Ingredients

The following ingredients have 4 Servings
  • 1.5 lb Chicken tenders
  • Extra virgin olive oil for the pan (see our Greek extra virgin olive oils here)
  • 1 cup Greek yogurt (you can use reduced fat or fat free Greek yogurt if you like)
  • Juice of 1 large lemon
  • 2 tbsp Greek extra virgin olive oil (try Private Reserve Greek EVOO)
  • 2 tbsp red wine vinegar
  • 3 garlic cloves, minced
  • Kosher salt, generous pinch to taste
  • Black pepper, generous pinch to taste
  • 1 tbsp oregano
  • 1 tsp sweet paprika 
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • pinch cayenne pepper, optional
  • Pita bread
  • Homemade Tztaziki Sauce (Recipe Here)
  • 1 large Tomato, sliced
  • 1 cucumber, sliced
  • 1 green pepper, cored and sliced
  • 1 small red onion, sliced into half moons
  • pitted kalamata olives

Instruction

  • In a larger mixing bowl, combine the marinade ingredients, mix well. Add the chicken tenders and mix to make sure chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or refrigerate overnight.) Meanwhile, make Tztaziki sauce according to this recipe, and prepare the pita and other gyro fixings.
  • Heat 1 tbsp extra virgin olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add chicken tenders to the pan (make sure to shake off any excess marinade before adding chicken to the pan.) Cook on one side undisturbed for 5 minutes until browned. Using a pair of tongs, turn chicken over and cook on other side for another 5 minutes or until chicken is done. (See notes for outdoor grilling)
  • Warm up some pita. Spread Tztaziki sauce on top, then add chicken (about 2 to 3 tenders) and top with tomato, cucumber, green pepper, red onion and olives as you like. Wrap the pita up and enjoy!