By: Brady Evans
Growing up in Orangeburg there weren’t many options for dining out. There was Duke’s Barbecue, a favorite but only open three days a week, and the House of Pizza, a family-run restaurant that served a combination of authentic Greek and Italian food.
I don’t cook lamb here at home but I do enjoy a gyro sandwich knock-off. This is a chicken gyro sandwich – a little easier to manage in your kitchen than tracking down lamb and cooking it traditionally. I make my own homemade pita - you wouldn’t believe the difference between homemade and store bought, so if you are feeling ambitious give homemade a try!
Chicken Gyros (from Elly Says Opa)
- 1.25 lbs. chicken pieces (I used breast this time)
- 4 cloves garlic, smashed
- Juice of 1 lemon
- 2 tsp. red wine vinegar
- 2 Tbsp. extra virgin olive oil
- 2 heaping Tbsp. plain yogurt
- 1 Tbsp. dried oregano
- Salt and pepper
- 1 cup tzatziki
- Sliced tomatoes
- Sliced onions
- Whisk together the garlic, lemon juice, vinegar, oil, yogurt, and oregano in a bowl. Add the chicken and coat with the marinade. Cover and refrigerate for at least an hour.
- Preheat the broiler or grill. Sprinkle the chicken with salt and pepper on both sides and then cook thoroughly, about 5 minutes per side. Allow the chicken to rest for a few minutes before slicing into strips.
- Meanwhile, heat your pitas. Top the pita with the chicken, tzatziki, tomatoes, onions. Roll up and eat!