Description
This Greek Chicken Gyro recipe features tender, marinated chicken thighs grilled to perfection and served in warm pita bread with classic toppings like tzatziki sauce, sliced tomatoes, red onion, and fresh lettuce or cucumber. Perfect for an authentic Mediterranean meal at home, this dish combines vibrant flavors and simple ingredients for a delicious and satisfying main course.
Ingredients
Scale
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 1 tablespoon red wine vinegar
- 1 tablespoon plain Greek yogurt
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Serving
- 4–6 pita breads or flatbreads
- Tzatziki sauce
- Sliced tomatoes
- Thinly sliced red onion
- Shredded lettuce or cucumber slices
Instructions
- Prepare the Marinade: In a large bowl, whisk together olive oil, lemon juice, minced garlic, red wine vinegar, Greek yogurt, dried oregano, ground cumin, salt, and black pepper until well combined.
- Marinate the Chicken: Add the boneless, skinless chicken thighs to the marinade and toss thoroughly to coat. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight for deeper flavor and tenderness.
- Preheat the Grill or Skillet: When ready to cook, preheat a grill or a heavy skillet over medium-high heat to ensure a good sear.
- Cook the Chicken: Remove chicken thighs from the marinade and place on the grill or skillet. Cook for about 5 to 6 minutes per side, or until the chicken is cooked through and slightly charred on the edges. The internal temperature should reach 165°F (74°C).
- Rest and Slice: Let the cooked chicken rest for a few minutes to retain juices, then slice into thin strips suitable for serving in gyros.
- Warm the Pita Breads: Gently warm the pita breads or flatbreads on the grill or in a pan until soft and pliable.
- Assemble the Gyros: On each warm pita, layer sliced chicken, a generous dollop of tzatziki sauce, sliced tomatoes, thinly sliced red onion, and shredded lettuce or cucumber slices.
- Serve: Fold the pita around the fillings to create a gyro and serve immediately while warm and fresh.
Notes
- For quicker preparation, marinate the chicken in the morning and cook just before dinner.
- Chicken breasts can be used instead of thighs, but thighs remain juicier and more flavorful.
- To enhance smoky flavor, char the chicken on an outdoor grill if possible.
- Leftover gyros can be wrapped tightly and refrigerated for up to 2 days; reheat gently.
- Adding fresh herbs like parsley or mint in the tzatziki can add extra brightness.
