Description
Discover the delightful flavors of homemade Greek Chicken Gyros with Tzatziki! This easy and versatile recipe brings the taste of Greece right to your kitchen, perfect for family dinners or weekend gatherings. Each gyro features tender chicken marinated in zesty spices, paired with a creamy tzatziki sauce that adds a refreshing touch. Customize your gyros with your favorite toppings like fresh veggies and olives for an enjoyable meal that everyone can make their own. Whether you serve them in pita bread or as a salad bowl, these gyros are sure to impress.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs
- 1/2 cup plain full-fat Greek yogurt (for marinade)
- 1 cup full-fat Greek yogurt (for tzatziki)
- 3 tablespoons olive oil (for marinade)
- 3 tablespoons fresh lemon juice (for marinade)
- 1 teaspoon lemon zest (for marinade)
- 4 cloves garlic, minced (for marinade and tzatziki)
- 1 tablespoon apple vinegar (for marinade)
- 2 teaspoons dried oregano (for marinade)
- 1 teaspoon smoked paprika (for marinade)
- 1 teaspoon cumin (for marinade)
- 1 teaspoon salt (for marinade)
- 1/2 teaspoon black pepper (for marinade)
- 1/2 teaspoon dried thyme (for marinade)
- 4 to 6 pita breads or flatbreads, warmed
- 2 medium tomatoes, diced
- 1 small red onion, thinly sliced
- 1 cup shredded romaine lettuce or iceberg
- 1/2 cup Kalamata olives, sliced (optional)
- 1/2 cup crumbled feta cheese (optional)
- 1 tablespoon fresh dill, finely chopped (or 1 tablespoon fresh mint) (for tzatziki)
- 1 tablespoon olive oil (for tzatziki)
- Salt and black pepper to taste (for tzatziki)
- Lemon wedges, for serving
Instructions
- In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, lemon zest, garlic, apple vinegar, oregano, smoked paprika, cumin, salt, pepper, and thyme until smooth. Add chicken thighs and toss to coat evenly. Cover and refrigerate for at least 1 hour and up to 24 hours.
- Grate the cucumber on the coarse side of a box grater, place in a clean kitchen towel, and squeeze out as much moisture as possible. Combine the strained cucumber with Greek yogurt, garlic, dill (or mint), lemon juice, olive oil, salt, and pepper. Mix well and refrigerate for at least 30 minutes.
- Remove chicken from the marinade and heat a grill or grill pan over medium-high heat. Cook the chicken thighs for 4-5 minutes per side until cooked through (internal temperature of 165°F). Let rest for 5 minutes.
- Slice the rested chicken into thin strips against the grain.
- Warm pita bread on a skillet or grill for 30 seconds to 1 minute per side.
- Spread tzatziki on warm pita; layer with sliced chicken, diced tomatoes, red onion, shredded lettuce, and optional feta cheese and olives. Squeeze a wedge of lemon over and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 gyro (approximately 210g)
- Calories: 450
- Sugar: 3g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg