Description
A delicious and easy-to-make Greek Chicken Gyros recipe featuring marinated grilled chicken breasts served in warm pita bread with fresh vegetables, tangy lemon dill yogurt sauce, and crumbled feta cheese. Perfect for a family meal or casual gathering with authentic Mediterranean flavors.
Ingredients
Marinade
- 1/4 cup plain Greek yogurt (full-fat)
- 2 tablespoons olive oil, plus more for oiling the pan
- Zest and juice of 1 lemon
- 1 tablespoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 tablespoon balsamic vinegar
- 6 cloves garlic, finely minced
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Chicken and Assembly
- 1 pound boneless, skinless chicken breast
- Pita bread, for serving
- Sliced Romaine lettuce
- Sliced cucumber
- Sliced tomato
- Sliced red onion
- Lemon dill yogurt sauce, for drizzling
- Crumbled feta cheese, for topping
- Fresh dill, for garnish
Instructions
- Make the Marinade: In a large bowl, combine Greek yogurt, olive oil, lemon zest and juice, dried oregano, onion powder, cumin, paprika, balsamic vinegar, minced garlic, and a couple large pinches of kosher salt and freshly cracked pepper. Whisk thoroughly to create a well-blended marinade.
- Marinate the Chicken: Slice the chicken breasts lengthwise in half to create thinner pieces. Add the chicken to the bowl with the marinade, tossing well to coat each piece evenly. Cover the bowl tightly with plastic wrap and refrigerate for 4 to 8 hours to allow the flavors to penetrate the meat.
- Prepare for Cooking: When ready to cook, remove the marinated chicken from the refrigerator and let it sit at room temperature for 20 to 30 minutes. This step helps the chicken cook evenly and retain juiciness.
- Heat the Grill Pan: Drizzle a small amount of olive oil into a large round grill pan and heat over medium-high heat until hot but not smoking.
- Cook the Chicken: Remove the chicken breasts from the marinade, letting excess drip off. Cook the chicken in batches if necessary to avoid overcrowding. Grill each piece for 3 to 5 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Remove from the pan and let rest for 5 minutes to lock in juices.
- Slice and Assemble Gyros: Slice the rested chicken into thin strips. Place the sliced chicken in warmed pita bread along with sliced Romaine lettuce, cucumber, tomato, and red onion. Drizzle generously with lemon dill yogurt sauce and sprinkle crumbled feta cheese on top. Garnish with fresh dill for added aroma and flavor.
- Serve and Enjoy: Serve the gyros immediately while warm. Encourage diners to enjoy the combination of succulent chicken, fresh vegetables, and creamy sauce for a perfect Greek-style meal.
Notes
- Marinate chicken for at least 4 hours, preferably overnight, for maximum flavor and tenderness.
- Letting the chicken rest after cooking helps retain moisture and improves texture.
- Use a grill pan or outdoor grill if available for authentic grill marks and smoky flavor.
- The lemon dill yogurt sauce pairs beautifully with the spices in the chicken marinade and adds refreshing tang.
- Feta cheese can be substituted with another crumbly cheese if preferred, but traditional Greek feta is recommended.
- For a low-carb option, serve the chicken and toppings in lettuce wraps instead of pita bread.
- Prep Time: 15 minutes (plus 4-8 hours marinating time)
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Greek
