Description
Sizzling Greek chicken gyros deliver Mediterranean flavors straight to your plate. Tender marinated chicken, wrapped in warm pita with tangy tzatziki, invites you to savor an authentic taste of Greece’s culinary magic.
Ingredients
Scale
Main Protein:
- 2 pounds (0.9 kilograms) chicken thighs, fat removed
Marinade Ingredients:
- 0.5 cup whole fat Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 tablespoons lemon juice
- 2 teaspoons red wine vinegar
- 1 tablespoon oregano
- 1 teaspoon sea salt
- Pepper to taste
Tzatziki and Garnish Ingredients:
- 1 cucumber, peeled, grated and squeezed
- 1.25 cups whole fat Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 tablespoons chopped dill
- 0.5 tablespoon finely chopped or minced garlic
- Salt and pepper to taste
- 4 pita or lavash bread wraps
- 2 tomatoes, cubed
- 1 small red onion, sliced
- 1 head lettuce, sliced
- 6 ounces (170 grams) feta cheese
Instructions
- Prepare the chicken gyro marinade by thoroughly blending olive oil, lemon juice, garlic, oregano, salt, and black pepper in a large mixing bowl or sealed plastic bag.
- Submerge chicken breasts or thighs completely in the marinade, ensuring every surface is coated. Refrigerate for 4-6 hours or ideally overnight to enhance flavor penetration.
- Remove marinated chicken from refrigerator 30 minutes before cooking to reach room temperature, which promotes even cooking.
- Preheat grill or heavy skillet to medium-high heat (approximately 375-400°F or 190-204°C).
- Grill chicken for 3-4 minutes per side, rotating once to create appealing crosshatch grill marks, until internal temperature reaches 165°F (74°C).
- Let grilled chicken rest for 5 minutes, then slice into thin, diagonal strips against the meat’s grain.
- Prepare tzatziki sauce by halving cucumber lengthwise and removing seeds with a spoon.
- Grate cucumber using a box grater, then wrap in clean kitchen towel and squeeze firmly to extract excess moisture.
- In a separate mixing bowl, combine grated cucumber with Greek yogurt, minced garlic, chopped dill, lemon juice, salt, and black pepper. Stir until ingredients are well incorporated.
- Refrigerate tzatziki sauce for minimum 15-20 minutes to allow flavors to meld.
- Warm pita bread or flatbread on skillet or grill for 30-45 seconds per side.
- Spread generous layer of tzatziki sauce across bread, layer with warm chicken strips, fresh chopped lettuce, and diced tomatoes.
- Sprinkle crumbled feta cheese on top for additional flavor and texture.
- Carefully fold or roll the gyro, tucking in sides to prevent filling from falling out.
Notes
- Marinate chicken for maximum flavor by letting it sit in the mixture overnight, allowing herbs and spices to deeply penetrate the meat.
- Grate cucumber and squeeze out excess moisture to ensure tzatziki sauce remains thick and creamy without becoming watery.
- Grill chicken at high heat to achieve perfect golden-brown exterior while keeping the inside juicy and tender.
- Warm bread wraps slightly before assembling to enhance the overall texture and make folding easier.
- Refrigerate tzatziki sauce for at least 15 minutes to let flavors meld and develop a more robust taste profile.
- Layer ingredients strategically: sauce first, then warm chicken, crisp lettuce, fresh tomatoes, and a sprinkle of tangy feta cheese for balanced Mediterranean flavors.
- Prep Time: 4 hours 20 minutes
- Cook Time: 8 minutes
- Category: Lunch, Dinner, Snacks
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 880 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 180 mg