The key to making perfect Greek Chicken Gyros lies in the marinade—each element is carefully chosen to enhance the flavor of the chicken. The combination of Greek yogurt, lemon juice, and red wine vinegar tenderizes the meat, while oregano, cumin, and paprika infuse it with robust Mediterranean flavors. Allowing the chicken to marinate overnight ensures that every bite bursts with succulent, tangy, and aromatic goodness, making the gyros as authentic and delicious as you’d find on the streets of Greece!
Ingredients:
For the Chicken Marinade:
- 1 ½ lbs chicken thighs or breasts, boneless and skinless
- 3 tablespoons olive oil
- 3 tablespoons Greek yogurt
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1 cucumber, grated and drained
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
For the Gyros Assembly:
- 4-6 pita bread rounds or flatbreads
- 1 red onion, thinly sliced
- 1 tomato, thinly sliced
- ½ cup shredded lettuce
- ¼ cup feta cheese, crumbled
- Optional: sliced cucumbers, olives
Instructions:
- Marinate the Chicken: In a medium-sized bowl, whisk together olive oil, Greek yogurt, garlic, lemon juice, red wine vinegar, oregano, cumin, paprika, salt, and pepper. Add the chicken thighs or breasts to the marinade and coat them evenly. Cover and refrigerate for at least 1 hour, or for best flavor, let the chicken marinate overnight.
- Prepare the Tzatziki Sauce: While the chicken is marinating, prepare the tzatziki sauce. Grate the cucumber, then squeeze out any excess moisture using a clean kitchen towel or paper towel. In a bowl, mix the grated cucumber, Greek yogurt, garlic, olive oil, lemon juice, fresh dill, salt, and pepper. Adjust seasoning if needed. Cover and refrigerate the sauce until ready to use.
- Cook the Chicken: Preheat a grill or stovetop grill pan over medium-high heat. Remove the marinated chicken from the fridge and allow it to come to room temperature. Grill the chicken for 5-7 minutes per side, or until fully cooked and slightly charred. Internal temperature should reach 165°F (75°C). Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing it into thin strips.
- Warm the Pita Bread: While the chicken is resting, lightly warm the pita bread or flatbread on the grill or in a pan for about 1-2 minutes on each side, until soft and pliable.
- Assemble the Gyros: Spread a generous amount of tzatziki sauce on each pita bread. Add sliced chicken, red onions, tomatoes, shredded lettuce, and crumbled feta cheese. You can also add extra cucumber slices or olives for an authentic touch. Fold the pita over the filling, wrapping it in parchment paper or foil if desired to keep it secure.
- Serve: Serve the gyros immediately, alongside extra tzatziki sauce for dipping, and enjoy!
