Description
This Greek-Style Chicken Gyros recipe features tender marinated chicken grilled or pan-cooked to perfection, served with a refreshing homemade tzatziki sauce, a vibrant Greek salad, and soft pita bread. Perfect for a flavorful and healthy meal that brings the taste of the Mediterranean to your table.
Ingredients
Scale
For the Chicken Marinade
- 2 lbs. Chicken Breast, cut into pieces
- 1/4 cup Greek Yogurt
- 3 Tablespoons Fresh Lemon Juice
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Red Wine Vinegar
- 1 1/2 teaspoon Salt
- 1 teaspoon Pepper
- 2 teaspoons Oregano
For the Tzatziki Sauce
- 1 1/2 cups Greek Yogurt
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Red Wine Vinegar
- 1-2 teaspoons Salt
- 1 Tablespoon Fresh Dill, diced
- 3 Garlic Cloves, finely diced
- 1 cucumber, grated and squeezed to drain
For the Greek Salad
- 3 Tomatoes, diced
- 2 Cucumbers, peeled and diced
- 1/4 Red Onion, diced
- 2 Tablespoons Fresh Italian Parsley, diced
- 1 Tablespoon Extra Virgin Olive Oil
- Salt and Pepper to taste
Additional Ingredients
- Feta Cheese, for topping
- 4-6 Greek Pita Breads, Naan, or Flatbread
Instructions
- Marinate the Chicken: Place chicken pieces, yogurt, lemon juice, olive oil, red wine vinegar, salt, pepper, and oregano into a resealable bag or bowl. Mix well to coat all the chicken pieces. Refrigerate and let marinate for at least 30 minutes, preferably 2-4 hours, or ideally up to 24 hours for maximum flavor.
- Prepare the Tzatziki Sauce: In a mixing bowl, combine Greek yogurt, olive oil, lemon juice, red wine vinegar, salt, fresh dill, and finely diced garlic. Stir until smooth. Gently fold in the grated cucumber that has been squeezed to remove excess moisture. Taste and adjust seasonings as needed. Refrigerate until ready to serve.
- Make the Greek Salad: In a separate bowl, toss together diced tomatoes, cucumbers, red onion, parsley, olive oil, salt, and pepper. Mix well to ensure all ingredients are evenly coated. Adjust seasoning to taste and set aside.
- Cook the Chicken: Choose your method: For grilling, thread marinated chicken onto kebobs and grill over medium heat for 5-7 minutes on each side until cooked through and slightly charred. Alternatively, heat a skillet with a bit of olive oil over medium-high heat and cook the chicken pieces for 8-10 minutes, turning regularly until golden brown and fully cooked inside.
- Warm the Pita Bread: Gently warm the pita bread, naan, or flatbread until pliable either in the oven, on the grill, or in a dry skillet.
- Assemble the Gyros: Place the cooked chicken inside the warmed pita bread. Top generously with the homemade tzatziki sauce, add a portion of the Greek salad, and sprinkle with crumbled feta cheese if desired. Serve immediately and enjoy.
Notes
- Marinating the chicken longer enhances flavor and tenderizes the meat.
- Make sure to squeeze out excess water from the cucumber for tzatziki to prevent watery sauce.
- You can substitute chicken thighs for a juicier alternative.
- For a quicker meal, use pre-cooked rotisserie chicken and skip marinating.
- Adjust salt and lemon juice to your taste preference in the tzatziki and salad.
