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4 boneless, skinless chicken thighs
⅓ cup (80 mL) Newman’s Own® Greek with Feta Dressing
¼ tsp (1 mL) coarse salt
⅛ tsp (0.5 mL) freshly ground black pepper
¼ cup (60 mL) full-fat yogurt
¼ cup (60 mL) mayonnaise
2 tbsp (30 mL) Newman’s Own® Greek with Feta Dressing
1 medium clove garlic, minced
½ tsp (2 mL) coarse salt
TO ASSEMBLE GYROS
4 pita breads
4” (10 cm) length of cucumber, sliced in half lengthwise and then thinly sliced crosswise
4 roma or plum tomatoes, sliced in half lengthwise and then thinly sliced crosswise
¼ cup (60 mL) thinly sliced red onion
¼ cup (60 mL) fresh parsley leaves, coarsely chopped
1. PLACE chicken in a shallow baking dish and add Newman’s Own® Greek with Feta Dressing; marinate 30 minutes at room temperature, or cover and refrigerate for up to 8 hours.
2. Meanwhile, whisk together all aioli ingredients and set aside.
3. Remove chicken from marinade and sprinkle with salt and pepper; grill over medium heat for about 8 minutes, or until cooked through.
4. Divide chicken, cucumber, tomatoes, onion, parsley and aioli among pita breads, arranging the filling in the centre. Fold the sides of the pita bread over the filling to serve.