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Savor the Flavor of the Perfect Grilled Chicken Gyro Sandwich

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Learn how to make delicious Grilled Chicken Gyro Sandwich. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 4 boneless, skinless chicken breasts (about 1 pound total)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lemon
  • 4 pita breads (whole wheat or white, based on your preference)
  • 1 cup Greek yogurt or plain whole-milk yogurt
  • 2 tablespoons tahini (optional, for extra richness)
  • 1/2 cucumber, finely chopped
  • 1 small red onion, thinly sliced
  • 1 large tomato, sliced
  • Fresh parsley, chopped (about 2 tablespoons)
  • Olive oil for brushing

For substitutions, feel free to swap out chicken for turkey or even grilled shrimp if you’re feeling adventurous. The marinade is flexible, and you can add a pinch of cayenne if you like a bit of heat. I often keep a jar of Greek yogurt in my fridge — it’s a staple that makes any sauce or dressing more luscious and tangy, just like grandma’s homemade touches.

Instructions

  1. In a small bowl, combine the minced garlic, oregano, cumin, paprika, coriander, salt, pepper, lemon juice, and olive oil. Whisk until well blended. This is your marinade.
  2. Place the chicken breasts in a large resealable bag or shallow dish and pour the marinade over them. Seal or cover, then refrigerate for at least 30 minutes — I usually marinate mine for an hour or even overnight for maximum flavor.
  3. Preheat your grill to medium-high heat. If you don’t have a grill, a grill pan on the stove works beautifully too.
  4. Remove the chicken from the marinade and pat dry. Brush the grill grates or pan with a little olive oil to prevent sticking.
  5. Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F and the meat is nicely charred with visible grill marks. Let the chicken rest for 5 minutes before slicing thinly.
  6. While the chicken is resting, prepare the sauce: in a small bowl, mix the Greek yogurt, tahini (if using), chopped cucumber, and a pinch of salt. Stir well until smooth and creamy.
  7. Warm the pita breads briefly on the grill or in a dry skillet until soft and pliable. Wrap in a clean towel to keep warm.
  8. To assemble, slice the grilled chicken into thin strips. Spread some of the yogurt sauce inside each pita, then layer with sliced chicken, red onion, tomato slices, and chopped parsley.
  9. Fold the pita around the filling, and if desired, secure with a toothpick or wrap in parchment paper for easy handling.
  10. Serve immediately with extra sauce on the side. I love pairing this with a simple side salad or crispy roasted potatoes — it’s a full, satisfying meal that reminds me of the hearty, love-filled dishes my grandma made.

Find it online: https://artofeasycooking.com/grilled-chicken-gyro-sandwich/