Ingredients
- chicken breast 500.0 g
- olive oil 30.0 ml
- lemon 20.0 g
- dried oregano 2.0 tsp
- ground cumin 1.0 tsp
- Garlic Powder 1.0 tsp
- Ground Onion 0.5 tsp
- table salt 1.0 tsp
- ground black pepper 0.5 tsp
- Protein Yoghurt 250.0 ml
- Cucumber 0.5 pcs
- garlic 5.0 g
- lemon 10.0 g
- dried dill 1.0 tsp
- table salt 0.25 tsp
- pita 4.0 pcs
- tomatoes 150.0 g
- onion 50.0 g
- lettuce 100.0 g
Cooking Instructions
SAFETY: Wash your hands and clean the cutting board before handling raw chicken breast.
Cut the chicken breast into bite-sized strips or 2cm cubes for even cooking.
In a large bowl, whisk together the olive oil, lemon juice, dried oregano, ground cumin, garlic powder, ground onion, salt, and black pepper.
Add the chicken to the bowl, toss well to coat, cover, and marinate in the refrigerator for at least 30 minutes.
Heat a large skillet or grill pan over medium-high heat until it begins to smoke slightly.
Add the chicken strips to the hot pan and sear for 6-8 minutes, turning occasionally until golden brown and the internal temperature reaches 74°C.
Remove the chicken from the pan and let it rest on a clean plate for 3 minutes before serving.
Grate the cucumber using the large holes of a box grater.
Place the grated cucumber in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.
Finely mince the garlic cloves until they form a paste-like consistency.
In a medium bowl, combine the Protein Yoghurt, drained cucumber, and minced garlic.
Stir in the lemon juice, dried dill, and salt until the mixture is uniform.
Cover and refrigerate the tzatziki until ready to assemble the gyros to allow flavors to meld.
Thinly slice the onion, dice the tomatoes, and shred the lettuce into fine ribbons.
Lightly brush the pita breads with a drop of olive oil and toast them in a dry pan over medium heat for 1 minute per side until soft and warm.
Lay a warm pita flat and spread a generous tablespoon of tzatziki sauce down the center.
Place a handful of shredded lettuce on top of the sauce, followed by a portion of the cooked Greek chicken.
Top with sliced onions and diced tomatoes.
Fold the pita over the filling, wrap the bottom tightly with parchment paper or foil, and serve immediately.