There’s something about pita pockets that my kids love, so I had a feeling that this recipe would be a hit. I was right. A friend shared the recipe with me back in the winter when I was looking for meals to stock my freezer. I decided this one would be great to take on vacation. After marinating and cooking the chicken, it is frozen in Ziploc bags. Reheating can be done in the microwave. I served a quick cucumber and yogurt sauce with the sandwiches.
Update: This recipe comes from Cooking Among Friends, which is a freezer meal cooking club. So cool! They have a cookbook available and the Chicken Gyros is part of that. I’m guessing this would be a great cookbook to own. A friend had passed along the Chicken Gyros recipe and I just found out the original source. Pop over and check out more from Cooking Among Friends!
Here’s what you’ll need:
- 1/4 cup olive oil
- 3 Tbs. lemon juice
- 2 cloves garlic, minced or crushed
- 1 1/2 tsp. dried mint
- 1 1/2 tsp. oregano
- 1 1/2 tsp. ground black pepper
- 1/2 tsp. salt
- 2-2 1/2 lbs. boneless chicken breast, cut in bite size pieces
Whisk all the ingredients except the chicken to make the marinade. You could put them in a tight fitting container with a lid and give them a good shake instead of whisking.
Pour the marinade over the chicken and give it a stir to be sure all the chicken is coated with marinade. Refrigerate for several hours.
Cook the chicken in a skillet over medium-high heat. Work in batches, if necessary, so that the chicken isn’t crowded in the pan. Remove the cooked chicken to a bowl and let it cool. Place the chicken in a plastic freezer bag. Don’t forget to label it with the date, recipe title and reheating instructions.
For the cucumber-yogurt sauce I used about 1/2 a cucumber cut into small pieces. I stirred the cucumber into 6 oz. of Greek-style yogurt.
If you’ve frozen the chicken, reheat it in the microwave. Fill a pita pocket with chicken and top with the cucumber-yogurt sauce.