Chicken Gyros

Juicy marinated chicken, warm pita, crisp veggies, and a quick homemade tzatziki for a fresh, Greek-inspired wrap.

Amanda

Prep Time 20

Cook Time 12

Marinate & Rest Time 1 5

Total Time 1 37

Serving Size gyros

Equipment

Mixing bowls
cutting board
Knife
Measuring spoons and cups
Grill pan or outdoor grill
Tongs or spatula
Whisk
Serving plates
Plastic wrap or resealable bag
Small strainer
Paper towels

Ingredients

1.5 lb chicken thighs or chicken breasts
3 tbsp extra virgin olive oil
2 tbsp lemon juice
3 cloves garlic minced
1 tsp dried oregano
0.5 tsp cumin
1 tsp salt
0.25 tsp black pepper
4 pita breads or flatbreads
1 cup Greek yogurt
0.5 cucumber grated and drained
1 tbsp red wine vinegar
1 tbsp fresh dill chopped
1 tomato diced
0.5 red onion thinly sliced
1 cup romaine lettuce chopped

Instructions

In a bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, salt, and black pepper.
Add the chicken and coat evenly. Cover and refrigerate to marinate for at least 60 minutes.
Preheat a grill pan or grill over medium-high heat. Grill chicken 5–6 minutes per side, until cooked through.
Transfer chicken to a board and rest 5 minutes, then slice thinly.
Make tzatziki: In a bowl, mix Greek yogurt, grated & drained cucumber, red wine vinegar, dill, and a pinch of salt.
Warm pita breads on the grill or in a skillet.
Assemble: Layer lettuce, tomato, red onion, and sliced chicken in each pita. Spoon tzatziki over the top, fold, and serve.

Notes

For more flavor, marinate the chicken overnight. Squeeze cucumber very well for thicker tzatziki. Lightly toasting the pita helps it hold the fillings. Leftover marinated chicken can be refrigerated up to 2 days.

Nutrition