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Chicken Gyros

By Iowa Girl Eats
Contributed by Hannah Huff
Nutrition per serving    (USDA % daily values)
Uploaded by: Hannah Huff


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Ingredients for 6 servings

For the tzatziki sauce:

16 oz fat free Greek yogurt

1 regular cucumber, peeled and seeded

2 garlic cloves, minced or microplaned

1 tsp red wine vinegar

salt and pepper

Squeeze of lemon juice

Extra virgin olive oil

For the chicken:

4 cloves garlic, smashed

Juice of 1 lemon

2 tsp red wine vinegar

2 Tbsp extra virgin olive oil

2 heaping Tbsp plain yogurt

1 Tbsp dried oregano

3 chicken breasts

To assemble:

Pita bread

Fresh tomatoes, seeded and diced

Red onion, sliced thin



For the tzatziki sauce: Shred the cucumber. Wrap in a towel and squeeze to remove as much water as possible.


Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving.


For the chicken: Whisk together the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Add the chicken and turn to coat. Cover and refrigerate for about 1 hour.


Cook the chicken in a skillet, let it rest on a plate for five minutes, then cut into strips.


Heat pita bread. Stuff with chicken, tzatziki sauce, diced tomatoes and sliced onions.

View instructions at
Iowa Girl Eats

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