You Will Need:
Parsley, 2 Tbsp, chopped
Dill, 1 tsp, chopped
Chicken, 4 each boneless skinless cutlets
Yogurt, ½ cup plain
Olive Oil, 1 Tbsp
Cucumber, 1 oz grated, squeezed dry
Lemon Juice, ½ Tbsp
Garlic, ½ Tbsp, minced
Pita Bread, 4 pockets, warmed
Lettuce, 1 cup, shredded
Red Onions, 4 oz or about 1 small, sliced
Tomatoes, 1 whole, sliced
Olives, 12 each of your favorite variety
Recipe Serves: 4
1. In a medium bowl mix together cucumber, parsley, dill, yogurt, lemon juice, and garlic. Set aside in the refrigerator to chill.
2. Brush chicken with olive oil and grill over medium heat until chicken is fully cooked for about 10 to 15 minutes.
3. Assemble Gyro in a pita with lettuce, tomatoes, olives, onions, and chicken. Top with sauce.
Recipe and Pictures by Chef Elizabeth Camilo,
Revisions and Nutrient Analysis by Chef Katie Reineberg