Chicken Gyro
The ultimate comfort food, Chicken Gyro is a flavorful, easy weeknight dinner that brings the taste of the Mediterranean to your home. Featuring marinated chicken, fresh veggies, and creamy tzatziki wrapped in warm pita, it’s a satisfying meal perfect for family gatherings or casual nights in.
Equipment
- Skillet
- Frying Pan
- Chef's Knife
- Cutting Board
- Mixing Bowl
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup plain Greek yogurt
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 tablespoon minced garlic
- ¼ cup fresh lemon juice
- 1 small red onion
- 3-4 pieces ripe roma tomatoes diced and seeded
- 1 tablespoon minced parsley
- 1 teaspoon fresh lemon juice
- to taste salt and pepper
- 1 serving Tzatziki Sauce
- 6-8 pieces green leaf lettuce leaves
- 6-8 pieces pita bread
Instructions
- In a small mixing bowl, combine 1 cup plain Greek yogurt, 1 teaspoon kosher salt, 1 teaspoon dried oregano, 1 tablespoon minced garlic, and ¼ cup fresh lemon juice. Mix until the ingredients are well combined, forming a smooth marinade for the chicken.
- Take 1 pound boneless, skinless chicken breasts or thighs and place them into a large shallow bowl or freezer bag. Pour the marinade over the chicken, ensuring that all pieces are well coated. Use your hands to massage the marinade into the chicken, which will help infuse the flavors. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to allow the chicken to marinate.
- After marinating, preheat your grill or grill pan over medium-high heat. Brush the surface with a bit of olive oil to prevent sticking.
- Remove the chicken from the marinade, discarding any remaining marinade. Place the marinated chicken on the grill and cook for about 5 to 6 minutes per side, or until the chicken reaches an internal temperature of 165℉/74℃. Look for a beautiful golden-brown color on the outside, indicating a nice sear.
- Once cooked, remove the chicken from the grill and let it rest for about 5 to 10 minutes. This resting period allows the juices to redistribute, ensuring the chicken remains juicy.
- While the chicken is resting, prepare the tomato and onion mixture. In a small mixing bowl, combine 3-4 ripe roma tomatoes (seeded and diced), 1 small minced red onion, 1 tablespoon minced parsley, and 1 teaspoon fresh lemon juice. Season with a pinch of salt and pepper. Mix gently and set aside to let the flavors meld.
- To prepare the pita bread, warm it in a dry skillet or microwave for about 15 to 30 seconds per side, until soft and pliable.
- Now, it’s time to assemble your Chicken Gyro. Take a piece of warmed pita and layer it with a few leaves of green leaf lettuce. Add about ¼ to ⅓ cup of sliced chicken in the center of the pita, followed by ¼ cup of the tomato and onion mixture. Finally, dollop generously with Tzatziki sauce, adding that creamy, tangy flavor that ties everything together.
- Serve immediately and enjoy the burst of flavors in each bite! You can also serve the gyros with extra Tzatziki sauce on the side for dipping.
Notes
- Storage: Store leftover cooked chicken in an airtight container for up to 3 days in the refrigerator. Keep the tomato and onion salad and Tzatziki sauce in separate containers for maximum freshness.
- Freezing: If you have leftover marinated chicken, you can freeze it for later. Just be sure to thaw it in the refrigerator before cooking.
- Serving: Warm pita bread adds a nice touch. It’s best to assemble the gyros right before serving to enjoy them at their freshest.
- Yogurt Choice: Always choose plain, unsweetened Greek yogurt for the marinade to keep it authentic.
- Baking Chicken: If you don’t have a grill or grill pan, you can opt to bake the marinated chicken instead. Preheat the oven to 400 degrees F and bake for 18 to 20 minutes until cooked through.