Chicken Gyros



  • 3 Roma tomatoes, diced
  • 1 head iceberg lettuce, shredded
  • 1 cup ranch dressing
  • 1 red onion, diced
  • 1 bunch dill, chopped
  • 1 cucumber, diced
  • 2.5 pounds chicken breasts or thighs
  • 6 pita rounds
  • Salt and pepper, to taste
  • Chicken and Herb seasoning (optional)
  • Vegetable oil, for the griddle


  1. In a small bowl, combine the dill, ranch dressing, and half of the diced cucumber. Use an immersion blender to mix until fully incorporated. Set aside.
  2. Preheat Blackstone griddle to medium heat. Drizzle vegetable oil then add the chicken. Season to taste with salt, pepper, and Chicken and Herb seasoning if using.
  3. Sear the chicken on both sides and cook until it reaches 165F. When the chicken is fully cooked, remove it from the griddle and set on a cutting board. Cut the chicken into bite-sized pieces and set aside.
  4. Build the gyros. Evenly divide the lettuce, chicken, cucumber, onion, tomatoes, and sauce between the 6 pitas. Serve immediately.
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