Chicken Gyros

Detroit-style
Serves 8
Ingredients
  • 1/2 cup olive oil
  • juice of one lemon
  • 1 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/2 tsp crushed red pepper flakes
  • 1 Tbsp minced garlic
  • 1/2 tsp garlic powder
  • 1 Tbsp Italian seasoning
  • 1 1/2 pounds chicken tenderloins - cut thick ones in half lengthwise
  • white or whole wheat pita bread
  • crumbled feta cheese
  • green-leaf lettuce
  • 1/2 cucumber - sliced or chopped, see note
  • 1/2 cup cherry tomatoes - halved
  • 1/4 red onion - thinly sliced
  • 1 Tbsp freshly squeezed lemon juice
  • salt and pepper - to taste
  • pinch of fresh dill - optional
  • Tzatziki Sauce
Directions
  1. Stir together all of the ingredients for the marinade.
  2. Add chicken to the marinade, toss to coat, cover tightly, and chill for at least 30 minutes (or up to two hours for more added flavor).
  3. While chicken is marinating, stir together all ingredients for the cucumber salad. Set aside.
  4. Use tongs to transfer marinated chicken to a preheated cooking surface (grill or skillet) and cook for 5-6 minutes on each side over medium heat until cooked through.
  5. Arrange the pitas on a plate or clean surface. Assemble the pitas by filling pita bread with lettuce, chicken, cucumber salad, feta cheese, and tzatziki sauce.
  6. Fold the pita over like a sandwich or roll it up. Enjoy!
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