Description
These Greek chicken gyros are bursting with bold Mediterranean flavor—featuring lemon-garlic marinated chicken, creamy homemade tzatziki, and crisp veggies all wrapped in soft pita bread. It’s an easy and fresh handheld meal that brings a sunny taste of Greece to your dinner table.
Ingredients
- For the Chicken Marinade:
- Boneless, skinless chicken thighs or breasts
- 3 tbsp olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 2 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- 1 tbsp red wine vinegar (optional)
- For the Cucumber Tzatziki:
- 1 cup Greek yogurt (full-fat preferred)
- ½ cucumber, grated and squeezed dry
- 1–2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp fresh dill or mint, chopped
- Salt, to taste
- For Serving:
- Pita bread or flatbreads
- Sliced red onion
- Diced tomato
- Sliced cucumber
- Crumbled feta cheese
- Romaine lettuce or spinach (optional)
Instructions
- Marinate the Chicken
- In a bowl or zip-top bag, whisk together olive oil, lemon juice, garlic, oregano, salt, pepper, and vinegar. Add chicken and coat well. Marinate in the fridge for at least 30 minutes, or up to 24 hours.
- 2. Make the Tzatziki
- Grate cucumber and squeeze out moisture using a clean towel or paper towels. In a bowl, combine yogurt, cucumber, garlic, lemon juice, olive oil, dill, and salt. Stir and chill until ready to serve.
- 3. Cook the Chicken
- Grill or pan-sear the marinated chicken over medium-high heat for about 5–7 minutes per side, until golden and cooked through (165°F internal temp). Let rest, then slice thinly.
- 4. Assemble the Gyros
- Warm pita bread in a skillet or oven. Add sliced chicken, tzatziki, tomatoes, cucumber, red onion, and feta. Wrap and enjoy!
Notes
- Thighs vs. Breasts: Thighs offer juicier results, but either cut works.
- Herb Swap: Use mint if you don’t have dill.
- Low-Carb Option: Serve over salad greens instead of in a pita.
