Description
This Sheet Pan Chicken Gyros with Feta Tzatziki recipe features juicy, marinated chicken baked to perfection and served with a creamy, tangy feta-infused tzatziki sauce. Packed with Mediterranean flavors, this easy-to-make dish is perfect for a wholesome and satisfying meal. Warm pitas are loaded with chicken, fresh herbs, pickled red onion, and a generous drizzle of homemade tzatziki, offering a refreshing and flavorful gyro experience.
Ingredients
Chicken Marinade
- 1/3 cup full-fat plain Greek yogurt
- 1/4 cup extra virgin olive oil
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cubed
- 1/4 cup fresh lemon juice
- 6 garlic cloves, chopped
- 2 shallots, chopped
- 1 tablespoon smoked paprika
- 1 tablespoon chopped fresh oregano
- Red pepper flakes, to taste
- Kosher salt, a large pinch
- Black pepper, a large pinch
For Serving
- 6 fresh pitas or naan, warmed
- Pickled red onion
- Lettuce
- Dill
- Parsley
Feta Tzatziki
- 8 ounces feta cheese
- 1/4 cup plain Greek yogurt
- 1/3 cup plain Greek yogurt
- 2 cloves garlic, grated
- Juice from 1 lemon
- 1–2 Persian cucumbers, shredded
- Kosher salt, a pinch
- Red pepper flakes, a pinch (optional)
Instructions
- Marinate the Chicken: In a large bowl, combine the Greek yogurt, extra virgin olive oil, cubed chicken, fresh lemon juice, chopped garlic, shallots, smoked paprika, fresh oregano, red pepper flakes, kosher salt, and black pepper. Mix thoroughly to coat the chicken with the marinade. Let it sit for at least 15 minutes at room temperature, or cover and refrigerate for up to overnight to enhance the flavors.
- Bake the Chicken: Preheat your oven to 425°F (220°C). Spread the marinated chicken evenly on a baking sheet. Bake for 15 minutes, then toss or turn the chicken pieces to cook evenly. Continue baking for another 5 to 10 minutes or until the chicken is fully cooked through and no longer pink inside. Switch the oven to broil and broil the chicken for about 1 to 2 minutes, watching closely until the edges are nicely charred for added smoky flavor.
- Prepare the Feta Tzatziki: While the chicken bakes, prepare the creamy sauce. In a blender, combine feta cheese, 1/4 cup Greek yogurt, grated garlic, and lemon juice. Blend until smooth and creamy. Transfer the blend into a bowl, then stir in the additional 1/3 cup yogurt, shredded Persian cucumbers, a pinch of kosher salt, and optional red pepper flakes. Mix gently to combine while maintaining some texture from the cucumbers.
- Assemble the Gyros: Warm the pitas or naan bread. Spread a generous layer of the feta tzatziki sauce on each pita. Add a layer of fresh lettuce, then pile on the baked chicken pieces. Top with pickled red onions and sprinkle with fresh dill and parsley. Drizzle extra tzatziki on top. Optionally, add spiced harissa sauce for a spicy kick (see notes for harissa recipe).
Notes
- Spiced Harissa Sauce: To add a smoky, spicy condiment, combine 1/3 cup harissa paste with 1 tablespoon toasted sesame oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon turmeric, and a pinch of salt. Mix well and drizzle over the assembled gyros as desired.
- You can marinate the chicken overnight for deeper flavors or stick to the minimum 15 minutes if short on time.
- Using boneless skinless chicken thighs will yield more tender and juicy meat, but breasts work well too.
- To pickled red onions: thinly slice red onions and soak them in a mixture of vinegar, water, sugar, and salt for at least 30 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
