This Greek chicken gyro recipe is the the perfect trifecta of quick, healthy and affordable. O.k. quick is a relative phrase, as you do need to plan a little in advance to prepare the dish. For best results the chicken needs to be marinated for 24 hours so the magical enzymatic properties of Greek yogurt can kick in. That said, when I have one of my ‘moments’ and forget to prep in advance – I’ve certainly enjoyed the dish once or twice with just 6-9 hours marination.
The exact science behind yogurt’s miracle as a marination vehicle might be a work in progress, but take it from me, it makes for ridiculously juicy chicken; so much so, we’ve had guests ask us for the recipe for what they call ‘crack chicken’, um yeah. Don’t be tempted to add lemon or any other acids in the marination process, that will toughen the meat. And that will make you sad.
Once the chicken is infused with those classic Greek flavors, cooking is a cinch. I personally broil my chicken indoors, but the recipe would work just as well thrown onto the grill for summer BBQ’ing; just be warned the chicken will cook *very* fast after the marination process, and this is one dish you don’t want to overcook in the slightest.
Chicken breast: 1 pound
Greek yogurt: 1 cup
Garlic cloves: 4
Dried oregano: 2 tbsp
Olive oil: 2 tbsp
Salt: 1 tsp
Black pepper: 1/2 tsp
2. Cut chicken breast into strips and fold into seasoned yogurt
3. Transfer to a shallow bowl ensuring all chicken is covered well in yogurt, cover and refrigerate for 24 hours
4. Remove from refrigerator and lay strips out flat on foil covered baking sheet. I don’t shake of any excess yogurt
5. Broil on high for five minutes per side or until chicken starts to take on a slightly charred finish
6. Do not, repeat, do not overcook. The mission here is juicy chicken. Remember the chicken will continue to cook for a few minutes after coming off the heat
6. Serve on pita bread with farm fresh tomatoes, sliced red onion and tzatziki or your favorite creamy topping!
Eat Local Week Recipe
To celebrate Eat Local week here in Salt Lake City, I created the following handy guide for making this recipe with mainly locally sourced ingredients. If you live here in SLC, I recommend the following vendors to make this dish with local eating in mind:
Utah Natural Meat (chicken)
Greek Kitchen (Greek yogurt)
Solstice spices (oregano)
SLC Farmer’s Market (garlic, tomato, onion)
Caputo’s Market and Deli (olive oil)
Papa Pita (pita bread)
Real Salt (salt)
by Stuart Melling published: