Chicken Gyro Pitas

Ingredients

• 1 1/2 lb boneless chicken thighs
• 4 pita bread
• 1 cup plain greek yogurt
• 1 cucumber
• 1/2 lb roma tomatoes
• 1 red onion
• 3 oz crumbled feta cheese
• 2 tsp dried oregano
• 1 lemon
• 3 clove garlic
• 3 tbsp extra virgin olive oil
• 1 1/2 tsp kosher salt

Method

1. 1

   Toss the chicken with 2 tablespoons olive oil, the oregano, half the minced garlic, the salt, and half the lemon juice. Marinate 10 minutes.

2. 2

   Grate half the cucumber, squeeze out the water, and stir it into the yogurt with the remaining garlic and lemon juice.

3. 3

   Sear the chicken in a hot skillet 6 minutes per side until charred at the edges and cooked through. Rest, then slice thin.

4. 4

   Slice the tomatoes, the rest of the cucumber, and the red onion.

5. 5

   Warm the pitas in a dry pan for 30 seconds per side.

6. 6

   Fill each pita with chicken, vegetables, a spoonful of yogurt sauce, and crumbled feta.

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