Cooking made easy
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and
ScrummyChef will instantly come up with a new recipe just for you.

Grilled Chicken Souvlaki Gyros

4.7
Save
Rate
Tap to rate
PREP TIME
30 min
COOKING TIME
20 min
TOTAL TIME
110 min
SERVINGS
4 servings
Lunch Dinner Greek
Grilled Chicken Souvlaki Gyros
Ingredients
  • 3/4 cup balsamic vinaigrette salad dressing
  • 3 tablespoons lemon juice
  • 1 tablespoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 4 skinless, boneless chicken breast halves
  • 1/2 cup seeded, shredded cucumber
  • 1 teaspoon kosher salt
  • 1 cup plain yogurt
  • 1/4 cup sour cream
  • 1 tablespoon lemon juice
  • 1/2 tablespoon rice vinegar
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon Greek seasoning
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 4 large pita bread rounds
  • 1 heart of romaine lettuce, cut into 1/4 inch slices
  • 1 red onion, thinly sliced
  • 1 tomato, halved and sliced
  • 1/2 cup kalamata olives
  • 1/2 cup pepperoncini
  • 1 cup crumbled feta cheese
Instructions
1
Combine balsamic vinaigrette, lemon juice from half a lemon, dried oregano, and a pinch of black pepper in a small bowl. Place the chicken in a large zip-top bag. Pour the marinade over the chicken, seal it, and refrigerate for at least 60 minutes.
2
Heat up your grill to high heat. Sprinkle shredded cucumber with kosher salt and let it sit for 5 minutes, allowing the excess moisture to escape. In a separate bowl, whisk together yogurt, sour cream, lemon juice, rice vinegar, and olive oil. Add minced garlic, chopped fresh dill, and Greek seasoning to the mixture. Stir in the cucumber, adjusting the seasoning with kosher salt and pepper as needed. Chill the sauce until you're ready to serve.
3
Remove the chicken from its marinade and place it on the preheated grill. Discard any remaining marinade, then cook the chicken until its juices run clear, about 8 minutes per side. Transfer the chicken to a heat-proof plate and let it rest for 10 minutes before slicing into thin strips.
4
Place pita rounds on the grill and cook them until they're warm, flipping frequently to avoid burning. Arrange the warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve the tzatziki sauce and crumbled feta cheese in separate bowls on the side, with pita pockets filled with chicken and toppings for a delicious meal.