4 boneless skinless chicken breasts
Greek Lemon Oregano Marinade
4 7-inch Greek style pita breads
2 medium roma tomatoes, thinly sliced and halfed
1/2 of a small red onion, thinly sliced
1/2 of a medium cucumber, thinly sliced and quartered
1 cup shredded romaine lettuce-optional
1/2 cup (2 oz.) low fat feta cheese, fineley crumbled
Fresh Herb Yogurt Sauce
Greek Lemon Oregano Marinade:
1/3 cup fresh lemon juice
1/2 cup dry white or blush wine
2 teaspoons extra virgin olive oil, divided
2 cloves fresh pressed garlic
1 teaspoon dried oregano
1/4 teaspoon salt
Fresh Herb Yogurt Sauce:
1 cup non fat plain yogurt
1 teaspoon extra virgin olive oil
1 clove fresh garlic, pressed or minced
1/2 cup minced onion
2 tablespoons chopped fresh dill or 1 teaspoon dried dill
2 tablespoons chopped fresh mint or 1/2 teaspoon dried mint
1 teaspoon fresh lemon juice
1/8 teaspoon salt
Preparation:
1. Mix all marinade ingredients together except for 1 teaspoon olive oil in a
large non-metallic container. Trim all possible fat from chicken breasts. Add
chicken to marinade turning breasts over to coat both sides. Cover container
and chill at least 1 hour or as long as over night.
2. Place marinated chicken on a large sheet of foil and wrap up into a tight
package. Cook package on grill or bake in a 325 degree oven for 25 to 30
minutes. Heat pita bread according to package directions; wrap in foil and
keep warm in oven until ready to assemble Gyros.
3. Remove chicken from foil. Pour off about 1/4 of the juices from the foil
and mix with remaining teaspoon olive oil. Grill chicken 2 or 3 minutes on
each side lightly brushing sides with marinade/oil mixture.
4. Remove chicken from grill, slice each breast into strips. Top each heated
pita bread with sliced chicken followed by 2 tablespoons crumbled feta, sliced
onions, tomatoes, cucumbers, romaine lettuce, and 1/4 cup Yogurt Herb Sauce and
fold one side over the top of the other to form a large roll.
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