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Juicy Chicken Gyros Sandwiches

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PREP TIME
40 min
COOKING TIME
20 min
TOTAL TIME
80 min
SERVINGS
4 servings
Lunch
Juicy Chicken Gyros Sandwiches
Ingredients
  • 1 pound skinless, boneless chicken breast halves
  • 8 bamboo skewers, or as needed
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 medium lemon, zested
  • 2 cloves garlic, minced, or more to taste
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 1/2 cups Greek yogurt
  • 1/2 large cucumber - peeled, seeded, and chopped
  • 2 large cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon white vinegar
  • 1/2 teaspoon salt
  • 1 medium yellow onion, sliced
  • 1 medium orange bell pepper, diced
  • 2 tablespoons olive oil, or more to taste
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste
  • 1/2 teaspoon garlic powder
  • 4 small (4 inch) pita bread rounds, split
  • 1 tablespoon Sriracha sauce, or to taste
Instructions
1
Cut the chicken into substantial chunks. Soak wooden sticks in water to prevent them from burning during cooking.
2
Combine lemon juice, olive oil, the grated zest of a lemon, minced garlic, thyme, rosemary, oregano, salt, and pepper in a large glass or ceramic container. Add the chicken pieces and mix well to ensure they are all coated with the marinade. Cover the container with plastic wrap and refrigerate for at least 20 minutes to allow the flavors to penetrate.
3
In a separate bowl, blend together yogurt, grated cucumber, minced garlic, olive oil, chopped fresh dill, vinegar, and salt to create a zesty tzatziki sauce. Place the bowl in the refrigerator to allow the flavors to meld together until it's time to serve.
4
Preheat your oven to 450 degrees F (230 degrees C). Line two baking sheets with aluminum foil for easy cleanup.
5
Combine sliced onions, bell peppers, olive oil, salt, black pepper, and garlic powder in a large bowl. Pour the mixture onto one of the prepared baking sheets.
6
Remove the chicken from its marinade and gently shake off any excess. Thread the chicken onto wooden sticks and place them on the remaining baking sheet. Discard the leftover marinade.
7
Place the chicken in the preheated oven on the middle rack, and the vegetables on the bottom rack. Bake for 15 minutes to cook the chicken through.
8
Remove the chicken from the oven and pull off the wooden sticks. Place the cooked chicken in a warm pita bread.
9
Top the chicken with the cooked vegetables, a dollop of tzatziki sauce, and a sprinkle of Sriracha.