Description
This Chicken Gyros recipe offers a delicious and authentic Greek-inspired meal featuring tender marinated chicken breast, flavorful tzatziki sauce, and warm pita bread. Perfect for a family dinner or a casual gathering, this recipe combines fresh herbs and spices with creamy yogurt and crisp cucumber tanginess for a mouthwatering experience.
Ingredients
Chicken Marinade
- 2 pounds boneless, skinless chicken breasts
- 3 cloves garlic, minced
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons lemon juice
- 1 Tablespoon olive oil
- ½ cup full-fat Greek yogurt
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon seasoning salt (Lawry’s)
- 1 teaspoon Greek seasoning (Cavender’s)
Tzatziki Sauce
- 1 large English cucumber (about 1⅓ cups shredded and drained)
- 1½ cups full-fat Greek yogurt
- 2 Tablespoons lemon juice
- 1 clove garlic, minced
- 1 Tablespoon fresh dill, finely chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
Other Ingredients
- 1 Tablespoon olive oil (for cooking and optional garnish)
- 4 pita wraps
- Optional garnishes: sliced red onion, sliced grape tomatoes, shredded lettuce
Instructions
- Prepare the chicken: Pound the chicken breasts to about ¼ inch thickness for even cooking and tenderness.
- Make the marinade: In a bowl, combine garlic, apple cider vinegar, lemon juice, olive oil, Greek yogurt, oregano, cumin, paprika, salt, pepper, seasoning salt, and Greek seasoning. Mix well.
- Marinate the chicken: Pour the marinade into a large ziplock bag. Add the chicken breasts and massage the bag to fully coat the chicken. Refrigerate for at least 2 hours to absorb flavors.
- Prepare the tzatziki sauce: Slice the cucumber lengthwise and remove all seeds. Shred the cucumber, then wrap it in a kitchen towel and squeeze out excess liquid. In a medium bowl, combine shredded cucumber, Greek yogurt, lemon juice, garlic, dill, salt, and pepper. Mix thoroughly and refrigerate for at least 30 minutes.
- Cook the chicken: Remove chicken breasts from marinade (discard the marinade). Heat a tablespoon of olive oil in a large skillet over medium heat. Sear the chicken for 3-4 minutes per side until fully cooked through and beautifully browned.
- Rest and slice the chicken: Transfer cooked chicken to a cutting board. Let rest for 5 minutes to allow juices to settle, then slice into thin strips.
- Assemble the gyros: Warm the pita breads. Fill each pita with sliced chicken, optional garnishes (red onion, grape tomatoes, lettuce), and generous dollops of tzatziki sauce. Garnish with a tablespoon of olive oil if serving in a bowl. Serve immediately.
Notes
- Marinating the chicken overnight will enhance the flavor even more.
- Make sure to squeeze out the cucumber thoroughly to avoid watery tzatziki sauce.
- You can substitute chicken thighs for a juicier option if preferred.
- For a lower-fat version, use low-fat Greek yogurt instead of full-fat.
- Store leftover chicken and tzatziki separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Greek
