Chicken Gyros with Yogurt-Dill Sauce

  • 1 C plain nonfat yogurt
  • 2 Tbs. plus 1 tsp. chopped fresh dill
  • 1 large garlic clove, minced
  • 1 tsp. plus 1 Tbs. fresh lemon juice

  • 1 lb. skinless boneless chicken breast halves, cut into 1/2-inch pieces
  • 1 tsp. dried oregano

  • 2 Tbs. olive oil
  • 2 medium onions, thinly sliced

  • 4 pita bread rounds, heated

Stir yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice in small bowl to blend. Season with salt and pepper.

Place chicken in medium bowl. Sprinkle with oregano, 1 teaspoon dill and salt and pepper. Toss to coat.

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; saute until brown and cooked through, about 5 minutes. Transfer to plate. Add 1 tablespoon oil to skillet. Add onions; saute until beginning to brown, about 10 minutes. Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes.

Arrange pita rounds on plates. Top pita rounds with chicken mixture. Spoon some yogurt sauce over chicken. Serve, passing extra sauce separately.

Date Added:January 01, 2002
Classification:Burgers, Sandwiches & Pizza
Source:Bon Appetit
Course:Main Course

Assemble, Stovetop