Description
This Greek Chicken Gyros recipe features tender, marinated chicken thighs grilled to perfection and served in warm pita bread with a refreshing homemade cucumber tzatziki sauce. Enhanced with fresh vegetables like red onion, tomato, and parsley, these gyros make a delicious and authentic Mediterranean meal perfect for a quick weeknight dinner or casual gathering.
Ingredients
Scale
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Tzatziki Sauce
- 1 cup Greek yogurt
- 1/2 cucumber, grated
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
For Assembly
- 4 pita breads
- 1 small red onion, thinly sliced
- 1 tomato, chopped
- 1/4 cup fresh parsley, chopped
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add the chicken thighs and mix to coat thoroughly. Cover and marinate for at least 30 minutes to allow the flavors to infuse into the chicken.
- Cook the Chicken: Preheat a grill or skillet over medium heat. Place the marinated chicken thighs on the grill or skillet and cook for 5-7 minutes on each side, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C). Remove from heat and let the chicken rest for a few minutes before slicing into strips.
- Make the Tzatziki Sauce: In a bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, salt, and pepper. Mix well until all ingredients are evenly incorporated and the sauce is creamy and flavorful.
- Assemble the Gyros: Warm the pita breads to make them pliable. Spread a generous amount of tzatziki sauce over each pita, then layer with sliced grilled chicken, thinly sliced red onion, chopped tomato, and fresh parsley. Roll up the pita breads tightly and serve immediately for the best taste.
Notes
- For extra tender chicken, marinate for up to 2 hours in the refrigerator.
- If you don’t have a grill, cooking the chicken in a skillet works just as well.
- To reduce moisture in the tzatziki sauce, squeeze excess water from the grated cucumber using a clean kitchen towel before mixing.
- Serve with a side of Greek salad or fries for a complete meal.
- Leftover chicken and tzatziki can be stored separately in the refrigerator for up to 3 days.
