Greek Chicken Gyros
This Greek chicken gyro recipe is easy to make, full of flavor, and perfect for a family dinner. Plus, the chicken keeps well in the fridge and freezer so you can enjoy chicken gyros for days to come.
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Prep Time: 20 minutes -
Cook Time: 20 minutes
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Total Time: 40 minutes
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Yield: 4 servings 1x -
Category: Dinner -
Method: Grilled
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Cuisine: Greek
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Ingredients
Chicken:
- 1 pound chicken thighs, boneless and skinless
- 1/2 cup plain Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (about 1/2 lemon)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 1 cucumber
- 2 cloves garlic, finely minced or grated
- 1 tablespoon lemon juice (about 1/2 lemon)
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
To Serve:
- 4 pita breads
- 1 tomato, sliced
- 2 cups romaine lettuce, thinly sliced
- 1/4 cup red onion, thinly sliced
Instructions
- In a large bowl, add the marinade ingredients; Greek yogurt, olive oil, lemon juice, oregano, paprika, cumin, and salt, and whisk until well combined. Add the chicken thighs, tossing to coat them in the yogurt mixture, and cover with plastic wrap. If time permits, allow the beef to marinate in the fridge for 2-3 hours or overnight, otherwise, let it marinate for 10-15 minutes on the counter.
- While the chicken is marinating, make the tzatziki sauce. Cut the cucumber lengthwise, use a small spoon to remove the seeds, then use a box grater to shred the cucumber into fine pieces. Place the shredded cucumber into a paper towel and, using your hands while holding it over the sink, squeeze the paper towel to remove as much excess water from the cucumber as possible. Then transfer the cucumber to a small bowl with the Greek yogurt, garlic, lemon juice, dried dill, dried parsley, and salt, and stir to combine. Taste and adjust seasoning with salt and pepper as needed, then set aside.
- Once the chicken has marinated, warm a grill, grill pan, or cast-iron skillet to medium-high heat with some olive oil, then add the marinated chicken thighs and cook for 4-5 minutes per side until cooked through and the chicken has reached an internal temperate of 165°F. Once cooked, transfer the chicken thighs to a plate and allow them to rest for 5 minutes. Once the chicken thighs have rested, place it on a cutting board and slice it into thin strips.
- While the chicken is resting, slice the tomato, chop the lettuce, and thinly slice the red onion. Then warm the pita bread in the microwave for 10-20 seconds.
- Assemble the gyros by filling a warm pita bread with strips of cooked chicken, lettuce, tomatoes, red onion, and a dollop of tzatziki sauce.
- The chicken gyros can be enjoyed immediately, any leftover chicken can be cooled and stored in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
To Use Chicken Breasts: Swap the chicken thighs for 1 pound of boneless, skinless chicken breasts.
To Use Fresh Herbs: Swap the dried dill for 1 tablespoon of fresh dill and the dried parsley for 1 tablespoon of freshly minced parsley.
To Use Garlic Powder: Swap every 2 cloves of garlic for 1 teaspoon of garlic powder.
Nutrition
- Serving Size: 1 serving
- Calories: 473 calories
- Sugar: 7 grams
- Fat: 17 grams
- Carbohydrates: 45 grams
- Fiber: 5 grams
- Protein: 37 grams
Find it online: https://kaynutrition.com/greek-chicken-gyros/
