Name: Greek Chicken Gyros with Cucumber Tzatziki Sauce
Prep time: 30 min
Cook time: 25 min
Total time: 3 h
Cuisine: Greek
Ingredients: 2 lbs boneless, skinless chicken thighs, cut into strips; 1/4 cup extra virgin olive oil; 3 cloves garlic, minced; 2 tablespoons fresh lemon juice; 1 tablespoon red wine vinegar; 2 teaspoons dried oregano; 1 teaspoon dried thyme; 1 teaspoon paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon cayenne pepper (optional); 1 large English cucumber, grated; 2 cups Greek yogurt (full-fat); 3 cloves garlic, minced; 2 tablespoons fresh dill, chopped; 1 tablespoon fresh lemon juice; 1 tablespoon extra virgin olive oil; 1 teaspoon salt; 1/4 teaspoon white pepper; 6 pita breads, warmed; 1 large red onion, thinly sliced; 2 large tomatoes, sliced; 1 cucumber, sliced; 1/2 cup kalamata olives, pitted; 1/4 cup fresh parsley, chopped; Crumbled feta cheese (optional)

Description

Transport your taste buds to Athens with this authentic Greek chicken gyros recipe featuring perfectly marinated chicken, creamy tzatziki, and warm pita for a vibrant Mediterranean experience.

Ingredients

Scale

2 lbs boneless, skinless chicken thighs, cut into strips
1/4 cup extra virgin olive oil
3 cloves garlic, minced
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1 large English cucumber, grated
2 cups Greek yogurt (full-fat)
3 cloves garlic, minced
2 tablespoons fresh dill, chopped
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon salt
1/4 teaspoon white pepper
6 pita breads, warmed
1 large red onion, thinly sliced
2 large tomatoes, sliced
1 cucumber, sliced
1/2 cup kalamata olives, pitted
1/4 cup fresh parsley, chopped
Crumbled feta cheese (optional)

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Instructions

In a large mixing bowl, whisk together olive oil, minced garlic, lemon juice, and red wine vinegar for the marinade.
Add oregano, thyme, paprika, cumin, salt, black pepper, and cayenne into the oil mixture; whisk to combine.
Add chicken strips to the marinade, toss to coat, cover, and refrigerate for at least 2 hours or overnight.
Grate the cucumber, sprinkle with salt, and let drain in a fine-mesh strainer for 30 minutes.
Wrap the drained cucumber in a kitchen towel, squeeze out excess liquid, and mix with Greek yogurt, garlic, dill, lemon juice, olive oil, and white pepper to make tzatziki; refrigerate for 1 hour.
Preheat grill pan or outdoor grill to medium-high heat. Cook chicken for 6-8 minutes per side, until fully cooked.
Let the chicken rest for 5 minutes, then slice.
Warm pita bread and assemble gyros by spreading tzatziki on each pita and adding chicken, vegetables, olives, and parsley.

Notes

For best flavor, marinate chicken overnight. Use chicken thighs for more moisture. Tzatziki tastes better after chilling for a few hours.

Nutrition

Serving Size: 1 serving
Calories: 485
Sugar: 8g
Sodium: 920mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 42g
Cholesterol: 100mg