Yummy Greek Chicken Gyros with Tzatziki Recipe

Yummy Greek Chicken Gyros with Tzatziki Recipe

These chicken gyros are packed with bright, aromatic flavors thanks to a yogurt-based marinade that makes the meat incredibly tender. Pair the warm chicken with cool tzatziki, fresh veggies, and soft flatbread for a meal that’s easy enough for a weeknight but great for sharing with a crowd.

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Course: Main Course

Cuisine: Greek-inspired

Keyword: Yummy Greek Chicken Gyros with Tzatziki Recipe

Prep Time: 20

Cook Time: 6

Marinate Time: 3

Total Time: 3 26

Servings:

Ingredients

Chicken

2 lb / 1 kg chicken thigh fillets, boneless and skinless

Marinade

3 large garlic cloves, minced (~3 tsp)
1 tbsp apple cider vinegar
3 tbsp lemon juice
1 tbsp extra virgin olive oil
3 tbsp Greek yogurt, preferably full fat
1 1/2 tbsp dried oregano
1 tsp salt
Black pepper

Tzatziki

2 cucumbers (enough to yield about 1/2 – 3/4 cup after squeezing)
1 1/4 cups Greek yogurt, preferably full fat
1 tbsp lemon juice
1 tbsp extra virgin olive oil (add more for a richer texture if desired)
1 garlic clove, minced
1/4 tsp salt
Black pepper

Salad

3 tomatoes, deseeded and diced
3 cucumbers, diced
1/2 red Spanish onion, finely chopped
1/4 cup fresh parsley leaves (optional)
Salt and pepper

To Serve

4 to 6 pita breads or flatbreads

Instructions

1. Marinate the Chicken

Combine all marinade ingredients in a zip-top bag and work the mixture with your hands to blend. Add the chicken, seal the bag, and massage to coat the pieces evenly. Refrigerate for at least 2 hours; 3 hours is better, and up to 12 hours is ideal (do not exceed 24 hours).

2. Prepare the Tzatziki

Slice the cucumbers lengthwise and scoop out the watery seeds with a spoon. Coarsely grate the cucumbers, then wrap them in a clean towel or several layers of paper towel and squeeze out as much moisture as possible.
Transfer the grated cucumber to a bowl and mix in the remaining tzatziki ingredients. Let it rest for about 20 minutes so the flavors can develop.

3. Make the Salad

Place all salad ingredients in a bowl, season with salt and pepper, and toss to combine.

4. Cook the Chicken

Oil and preheat an outdoor grill to medium-high, or warm 1 tbsp of oil in a skillet over medium-high heat.
Remove the chicken from the marinade and cook for 2–3 minutes per side, or until the pieces are nicely browned and cooked through.
Transfer to a plate, cover loosely with foil, and allow the chicken to rest for 5 minutes.

5. Assemble the Gyros

If the chicken thighs are large, slice them into smaller pieces.
Warm the pita or flatbread, then lay it on a sheet of parchment or foil. Add a strip of salad down the center, spoon on some chicken, and finish with a generous amount of tzatziki.
Roll the wrap tightly, use the paper to secure it, and twist the bottom to seal. Slice if you like—or simply serve as is.
For gatherings, set everything out buffet-style and let everyone build their own.

Notes

The tzatziki recipe makes a generous amount—you’ll be glad it does.
The chicken can be frozen in the marinade before cooking. Thaw, knead the bag to smooth out the yogurt, and cook as instructed. Cooked chicken keeps up to 4 days in the fridge.
Nutrition information is based on 4 servings, including pita.

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