Chicken Gyros - Souvlaki
|-- MARINADE --|
|3/4 cupBalsamic vinegar|
|3 tablespoonsLemon juice|
|1 tablespoonDried Oregano|
|1/2 teaspoonBlack Pepper; freshly ground|
|4 skinless, boneless chicken breast halves|
|-- OTHER --|
|4 largepita bread rounds|
|1 heartromaine lettuce; cut into 1/4 inch slices|
|1 red onion|
|1 tomato; halved and sliced thin|
|1/2 cupkalamata olives; thinly sliced|
|1 cupfeta cheese; crumbled|
Chicken Gyros - Souvlaki Preparation
In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
Preheat an outdoor grill for high heat.
Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.
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