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Mediterranean Chicken Gyros

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 gyros

Equipment

  • Mixing bowls
  • Grill pan or skillet
  • Tongs
  • Cutting board and sharp knife
  • Small bowl for tzatziki
  • Measuring cups and spoons

Ingredients
  

For the Chicken Marinade:

  • 1 ½ lbs boneless skinless chicken thighs or breasts
  • 3 tbsp olive oil
  • 3 cloves garlic minced
  • Juice of 1 lemon
  • 1 tsp dried oregano
  • 1 tsp paprika
  • ½ tsp cumin
  • Salt and pepper to taste

For the Tzatziki Sauce:

  • 1 cup Greek yogurt
  • 1 small cucumber grated and squeezed dry
  • 1 tbsp olive oil
  • 1 clove garlic minced
  • Juice of ½ lemon
  • 1 tbsp chopped dill
  • Salt to taste

For Assembly:

  • 4 pita breads or flatbreads
  • 1 tomato sliced
  • ½ red onion thinly sliced
  • 1 cup shredded lettuce
  • Optional: feta cheese kalamata olives, or hummus

Instructions
 

  • Marinate the Chicken: Combine olive oil, garlic, lemon juice, and spices in a bowl. Add the chicken and coat well. Let it marinate for at least 30 minutes (or up to 8 hours in the fridge for maximum flavor).
  • Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook chicken for 5–6 minutes per side until golden brown and cooked through. Rest for 5 minutes, then slice thinly.
  • Make the Tzatziki: Mix Greek yogurt, cucumber, garlic, lemon juice, olive oil, and dill in a small bowl. Chill until ready to serve.
  • Assemble the Gyros: Warm the pita bread, then layer with lettuce, tomato, onion, chicken, and a generous spoonful of tzatziki. Wrap and enjoy immediately.

Notes

Tips for Perfect Chicken Gyros

  • Marinate longer for deeper flavor: Even an extra hour makes a big difference.
  • Don’t skip resting the chicken: This keeps it juicy and tender.
  • Warm your pita: A quick 20 seconds on a hot pan makes all the difference.
  • Drain your cucumber well: This keeps the tzatziki from getting watery.

Common Mistakes to Avoid

  • Using dry chicken: Avoid overcooking; use a thermometer to ensure it reaches 165°F.
  • Too little seasoning: Mediterranean dishes rely on bold flavors, so don’t be shy with herbs and lemon.
  • Skipping the sauce: Tzatziki balances the spices—without it, the gyro loses its authentic touch.

Variations and Substitutions

  • Protein swap: Use lamb, beef, or tofu instead of chicken.
  • Low-carb version: Wrap in romaine or butter lettuce leaves instead of pita.
  • Add grains: Turn it into a gyro bowl with rice or quinoa.
  • Dairy-free: Use coconut yogurt for a plant-based tzatziki.
  • Spice it up: Add chili flakes or harissa to the marinade for a kick.