Tender Greek Chicken Gyros: A Taste of Home (Print Version)

Craving flavorful Greek chicken gyros? Juicy marinated chicken, creamy tzatziki, and warm pita make for a simple, satisfying meal at home.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Greek
Dietary: Mediterranean

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs boneless, skinless chicken thighs, thinly sliced
02 - 4-6 pieces pita bread
03 - 1 large cucumber, grated or finely diced
04 - 1 cup full-fat Greek yogurt

→ Flavor Boosters & Spices

05 - 2 tbsp fresh lemon juice, plus more for serving
06 - 4 cloves garlic, minced
07 - 1 tbsp dried oregano
08 - 3 tbsp olive oil, plus more for cooking
09 - Salt and freshly ground black pepper to taste

→ Garnish & Toppings

10 - 1/2 red onion, thinly sliced
11 - 2 ripe tomatoes, diced
12 - 2 tbsp fresh dill, chopped, plus more for garnish

# Instructions:

01 - First things first, get that chicken marinating! I slice the boneless, skinless chicken thighs into thin strips, about half an inch thick. Then, in a bowl, I whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, a pinch of salt, and a good crack of black pepper. Toss the chicken in there, making sure every piece is coated. Cover it up and pop it in the fridge for at least 30 minutes, or up to 4 hours. Honestly, I find 2-3 hours is the sweet spot for these **Flavorful Greek Chicken Gyros** – enough time for flavor, but not so long it gets weirdly textured.
02 - While the chicken is doing its thing, let's make that creamy tzatziki. Grate or finely dice your cucumber and squeeze out as much excess water as you can. This is a critical step, hon, or your tzatziki will be watery. I usually wrap it in a clean kitchen towel and give it a good twist. Mix the cucumber with the full-fat Greek yogurt, more minced garlic (you know me!), fresh dill, a splash of olive oil, and a squeeze of lemon juice. Season with salt and pepper. Give it a taste – does it need more zing? More garlic? Adjust it to your liking. Pop it back in the fridge to let those flavors meld.
03 - Heat a large skillet or cast-iron pan over medium-high heat. A little drizzle of olive oil, but not too much, as the chicken already has some. Once it's shimmering, add the marinated chicken in a single layer, making sure not to overcrowd the pan. You want a nice sear, not a steam bath! Cook for about 3-4 minutes per side, until deeply golden brown and cooked through. I love watching the edges get all crispy – that's where the magic happens for these **Flavorful Greek Chicken Gyros**.
04 - While the chicken is cooking or resting, warm your pita bread. I usually just toss them directly onto a dry skillet over medium heat for about 30 seconds per side, until they're soft and slightly puffed. You can also pop them in a toaster oven or even microwave them quickly if you're in a hurry, but the skillet gives them a lovely texture. Don't let them get too crispy, we need them pliable!
05 - Get all your fresh toppings ready. Thinly slice your red onion and dice your tomatoes. Sometimes I add a bit of fresh parsley too, if I have it on hand – it just adds another layer of freshness. This is where I sometimes get a little messy, with tomato bits everywhere, but it's all part of the fun, right? Having everything prepped makes assembly so much smoother.
06 - Now for the best part! Lay out a warm pita. Spread a generous dollop of that creamy tzatziki right in the center. Pile on a good amount of the seared, juicy chicken. Top with your sliced red onion and diced tomatoes. If you like, a sprinkle of fresh dill or parsley. Fold it up, or roll it if your pita is big enough. Take that first bite – it should be a burst of tangy, savory, fresh flavors. Pure bliss, honestly, and totally worth any kitchen mess!

# Notes:

01 - Always squeeze water from cucumber for non-watery tzatziki, learned that the hard way.
02 - Marinate chicken for 2-4 hours, not longer, or the lemon starts to 'cook' it.
03 - Don't skip warming the pita; it makes all the difference in texture and flavor.
04 - Store chicken and toppings separately to avoid soggy gyros later on.

# Tools You'll Need:

01 - Large skillet
02 - Mixing bowls
03 - Grater (optional)

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g

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