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Greek Chicken Gyros

Greek Chicken Gyros

Evelyn
Tender yogurt-marinated chicken with authentic Greek spices, served in warm pita with creamy tzatziki and fresh vegetables. Perfect for lunch ideas or a complete Greek 3 course meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 35 minutes
Course Lunch
Cuisine Greek, Mediterranean
Servings 8 gyros
Calories 385 kcal

Equipment

  • Large bowl or ziplock bag
  • Grill or cast-iron skillet
  • Meat thermometer
  • Cutting board
  • Sharp knife

Ingredients
  

  • 2 pounds boneless skinless chicken thighs trimmed
  • 3/4 cup plain Greek yogurt
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 4 cloves garlic minced or grated
  • 1 1/2 tablespoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes optional
  • 8 pita breads warmed
  • 1 cup tzatziki sauce
  • 2 cups shredded lettuce
  • 2 tomatoes thinly sliced
  • 1 red onion thinly sliced
  • 1 cucumber sliced
  • 1/2 cup crumbled feta cheese

Instructions
 

  • In a large bowl, whisk together Greek yogurt, lemon juice, olive oil, red wine vinegar, minced garlic, oregano, cumin, paprika, coriander, salt, pepper, and red pepper flakes until smooth.
  • Add chicken thighs to the marinade, turning to coat thoroughly. Place in a ziplock bag and massage marinade into meat. Refrigerate for at least 2 hours, ideally 4-12 hours.
  • Preheat grill or cast-iron skillet over medium-high heat. Oil grates if using grill. Remove chicken from marinade, letting excess drip off.
  • Cook chicken for 5-7 minutes per side for thighs, or 4-6 minutes per side for breasts, until internal temperature reaches 165°F and edges are nicely charred.
  • Transfer cooked chicken to a plate and let rest for 10 minutes. Slice thinly against the grain.
  • Warm pita breads in a dry skillet for 20-30 seconds per side until pliable.
  • Assemble gyros: Spread tzatziki on warm pita, add sliced chicken, lettuce, tomatoes, red onion, cucumber, and feta cheese. Fold and serve immediately.

Notes

  • For best results, marinate chicken 4-12 hours for maximum flavor penetration
  • Squeeze grated cucumber thoroughly for tzatziki to prevent watery sauce
  • Let chicken rest before slicing to retain juices
  • Store cooked chicken refrigerated for up to 4 days
  • Freeze cooked chicken for up to 3 months
Keyword Greek Chicken Gyros