Chicken Souvlaki Gyro Style


  • ¾ cup balsamic vinaigrette salad dressing
  • 3 tablespoons lemon juice
  • 1 tablespoon dried oregano
  • ½ teaspoon freshly ground black pepper
  • 4skinless, boneless chicken breast halves
  • ½ cup seeded, shredded cucumber
  • 1 teaspoon kosher salt
  • 1 cup plain yogurt
  • ¼ cup sour cream
  • 1 tablespoon lemon juice
  • ½ tablespoon rice vinegar
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh dill
  • ½ teaspoon Greek seasoning
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 4 large pita bread rounds
  • 1heart of romaine lettuce, cut into 1/4 inch slices
  • 1red onion, thinly sliced
  • 1tomato, halved and sliced
  • ½ cup kalamata olives
  • ½ cup pepperoncini
  • 1 cup crumbled feta cheese
  • Directions

  • Step 1

    In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.


  • Step 2

    Preheat an outdoor grill for high heat.

  • Step 3

    Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.

  • Step 4

    Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.

  • Step 5

    Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.

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