Description
This Greek Chicken Gyros recipe features tender marinated chicken thigh fillets grilled to perfection and served with a refreshing homemade tzatziki sauce, a vibrant cucumber and tomato salad, and warm pita bread. Perfect for a quick yet flavorful Mediterranean meal, this dish combines zesty garlic, lemon, and oregano with creamy Greek yogurt for an authentic taste experience.
Ingredients
Scale
Marinade and Chicken
- 2 lb / 1 kg chicken thigh fillets, boneless skinless
- 3 large garlic cloves, minced (~3 tsp)
- 1 tbsp white wine vinegar (or red wine or apple cider vinegar)
- 3 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 3 tbsp Greek yogurt, preferably full fat
- 1 1/2 tbsp dried oregano
- 1 tsp salt
- Black pepper, to taste
Tzatziki Sauce
- 2 cucumbers (to make about 1/2 – 3/4 cup grated cucumber after squeezing out juice)
- 1 1/4 cups Greek yoghurt, preferably full fat
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil (or more if desired)
- 1 garlic clove, minced
- 1/4 tsp salt
- Black pepper, to taste
Salad
- 3 tomatoes, deseeded and diced
- 3 cucumbers, diced
- 1/2 red Spanish onion, peeled and finely chopped
- 1/4 cup fresh parsley leaves (optional)
- Salt and pepper, to taste
Other
- 4 to 6 pita breads or flatbreads
Instructions
- Marinate the Chicken: Place the marinade ingredients (garlic, vinegar, lemon juice, olive oil, Greek yogurt, oregano, salt, and black pepper) into a ziplock bag. Add the chicken thigh fillets into the bag and massage well to coat all the chicken pieces evenly. Seal the bag and refrigerate to marinate for at least 2 hours, preferably 3 hours, ideally up to 12 hours but no longer than 24 hours for best flavor and tenderness.
- Prepare the Tzatziki: Cut the cucumbers in half lengthwise and scrape out the watery seeds with a teaspoon. Coarsely grate the cucumber then wrap it in paper towels or a tea towel and squeeze out the excess liquid to prevent watery sauce. Place the grated cucumber in a bowl, add Greek yogurt, lemon juice, olive oil, minced garlic, salt, and pepper. Mix well and let the flavors meld by setting the mixture aside for at least 20 minutes before serving.
- Make the Salad: In a mixing bowl, combine the diced tomatoes, diced cucumbers, finely chopped red onion, and fresh parsley leaves if using. Season with salt and pepper to taste and toss gently to combine. Set aside.
- Cook the Chicken: Preheat an outdoor grill to medium-high heat and brush the grill grates with oil to prevent sticking. Alternatively, heat 1 tbsp oil in a frying pan over medium-high heat. Remove chicken thighs from the marinade, letting any excess drip off. Cook the chicken for approximately 2 to 3 minutes on each side, until they are golden brown and cooked through. Cooking times may vary depending on the thickness of the fillets.
- Rest the Chicken: Transfer the cooked chicken to a plate and cover loosely with aluminum foil. Allow the chicken to rest for about 5 minutes to retain juices and improve tenderness.
- Assemble the Gyros: If the chicken thighs are large, cut them into smaller pieces. Warm the pita or flatbreads if desired. Place a piece of parchment or foil on your work surface and lay a pita bread on it. Add a generous amount of the salad mixture in the center, top with cooked chicken pieces, and spoon over tzatziki sauce. Roll up the pita tightly, enclosing the filling, then twist the extra parchment paper at the ends to secure or cut if preferred.
- Serve and Enjoy: Arrange the assembled gyros on a platter or let guests build their own wraps. Serve immediately for a flavorful and satisfying meal.
Notes
- Marinating the chicken longer (up to 12 hours) will yield more tender and flavorful results.
- Removing excess moisture from the cucumber is essential to prevent a watery tzatziki sauce.
- You can cook the chicken on an outdoor grill or stove top in a frying pan, depending on availability.
- For a richer tzatziki, add a bit more olive oil to the sauce.
- Optional fresh parsley in the salad adds a lovely aroma and color.
- Warm pita bread just before assembly for best texture and taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch/Dinner
- Method: Grilling
- Cuisine: Greek
