Flavorful Greek Chicken Gyros: A Taste of Home (Print Version)

Craving Flavorful Greek Chicken Gyros? My easy recipe brings tender chicken, tangy tzatziki, and warm pita straight to your kitchen. Get cooking!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Greek
Dietary: Dairy-free option (with non-dairy yogurt), Gluten-free option (with lettuce wraps)

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs boneless, skinless chicken thighs, thinly sliced
02 - 4-6 pieces pita bread
03 - 1 English or Persian cucumber, grated and squeezed dry
04 - 1.5 cups full-fat Greek yogurt
05 - 1 ripe tomato, sliced or diced
06 - 1/2 red onion, thinly sliced

→ Flavor Boosters (Chicken Marinade)

07 - 3 tbsp olive oil
08 - 2 tbsp fresh lemon juice
09 - 1 tbsp red wine vinegar
10 - 3 cloves garlic, minced
11 - 1.5 tsp dried oregano
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper

→ Tzatziki Essentials

14 - 1-2 cloves garlic, minced (to taste)
15 - 2 tbsp fresh dill, chopped
16 - 1 tbsp fresh lemon juice
17 - Pinch of salt and pepper

→ Optional Extras

18 - Fresh parsley, chopped, for garnish
19 - Crumbled feta cheese
20 - Kalamata olives

# Instructions:

01 - First up, let's get that chicken soaking in all the good stuff. In a big bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper. Then, slice your chicken thighs into thin strips, about half an inch thick. I always try to get them even so they cook at the same rate—this is where I usually get a little messy, chicken juice everywhere, oops! Toss the chicken in the marinade, making sure every piece is coated. Cover it and pop it in the fridge for at least 30 minutes, but honestly, an hour or two (or even overnight!) makes a huge difference in flavor. You’ll smell that beautiful oregano and lemon when you open the fridge!
02 - While the chicken is marinating, let’s make that creamy, dreamy tzatziki. Grate your cucumber and then, this is crucial, squeeze out as much water as you can. I usually wrap it in a clean kitchen towel and wring it out like my life depends on it! I once skipped this step and ended with a runny tzatziki soup—never again! In a medium bowl, combine the strained Greek yogurt, the super-squeezed cucumber, minced garlic, fresh dill, a splash of lemon juice, and a pinch of salt and pepper. Stir it all together. Give it a taste and adjust the seasonings; sometimes I add a tiny bit more dill. Cover and chill until you're ready to serve, allowing the flavors to meld. It's so refreshing!
03 - When you’re ready to cook, pull the chicken out of the fridge. Heat a large skillet or grill pan over medium-high heat with a little olive oil. Once it's shimmering, add the chicken in a single layer, making sure not to overcrowd the pan. You want a nice sear, not to steam the chicken. Cook for about 4-6 minutes per side, or until it’s golden brown and cooked through. I always sneak a piece to "test" for doneness—it’s the cook’s perk, right? You'll hear that lovely sizzle and smell the oregano really bloom. This step is where your kitchen starts smelling absolutely divine!
04 - Now for the pita! You can warm these up a few ways. My favorite is a quick toss in a dry skillet over medium heat for about 30 seconds to a minute per side until they're soft and slightly puffed. You can also pop them in the microwave for 15-20 seconds or wrap them in foil and warm them in the oven for a few minutes. Don't let them get crispy, we want them soft and pliable for wrapping! I've burned a few pitas in my day by getting distracted, so keep an eye on them. The warmth makes them so inviting.
05 - This is the fun part where everything comes together! Lay out your warm pita bread. Spread a generous dollop of that fresh tzatziki sauce down the middle. Then pile on a good portion of your delicious, cooked Greek chicken. I always go a little heavy on the chicken, honestly. Next, add your fresh toppings: a few slices of ripe tomato and some thinly sliced red onion. Sometimes I add a sprinkle of fresh parsley too, just for extra color and freshness. Don't be shy with the fillings; this is your creation!
06 - Fold or roll up your gyros, trying to keep all that goodness inside (which, let's be real, is always a challenge for me!). Serve them immediately. The aroma of the warm pita, the savory chicken, and the fresh, tangy tzatziki is just incredible. Every bite should be a burst of Mediterranean sunshine. I love seeing everyone grab their own and customize it. It's messy, it's flavorful, and it's always a hit. This is what a truly Flavorful Greek Chicken Gyros experience is all about!

# Notes:

01 - Always marinate the chicken for at least 30 minutes; it makes a world of difference in tenderness and flavor, a lesson I learned from dry chicken disasters.
02 - Squeeze every last drop of water from your grated cucumber for the tzatziki, otherwise, you'll have a watery mess, trust me on this one.
03 - For extra tender chicken, let it marinate for at least 2 hours or even overnight; it’s a game-changer I discovered through endless trial and error.
04 - In summer, grill the chicken outdoors for a smoky flavor that's truly special, especially when making this dish for a backyard gathering.

# Equipment Needed:

01 - Large mixing bowl
02 - whisk
03 - grater
04 - clean kitchen towel
05 - large skillet or grill pan

# Nutrition (Per Serving):

Calories: 550
Total Fat: 30g
Total Carbohydrate: 45g
Protein: 35g

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