These Greek Chicken Gyros are bursting with flavor! Marinated in a zesty lemon herb mix, the chicken is perfectly juicy. Paired with creamy tzatziki, it’s a meal that’s a hit every time!
Who doesn’t love wrapping their food in pita? It’s like a tasty present! I like to load mine up with fresh veggies for some crunch. Grab a napkin because things might get a little messy—but that’s the fun!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for juiciness, but chicken breasts work too if you prefer them. If you want a meatless option, try marinated grilled vegetables or tofu!
Olive Oil: This adds richness to the marinade. If you’re out, you can use other oils like avocado or vegetable oil. Just know that it might slightly change the flavor.
Greek Yogurt: Full-fat Greek yogurt gives a creamy texture to the tzatziki. If you want a lighter option, use low-fat yogurt or a dairy-free yogurt alternative!
Cucumber: An English cucumber is great because it has fewer seeds and less water, which means a smoother tzatziki. You can substitute with Persian cucumbers or regular cucumbers, but be sure to squeeze out the excess water!
How Do I Get My Chicken Perfectly Cooked?
Cooking chicken perfectly is key! Here’s how to do it right:
- Start by heating your grill or pan to medium-high heat. You want a nice sear without burning.
- Let the chicken sit at room temperature for about 15 minutes after taking it from the fridge. This helps it cook evenly.
- Cook the chicken for about 5-7 minutes per side. Use a meat thermometer—a safe internal temperature is 165°F (74°C).
- After cooking, let the chicken rest for a few minutes. This keeps it moist when you slice it.
Trust me, this little extra step makes a big difference! Enjoy your gyros with confidence in your cooking skills!
Greek Chicken Gyros With Lemon Herb Marinade & Tzatziki
Ingredients You’ll Need:
For the Lemon Herb Marinade and Chicken:
- 1 ½ pounds boneless, skinless chicken thighs or breasts
- 1/4 cup olive oil
- Juice of 1 large lemon (about 3 tablespoons)
- 3 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme or fresh
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
For the Tzatziki Sauce:
- 1 cup Greek yogurt (full fat)
- 1/2 English cucumber, grated and excess water squeezed out
- 2 garlic cloves, minced
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
To Serve:
- 4 pita breads or flatbreads
- 1 cup chopped tomatoes
- 1 cup thinly sliced red onion
- 1 cup shredded lettuce or chopped romaine
- Optional: sliced cucumbers, feta cheese, hot sauce
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time, plus at least 1 hour for marinating the chicken (longer for better flavor, if you have time). Cooking the chicken takes around 15 minutes, followed by a few minutes for assembling everything. In total, you can expect the whole process to take around 1 hour 30 minutes to 2 hours, including marinating time.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, pepper, and paprika. Add the chicken, making sure to coat it thoroughly with the marinade. Cover the bowl and refrigerate for at least 1 hour—ideally 3-4 hours or overnight for even more flavor!
2. Make the Tzatziki Sauce:
While the chicken is marinating, prepare the tzatziki sauce. In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, and olive oil. Mix everything well, and season with salt and pepper to taste. Set the sauce in the fridge until you’re ready to serve, as this will help the flavors blend beautifully.
3. Cook the Chicken:
When you’re ready to cook, heat a grill, grill pan, or skillet over medium-high heat. Take the chicken out of the marinade, allowing the excess to drip off. Cook the chicken for about 5-7 minutes on each side or until it’s fully cooked (internal temp of 165°F/74°C). Once cooked, remove from heat and let it rest for a few minutes before slicing it into thin strips.
4. Warm the Pitas:
While the chicken rests, lightly warm the pita breads in a dry skillet or wrap them in foil and place them in a preheated oven. This makes them soft and pliable, perfect for wrapping your gyros!
5. Assemble the Gyros:
Start by placing a warm pita on a plate. Layer it with shredded lettuce, sliced red onion, and chopped tomatoes. Top it off with the sliced chicken and then spoon on the tzatziki sauce generously. Feel free to add any optional toppings like sliced cucumbers, crumbled feta, or a dash of hot sauce if you like a bit of heat.
6. Serve:
Fold the pita around the delicious fillings, serve them up right away, and enjoy your homemade Greek chicken gyros! They pair wonderfully with fries or a fresh Greek salad on the side.
Happy cooking and enjoy your tasty Mediterranean meal!
FAQ for Greek Chicken Gyros With Lemon Herb Marinade & Tzatziki
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts will work just fine. They might dry out a little faster than thighs, so make sure not to overcook them. Aim for an internal temperature of 165°F (74°C) for perfect juiciness.
How Can I Make This Recipe Gluten-Free?
For a gluten-free option, simply substitute traditional pita bread with gluten-free pita or use lettuce wraps to hold all the delicious filling. The rest of the recipe remains the same!
Can I Prepare the Tzatziki Sauce in Advance?
Yes, you can make the tzatziki sauce up to 2 days ahead of time! Store it in an airtight container in the fridge. Just give it a good stir before serving, as it may thicken slightly.
What Should I Do with Leftover Chicken Gyros?
Store any leftover chicken and toppings separately in airtight containers in the refrigerator for up to 3 days. To reheat the chicken, warm it gently in a skillet or microwave. Assemble fresh gyros when you’re ready to eat!
