Chicken gyrosTraditional gyros require hours of time and special equipment. Anyone have a vertical broiler handy? Yeah, me neither. Instead, I fake it with chicken marinated in Greek dressing. The better the dressing you can find, the better your gyros–Matsos is my favorite. If I have time, I’ll also grill the chicken breasts whole. But if I need dinner in a hurry, I’ll cut them into thin strips for fast cooking on the stove top.



Prep time: 30 minutes + marinating time

Servings: 4-6


Ingredients:Screen Shot 2013-04-03 at 10.05.54 PM

4 chicken breasts

1/2 cup Greek salad dressing

4-6 good pitas

1/2 cup Greek yogurt

1-2 cloves garlic, minced

feta cheese

1/2 fresh lemon

1 tomato, sliced in wedges

1/2 white onion, in slices

2 Tbsps. olive oil

Thinly sliced cucumbers (opt.)



  1. Cut the chicken breasts into thin strips and marinate in the Greek dressing at least 30 minutes. (I usually put the chicken strips in the marinade in the morning so there’s one less step come dinner time.)
  2. In a large saute pan, bring the olive oil to medium-high heat. Add the chicken strips and cook through. Squeeze the juice from 1/2 a lemon at the end of cooking along with salt and pepper.
  3. In a small bowl stir together the Greek yogurt and garlic cloves. Sprinkle with salt and pepper. I also like to add in some cayenne pepper. Mr. Squid adds a little bit of extra Greek dressing too–I like to keep mine with just a garlic zing.
  4. Warm up the pita bread in the microwave or on a heated nonstick pan.
  5. Prepare each pita by slathering it with Greek yogurt dressing, then add chicken strips, 2 tomato wedges, a few onion slices, and a bit of feta cheese (and cucumbers if you’re using them).

Teen with gyro


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