Until recently, I’d never had Greek food. I made up a batch of tzatziki sauce for a recipe and sort of fell in love with it – now I end up starring almost every Greek-inspired recipe that shows up in my Google Reader.

Being new to Greek food, this was my first gyro. I know, it’s sad – but after this I’m sure I’ll be making up for lost time. We loved these and loved how easy they were to make.

Chicken Gyros
(from Prevention RD)
Serves 2

3/4 lb. boneless, skinless chicken breast
2 cloves garlic, smashed
Juice of 1/2 lemon
1 t. red wine vinegar
1 T. extra virgin olive oil
1 T. plain Greek yogurt
1 1/2 t. dried oregano
salt and pepper to taste
1 recipe of tzatziki
1 small tomato, chopped
1/4 small red onion, sliced thin
1/4 cup crumbled feta cheese
2 pocketless pitas

In a medium bowl, whisk together the garlic, lemon juice, vinegar, oil, yogurt, and oregano. Transfer mixture to a large resealable bag and add the chicken. Refrigerate for about an hour, turning occasionally.

Preheat grill on medium-high heat. Remove chicken from marinade. Grill chicken until just cooked through, about 5 minutes per side, or until meat thermometer inserted into the chicken read 160 degrees F. Allow the chicken to rest for a few minutes before slicing into strips.

Wrap pitas in aluminum foil and place directly on oven rack and heat for 6-8 minutes.

Divide chicken strips evenly among pitas; top each gyro with 1/4 cup tzatziki sauce, tomato slices, red onion slices, and 2 tablespoons feta. Wrap aluminium foil around gyro, cut in half, and serve immediately.