Description
These Greek-inspired Chicken Gyros feature flavorful chicken seasoned well and marinated in Greek yogurt for the best texture. They’re loaded with lettuce, tomatoes, red onion, and creamy homemade tzatziki, all wrapped in soft pita bread. Throw the chicken on the grill or cook it up on the stovetop! This recipe is such a fun one for the fam, a great weeknight-friendly lunch or dinner, and so easy!
Ingredients
For the tzatziki sauce:
- 1 cup plain whole milk Greek yogurt
- ½ cup grated English cucumber, water squeezed out & completely dry
- 2 garlic cloves, finely minced (or 1 teaspoon garlic paste)
- 1 large lemon, zested
- 1 tablespoon lemon juice, from zested lemon
- 2 tablespoons fresh chopped dill
- 2 teaspoons extra virgin olive oil
- Kosher salt & fresh ground black pepper, to taste
For the chicken gyros:
- 2 lbs boneless/skinless chicken thighs
- ⅓ cup plain whole milk Greek yogurt
- 5 garlic cloves, finely minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon ground nutmeg
- Kosher salt & fresh ground black pepper, to taste
- 2-3 tablespoons olive oil, for cooking
- 6 pita breads or flat breads of choice, warm
- 2-3 cups chopped romaine lettuce, packed
- 1 large beefsteak tomato, diced
- 2-3 ounces crumbled feta
- ½ medium red onion, thinly sliced
Instructions
- Prep the tzatziki sauce: In a bowl, combine the yogurt, grated and squeezed cucumber, minced garlic, lemon zest, lemon juice, dill, oil, and salt/pepper- to taste. Stir to fully combine. Give the tzatziki a taste test and adjust the seasoning, if desired. Then cover the sauce with plastic wrap and transfer the sauce into the fridge until ready to use.
- Marinate the chicken: In a large container or ziplock bag, combine the chicken thighs, yogurt, minced garlic, lemon juice, oil, oregano, paprika, nutmeg, and salt/pepper, to taste. Use your hands (fitted with disposable gloves, if desired) to combine and massage everything into the chicken until fully coated in the marinade. Transfer the chicken into the fridge to marinate for at least one hour- you can marinate the chicken for longer if you’d like (up to overnight, about 8 hours) >> be sure to turn or rotate the chicken halfway through for even marination.
- Cook chicken using an outdoor grill– Heat the grill over medium-high heat and brush the grates with oil. Remove the chicken from the marinade and add it onto the grill. Allow the chicken to cook for about 4-5 minutes on each side or until the chicken is cooked through completely with an internal temperature of 165°F.
- Cook chicken using an indoor pan– Using a cast iron skillet/grill pan over medium-high heat, warm up 2 tablespoons of olive oil. Once the oil is shimmering hot, remove the chicken from the marinade and add into the pan, cooking in batches. Cook the chicken for about 3-5 minutes on each side or until the chicken is cooked through completely with an internal temperature of 165°F.
- Slice the chicken: Cut the cooked chicken thighs into strips.
- To assemble Greek chicken gyros: Evenly distribute and fill each warmed pita (see note) with cooked chicken, lettuce, chopped tomatoes, crumbled feta, sliced red onion, and tzatziki sauce. Serve immediately. Enjoy!
Notes
- Please read the blog post in its entirety for more tips + tricks.
- To warm pita bread: wrap the pita in a damp piece of paper towel and microwave for about 10-15 seconds. Alternatively, you can warm the pitas in a skillet over medium heat- brush the pita with a touch of olive oil and use tongs to flip and warm on both sides for a few minutes.
- Storing tzatziki: keep the sauce covered in an airtight container stored in the fridge. The tzatziki sauce will keep for up to four days.