Print

Greek Chicken Gyros with Tzatziki Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 9 reviews

This Greek Chicken Gyros recipe features tender, marinated chicken thighs grilled to perfection and served in warm pita bread with fresh vegetables and a creamy homemade tzatziki sauce. Ready in 40 minutes, this flavorful dish brings the authentic taste of Greece to your table, perfect for a quick weeknight dinner or casual gathering.

Ingredients

Chicken Marinade

  • 1 pound chicken thighs, boneless and skinless
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice (about 1/2 lemon)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Tzatziki Sauce

  • 1 cup plain Greek yogurt
  • 1 cucumber
  • 2 cloves garlic, finely minced or grated
  • 1 tablespoon lemon juice (about 1/2 lemon)
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • Black pepper to taste

Gyro Assembly

  • 4 pita breads
  • 1 tomato, sliced
  • 2 cups romaine lettuce, thinly sliced
  • 1/4 cup red onion, thinly sliced

Instructions

  1. Marinate the chicken: In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, oregano, paprika, cumin, salt, black pepper, and minced garlic until well combined. Add the chicken thighs and toss to coat thoroughly. Cover with plastic wrap and marinate in the fridge for 2-3 hours or overnight for best results, or at least 10-15 minutes at room temperature if short on time.
  2. Prepare the tzatziki sauce: Cut the cucumber lengthwise and scoop out the seeds. Shred the cucumber using a box grater, then place the shreds in a paper towel and squeeze out as much excess moisture as possible over the sink. In a small bowl, combine the shredded cucumber with Greek yogurt, finely minced garlic, lemon juice, dried dill, dried parsley, salt, and pepper to taste. Stir well and set aside.
  3. Cook the chicken: Heat a grill, grill pan, or cast-iron skillet over medium-high heat with a little olive oil. Add the marinated chicken thighs and cook for 4-5 minutes per side, until the chicken is cooked through and reaches an internal temperature of 165°F. Remove from heat and let the chicken rest for 5 minutes.
  4. Prepare the toppings: While the chicken rests, thinly slice the tomato, chop the romaine lettuce, and slice the red onion. Warm the pita breads in the microwave for 10-20 seconds until pliable.
  5. Slice the chicken: Once rested, slice the chicken thighs into thin strips using a cutting board and a sharp knife.
  6. Assemble the gyros: Fill each warmed pita bread with sliced chicken, lettuce, tomato, red onion, and a generous dollop of the homemade tzatziki sauce. Serve immediately for best flavor and texture.
  7. Storage: Leftover cooked chicken can be cooled and stored in the refrigerator for up to 4 days or frozen for up to 3 months for future meals.

Notes

  • Marinating the chicken longer enhances the flavor and tenderness.
  • Squeezing excess water from the cucumber is key to a thick, creamy tzatziki sauce.
  • Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
  • For extra authenticity, warm pita bread in a dry skillet instead of microwave for slight charred flavor.
  • Leftover gyros can be refrigerated assembled or keep components separate to maintain freshness.

Find it online: https://yumntasty.com/greek-chicken-gyros-with-tzatziki-sauce-recipe/