Ingredients
- extra virgin olive oil 30.0 ml
- dried oregano 1.0 tsp
- dried thyme 0.5 tsp
- dried basil 0.5 tsp
- Garlic Powder 1.0 tsp
- Ground Onion 1.0 tsp
- kosher salt 1.0 tsp
- ground black pepper 0.5 tsp
- greek yogurt 250.0 g
- dill 1.0 tsp
- pita 4.0 g
- olive oil 15.0 ml
- Roma tomatoes, chopped 2.0 units
- red onion, medium, diced 1.0 unit
- chicken breast 600.0 g
- lemon 1.0 units
- Cucumber 1.0 unit
- garlic 2.0 unit
- lemon 1.0 units
Cooking Instructions
Flag: Raw Meat Handling. Wash hands and surfaces after contact. Slice the chicken breasts into very thin 1cm wide strips.
In a large bowl, whisk together the olive oil, lemon juice, oregano, thyme, basil, onion powder, garlic powder, salt, and pepper.
Toss the chicken strips in the marinade until fully coated, cover, and refrigerate for 30 minutes.
Preheat the oven to 200°C. Place a wire roasting rack over a foil-lined baking sheet.
Arrange the marinated chicken strips in a single layer on the rack to allow air circulation, simulating a rotisserie environment.
Roast for 20-25 minutes, or until the chicken reaches 74°C internal temperature and the edges are slightly charred.
Remove from the oven and let the meat rest for 5 minutes before assembling the gyros.
Grate the cucumber using a box grater. Wrap the pulp in a clean kitchen towel and squeeze out all excess moisture.
Mince the garlic cloves and finely chop the fresh dill.
In a small bowl, blend the Greek yogurt with the squeezed cucumber, garlic, lemon juice, and dill.
Season with a pinch of salt to taste and chill in the refrigerator until ready for use.
Lightly brush both sides of each pita bread with olive oil.
Heat a large skillet over medium-high heat.
Toast each pita for 1 minute per side until they are soft, warm, and have light golden spots.
Stack the pitas and wrap them in a clean towel to keep them soft and steam slightly before serving.
Wash the Roma tomatoes and chop them into uniform cubes.
Peel the red onion and slice it into thin half-moons for a milder bite.
Arrange the tomatoes and onions on a platter to be added to the gyros during final assembly.