend,  grate ½ of an English cucumber, squeezed to remove excess water, 1 cup plain yogurt, 2 small cloves pressed garlic, 1-2 teaspoons lemon juice salt and pepper to taste.   Refrigerate for 2 hours to overnight.

Sprinkle the chicken breast with Mediterranean seasoning, drizzle with olive oil, lemon juice, zest, torn oregano leaves, add yogurt and turn the chicken several times to coat, add a little more seasoning,  cover marinated chicken breast and refrigerate at least 2 hours.  Grill  chicken, allow to rest 10 minutes before slicing very thin.

Assemble gyros, layer meat on pita, sauce, onion, tomato, Feta.  Serve with olives and pepperoncini.

Greek Chicken Marinade