Description
Easy homemade Chicken Gyros with marinated chicken, creamy tzatziki, feta, and fresh toppings in warm pita bread.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large yellow onion, grated
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup plain Greek yogurt (full-fat or 2%)
- 1/2 cup cucumber, peeled, seeded, and grated
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 6–8 pita breads
- 1/2 red onion, thinly sliced
- 1 cup crumbled feta cheese
- 2 Roma tomatoes, sliced
- Optional: Fresh parsley, chopped, for garnish
Instructions
- In a large bowl, combine the chicken pieces, grated onion, minced garlic, olive oil, red wine vinegar, oregano, thyme, cumin, smoked paprika, coriander, salt, and pepper. Make sure the chicken is thoroughly coated with the marinade.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Preheat your oven to 350°F (175°C).
- Heat a large skillet over medium-high heat. Add the marinated chicken to the skillet in a single layer, being careful not to overcrowd the pan. Sear each side for about 2-3 minutes, until nicely browned.
- If using the oven, transfer the seared chicken to a baking dish. Bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). If you’re skipping the oven, continue cooking the chicken in the skillet over medium heat until cooked through, stirring occasionally.
- Once the chicken is cooked, remove it from the oven (or skillet) and let it rest for 5-10 minutes. After resting, shred the chicken using two forks.
- Peel, seed, and grate the cucumber. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible.
- In a medium bowl, combine the Greek yogurt, squeezed cucumber, minced garlic, olive oil, lemon juice, dill, salt, and pepper. Mix well until everything is evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Warm the pita bread in a dry skillet over medium heat for about 30 seconds per side, or until pliable and slightly toasted.
- Spread a generous amount of tzatziki sauce on each pita bread.
- Top the tzatziki sauce with a generous portion of the shredded chicken.
- Add sliced red onion, sliced tomatoes, and crumbled feta cheese.
- Sprinkle with fresh parsley, if desired.
- Fold the pita bread in half or roll it up, and serve immediately.
Notes
- Spice it up: Add a pinch of red pepper flakes to the chicken marinade for a little heat.
- Vegetarian Option: Substitute the chicken with grilled halloumi cheese or falafel for a vegetarian gyro.
- Lemon Herb Marinade: For a brighter flavor, use a marinade with more lemon juice and fresh herbs like rosemary and mint.
- Make Ahead: The chicken and tzatziki sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
- Grilling the Chicken: Instead of searing and baking, you can grill the marinated chicken for a smoky flavor.
- Homemade Pita Bread: For an extra special touch, try making your own pita bread from scratch!
- Serving Suggestions: Serve your Chicken Gyros with a side of Greek salad, roasted potatoes, or lemon rice.
- Store leftover chicken and tzatziki sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken before assembling the gyros. The pita bread is best served fresh, but can be stored in a plastic bag at room temperature for a day or two.
- Prep Time: 30 minutes
- Cook Time: 30 minutes