Description
These flavorful Greek chicken gyros feature tender marinated chicken thighs, a creamy tzatziki sauce, and a fresh salad, all wrapped in warm pita bread. Perfect for a fun and interactive meal that everyone will love!
Ingredients
- For the Chicken Marinade:
- 2 lb / 1 kg boneless skinless chicken thigh fillets
- 3 large garlic cloves, minced
- 1 tablespoon white vinegar
- 3 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 3 tablespoons Greek yogurt (preferably full fat)
- 1 ½ tablespoons dried oregano
- 1 teaspoon salt
- Black pepper, to taste
- For the Tzatziki Sauce:
- 2 cucumbers (to yield ½ – ¾ cup grated cucumber after squeezing out juice)
- 1 ¼ cups Greek yogurt (preferably full fat)
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil (more if you want a richer sauce)
- 1 garlic clove, minced
- ¼ teaspoon salt
- Black pepper, to taste
- For the Salad:
- 3 tomatoes, deseeded and diced
- 3 cucumbers, diced
- ½ red Spanish onion, peeled and finely chopped
- ¼ cup fresh parsley leaves (optional)
- Salt and pepper, to taste
- To Serve:
- 4 to 6 pita breads or flatbreads
Instructions
- Marinate the Chicken: In a ziplock bag, combine all the marinade ingredients (garlic, vinegar, lemon juice, olive oil, Greek yogurt, oregano, salt, and pepper). Add the chicken to the bag and massage the marinade into the chicken. Let it marinate for at least 2 hours, preferably 3 hours, but ideally 12 hours. Do not marinate for more than 24 hours.
- Make the Tzatziki: Cut the cucumbers in half lengthwise and scoop out the watery seeds. Coarsely grate the cucumbers using a box grater. Wrap the grated cucumber in paper towels or a tea towel and squeeze out excess liquid. Place the cucumber in a bowl, then add the Greek yogurt, lemon juice, olive oil, garlic, salt, and pepper. Mix well and let it sit for at least 20 minutes for the flavors to meld.
- Prepare the Salad: In a bowl, combine the tomatoes, cucumbers, red onion, and parsley (if using). Season with salt and pepper, then set aside.
- Cook the Chicken: Preheat your grill on medium-high and brush with oil. Alternatively, heat 1 tablespoon of oil in a frying pan over medium-high heat. Remove the chicken from the marinade and cook for 2 to 3 minutes on each side, until golden brown and cooked through. Cooking time will vary based on the size of the chicken pieces. Once cooked, remove the chicken from the heat, cover loosely with foil, and let it rest for 5 minutes.
- Assemble the Gyros: If the chicken thighs are large, slice them into smaller pieces. Warm the pita bread or flatbread. Place it on a piece of parchment or foil. Add a layer of salad down the center, followed by the chicken and a generous spoonful of tzatziki sauce. Roll the pita to enclose the filling, securing it with parchment paper. Twist the ends to seal, and cut if desired.
- Serve: Serve the gyros as-is or with extra toppings on the side.
Notes
- For an even more authentic flavor, you can grill the chicken over an open flame instead of using a pan.
- Feel free to add more toppings such as feta cheese, olives, or pickled onions.
- If you prefer a spicier tzatziki, you can add a pinch of cayenne pepper or some chopped fresh mint to the sauce.
- For a lighter version, try using low-fat Greek yogurt for both the marinade and the tzatziki sauce.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Dinner, Mediterranean
- Method: Grilling or Pan-Frying
- Cuisine: Greek
Nutrition
- Serving Size: 1 gyro
- Calories: 480 kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 115mg
