Greek Chicken Gyros recipe by Ruhana Ebrahim

Ingredients

• 1kg Chicken Breasts, cut into pieces
• ¼ cup Greek Yogurt
• 3 Tablespoons Fresh Lemon Juice
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Vinegar
• 1½ teaspoon Salt
• 1 teaspoon Pepper
• 2 teaspoons Oregano
• 1½ cups Greek Yogurt
• 1 Tablespoon Lemon Juice
• 1 Tablespoons Vinegar
• 1-2 teaspoons Salt
• 1 Tablespoons Fresh Dill, diced
• 3 Garlic Cloves, finely diced
• 1 cucumber, grated and squeezed to drain
• 3 Tomatoes, diced
• 2 Cucumber, peeled and diced
• ¼ Red Onion, diced
• 2 Tablespoons Fresh Italian Parsley, diced
• 1 Tablespoon Extra Virgin Olive Oil
• Salt and Pepper, to taste
• Feta Cheese
• 4-6 Greek Pita Breads, Naan bread, or Flatbread
• 1. Place chicken, yogurt, lemon juice, olive oil, vinegar, salt, pepper, and oregano in bag and let marinate at least 30 minutes, preferably 2-4 hours. The ideal time is 24 hours.
• 3. To make greek salad, place tomatoes, cucumber, red onion, parsley, olive oil, salt and pepper in bowl. Stir to coat. Season to taste.
• 4. Chicken can be cooked on grill or in skillet. To cook on grill - place chicken on kebobs and heat grill to medium heat. Cook for 5-7 minutes per side or until chicken is full cooked.
• 5. To cook chicken on skillet. Heat skillet to medium high heat. Sprinkle with oil. Add chicken and cook for 8-10 minutes, or until chicken is fully cooked and golden brown.
• 6. Place chicken in pita bread. You can warm the pita bread to make it pliable.
• 7. Top with tzatziki sauce and greek salad. Add additional feta, if desired.