Description
This Greek Chicken Gyros recipe features marinated grilled chicken thighs served on warm pita bread with fresh vegetables and a creamy homemade tzatziki sauce. Ready in just 35 minutes, it’s a flavorful and authentic Mediterranean meal perfect for lunch or dinner.
Ingredients
For the Chicken Marinade
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- Salt and pepper to taste
For the Tzatziki Sauce
- 1 cup Greek yogurt
- 1 cucumber, grated and drained
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
For Serving
- 4 pita breads
- 1 tomato, sliced
- 1 red onion, thinly sliced
- Fresh lettuce
Instructions
- Prepare the marinade: In a bowl, mix together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper thoroughly to create a flavorful marinade for the chicken.
- Marinate the chicken: Add the boneless, skinless chicken thighs to the marinade, coating them evenly. Cover and refrigerate for at least 1 hour, or ideally overnight, to allow the flavors to fully infuse.
- Make the tzatziki sauce: In a separate bowl, combine Greek yogurt, grated and drained cucumber, minced garlic, lemon juice, fresh chopped dill, salt, and pepper. Mix well, then cover and refrigerate for at least 30 minutes to enhance the flavors.
- Heat the grill or skillet: Preheat a grill or skillet over medium-high heat, getting it hot enough for cooking the chicken evenly.
- Cook the chicken: Remove the chicken thighs from the marinade and place them on the grill or skillet. Cook for 6-7 minutes per side until the chicken is fully cooked through and slightly charred on the outside.
- Rest and slice chicken: Let the cooked chicken rest for a few minutes to retain its juices, then slice it thinly for serving.
- Warm the pita breads: Warm the pita breads on the grill or in a dry skillet for about 1 minute, making them soft and pliable.
- Assemble the gyros: Place slices of the cooked chicken onto each warmed pita. Add tomato slices, thinly sliced red onion, and fresh lettuce on top.
- Add tzatziki and serve: Spoon a generous amount of the chilled tzatziki sauce over the fillings. Fold or roll up the pita bread tightly and serve immediately for best taste.
Notes
- For best flavor, marinate the chicken overnight if possible.
- Make sure to drain the grated cucumber well to avoid watery tzatziki.
- Use boneless chicken thighs for juicier and more tender results compared to chicken breasts.
- You can substitute pita bread with flatbreads or wraps if preferred.
- Optional toppings include feta cheese, olives, or sliced peppers for added zest.
- Leftover chicken can be refrigerated for up to 3 days and used in salads or sandwiches.
