Greek Chicken Gyros (Printer-Friendly Layout)
Juicy chicken, pillowy pita, crisp veggies, and creamy tzatziki come together for simple Greek flavors everyone digs.
# Ingredients You'll Need:
→ Chicken Marinade
01 -
Pinch of cinnamon, ground
02 -
0.5 tsp fresh ground black pepper
03 -
1 tsp sea salt
04 -
1 tsp grated lemon peel
05 -
1 tbsp lemon juice, freshly squeezed
06 -
0.5 tsp coriander, ground
07 -
1 tsp cumin, ground
08 -
1.5 tsp smoked paprika
09 -
1 tbsp oregano, dried
10 -
4 cloves of garlic, minced
11 -
45 ml good olive oil
12 -
680 g chicken thighs, no bones or skin
→ Tzatziki Sauce
13 -
0.25 tsp black pepper, fresh ground
14 -
0.5 tsp salt
15 -
2 tbsp dill, chopped up
16 -
30 ml olive oil
17 -
1 tbsp lemon juice, squeezed
18 -
2 garlic cloves, grated or chopped
19 -
1 medium cucumber, deseeded and grated
20 -
370 g thick Greek yogurt
→ Assembly
21 -
Lemon wedges for adding right before eating
22 -
Chopped parsley or mint to finish
23 -
40 g feta cheese, crumbled up
24 -
65 g Kalamata olives, halves and pitted
25 -
1 red onion, finely sliced
26 -
2 tomatoes, medium size, chopped
27 -
1 cucumber, diced
28 -
4–6 flatbreads or pita breads
# Step-by-Step Instructions:
01 -
Fold or roll up your pita to keep everything inside. Hit it with a squeeze of lemon if you want, and eat right away.
02 -
Heat up pita or flatbread for a minute in a dry pan or over the grill until flexible. Pile on the sliced chicken, spoon over plenty of tzatziki, then scatter cucumber, tomato, onion, olives, crumbled feta, and fresh herbs.
03 -
Mix together Greek yogurt, grated cucumber (be sure to squeeze out the water), grated or mashed garlic, olive oil, dill, lemon juice, salt, and black pepper in a bowl until smooth. Put it aside until you're ready to build your pita.
04 -
Take the chicken out of the marinade and grill each side for about 6–7 minutes on medium-high until golden and cooked through. Let it hang out for five minutes, then slice thin.
05 -
Toss the chicken thighs in a big bowl with olive oil, garlic, all the herbs, spices, lemon zest, juice, salt, pepper, and a pinch of cinnamon. Make sure they're fully covered. Seal or cover and stick in the fridge for an hour minimum, or leave all night for even better flavor.
# Extra Tips and Tricks:
01 -
If you let the chicken soak in the marinade overnight, you'll wind up with juicier and more flavorful pieces.
02 -
Squeeze the liquid out of that grated cucumber, or your tzatziki will turn out watery instead of creamy.