Description
A fast, fragrant weeknight favorite, these gyros feature juicy chicken wrapped in warm pita with cooling tzatziki and salty feta.
Ingredients
- 1 1/2 lbs Chicken thighs or breasts, boneless skinless
- 1 Cucumber, medium (for tzatziki; grate and squeeze excess water)
- 1 tbsp Dill, fresh (or more to taste)
- 5 cloves Garlic
- 1 Lemon (zest and juice)
- 1 tsp Oregano, dried
- Fresh leaves of Parsley or mint (for garnish)
- 1/2 Red onion
- 1 cup Romaine lettuce
- 1 tsp Thyme, dried
- 1 cup Tomatoes, ripe
- 1/4 cup Kalamata olives, pitted and halved
- 3 tbsp Lemon juice, fresh
- 1/2 tsp Black pepper, freshly ground
- 1/4 tsp Cayenne pepper
- 1 tsp Kosher salt
- 1 tsp Paprika, sweet
- Salt and pepper to taste
- 4 tbsp Olive oil, extra-virgin
- 1/2 tsp Cumin, ground
- 4 Pita breads or flatbreads
- 1/2 cup Feta cheese, crumbled
- 1 cup Greek yogurt, full-fat
Instructions
- Make the marinade: In a bowl, whisk together minced garlic, 3 tablespoons lemon juice, 4 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 tablespoon chopped fresh dill, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon cayenne pepper, and 1 teaspoon sweet paprika.
- Marinate the chicken: Add the 1 1/2 lbs chicken to the marinade, turning to coat. Cover and refrigerate for at least 30 minutes (or up to overnight).
- Grill the chicken: Preheat a grill or heavy skillet to medium heat. Grill the marinated chicken about 6–7 minutes per side, or until juices run clear and an instant-read thermometer registers 165°F (74°C). Let the chicken rest for 5–10 minutes before slicing.
- Prepare the tzatziki: Grate the cucumber and squeeze out excess moisture with a clean towel or paper towels. In a bowl, combine 1 cup Greek yogurt, the grated cucumber, 1–2 minced garlic cloves (to taste), 1 tablespoon chopped fresh dill, 1 tablespoon lemon juice, and salt and black pepper to taste. Mix well and chill for at least 15 minutes so flavors settle.
- Slice the chicken: Thinly slice the rested chicken into strips.
- Assemble the gyros: Warm each pita briefly on the grill or in a pan. Spread a generous spoonful of tzatziki down the center. Add sliced chicken, romaine lettuce, tomatoes, thinly sliced red onion, halved Kalamata olives, and sprinkle with crumbled feta. Roll or fold the pita around the filling and serve with extra tzatziki on the side.
Notes
Greek yogurt gives a thick, creamy tzatziki; if you prefer a lighter sauce, consider alternatives. Use boneless thighs for juicier results.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean