Irresistible Mediterranean Chicken Gyros
These Mediterranean Chicken Gyros are bursting with fresh flavors, tender chicken, and creamy tzatziki, all wrapped in a warm pita. This recipe provides a delicious and healthy meal that transports you straight to the Greek islands, and it's designed to be super approachable, even for beginners.
Equipment
- Medium bowl
- Whisk
- Large skillet or grill pan
- Grater
- Spoon
- Knife
- Cutting board
- Measuring cups and spoons
- Airtight containers
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- ¼ cup olive oil
- ¼ cup lemon juice
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup plain Greek yogurt full-fat or low-fat
- ½ cup cucumber, grated and excess liquid squeezed out
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
- 4-6 pita breads, warmed
- ½ red onion, thinly sliced
- 1 tomato, sliced
- Optional: crumbled feta cheese
- Optional: Kalamata olives
- Optional: fresh parsley
Instructions
- In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and pepper.
- Add the chicken pieces to the marinade, ensuring they are well coated.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
- Heat a large skillet or grill pan over medium-high heat.
- Remove the chicken from the marinade and discard the marinade.
- Cook the chicken in a single layer for about 5-7 minutes per side, or until cooked through and lightly browned. The internal temperature should reach 165°F (74°C).
- Let the chicken rest for a few minutes before slicing or shredding it.
- In a medium bowl, combine the Greek yogurt, grated cucumber (squeeze out excess liquid!), minced garlic, lemon juice, and chopped dill.
- Season with salt and pepper to taste.
- Stir well and refrigerate for at least 15 minutes to allow the flavors to meld.
- Warm the pita breads according to package directions.
- Spread a generous layer of tzatziki sauce on each pita bread.
- Top with sliced or shredded chicken, red onion slices, and tomato slices.
- Optional: Sprinkle with crumbled feta cheese, Kalamata olives, and fresh parsley.
- Fold the pita in half and serve immediately.
Notes
Don't skip the marinade for maximum flavor. Squeeze the excess liquid out of the grated cucumber for a thick and creamy tzatziki. Warm the pita breads for a softer texture. Customize your toppings with bell peppers, banana peppers, or hot sauce. Store cooked chicken and tzatziki sauce separately in airtight containers in the refrigerator. Chicken will keep for up to 3 days, and tzatziki sauce for up to 2 days. Reheat chicken and pita breads before assembling gyros. For a spicy gyro, add red pepper flakes to the marinade. For a veggie gyro, replace chicken with grilled halloumi or tofu. Make it a bowl by serving over rice or quinoa.