Chicken Gyros

Chicken Gyros

0.25 cups olive oil

3 tbsp fresh lemon juice

3 tsp fresh garlic

0.5 tbsp dried mint

0.5 tbsp dried oregano

0.5 tbsp black pepper

0.75 tsp salt

2.5 lbs boneless, skinless chicken breasts sut into pieces

6 pitas

3 ounces feta cheese

Whisk together all marinade ingredients. Pour over chicken pieces and stir to combine. Marinate and refrigerate 2 hours. After 2 hours, in a large skillet over medium-heat, add chicken and saute until cooked through. Transfer chicken to a large bowl, removing batches with a slotted spoon. Cool. Divide evenly among one quart freezer bags and refrigerate.  Wrap pitas in foil. Place feta cheese in snack bag. Place all items in a gallon freezer bag.

Yogurt-Dill Sauce:

6 ounces cream cheese

1 cup plain natural yogurt

1 tbsp fresh lemon juice

0.75 tsp dried dill

0.5 tsp salt

Combine all ingredients in food processor. Beat or process until smooth. Place sauce in small baggies and freeze.  

Serving Day:

Thaw. Preheat oven to 350. Warm foil-wrapped pitas in oven 10 minutes. Warm chicken in oven or microwave or until heated through. Stir yogurt-dill sauce. Add 1/2 large cucumber if desired. Top pita rounds with chicken, sauce, and feta. Tomatoes and onions can be added upon serving.