Ingredients

The following ingredients have 5 Servings
  • 1 pound boneless skinless chicken breasts (cut into 1 inch pieces)
  • 2 tablespoons salt
  • 1 quart cold water
  • 1/3 cup olive oil
  • 2 tablespoons fresh parsely (minced)
  • 1 teaspoon fresh lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon honey
  • 1 teaspoon dried oregano (crumbled)
  • 2 large tomatoes (seeded and chopped)
  • 1 red onion (diced)
  • 1 English cucumber (chopped)
  • 1/2 a head of romaine lettuce (cut into strips)
  • 1 cup feta cheese (crumbled)
  • tzatziki sauce

Instruction

  • In a large mixing bowl, stir the salt in water until completely dissolved. Place chicken in brine and refrigerate for 30 minutes.
  • Preheat oven to 350 degrees (to heat pita). Wrap the pita bread in aluminum foil and seal tightly.
  • Meanwhile, make the marinade; In a small mixing bowl, whisk together the oil, parsley, lemon zest, lemon juice, honey, oregano, and 1/2 teaspoon black pepper. Pour 1/4 cup into a large mixing bowl (large enough to accommodate cooked chicken later) and set aside.
  • Remove chicken from brine and pat dry with paper towels. In a large mixing bowl, toss the chicken pieces with the remaining marinade until evenly and well coated. Thread chicken onto skewers.
  • Place foil wrapped pita in oven and heat until warm, about 10-15 minutes or until warmed through.
  • Cook chicken skewers on grill or grill pan 5-7  minutes per side, or until chicken is cooked through and registers 160 degrees on an instant thermometer. Using a fork, push hot chicken off skewers and into the bowl with reserved marinade. Toss gently to evenly coat; cover with foil and let sit for 5 minutes.
  • Assemble the Gyros; Place a pita on a piece of parchment or foil, place a layer of chicken down the center, tzatziki sauce, and veggies. Serve immediately.