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Close-up of an authentic Greek chicken gyro in pita bread with tzatziki.

GREEK CHICKEN GYROS

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Prep Time 15 minutes
Cook Time 1 hour
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Boneless Skinless Chicken Thighs sliced into strips
  • 1/2 cup Plain Greek Yogurt
  • 2 tbsp Extra Virgin Olive Oil
  • 1 Lemon juiced and zested
  • 4 cloves Garlic minced
  • 1 tbsp Dried Oregano
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 4 Greek Pitas
  • 1 cup Tzatziki Sauce
  • Toppings: Sliced red onion cherry tomatoes, cucumbers, fresh parsley

Method
 

  1. In a large bowl, whisk together yogurt, olive oil, lemon juice, zest, garlic, oregano, salt, and pepper.
  2. Add chicken strips to the bowl and toss to coat thoroughly. Marinate for at least 30 minutes.
  3. Heat a large skillet or grill pan over medium-high heat.
  4. Add chicken (in batches if necessary) and cook for 5-7 minutes per side until charred and cooked through.
  5. Remove chicken and let it rest for 5 minutes.
  6. Lightly toast pitas in a pan until warm.
  7. Spread tzatziki on each pita, top with chicken and fresh vegetables. Wrap and serve immediately.

Notes

  • Protein Choice: Use boneless skinless thighs for the juiciest results; breasts work but dry out quickly.
  • Acid Balance: Do not marinate longer than 24 hours or the lemon juice will break down the meat fibers too much, causing a mushy texture.
  • Pan Crowd: Cook chicken in batches. Overcrowding the pan steams the meat instead of searing it, losing that essential "street-food" char.
  • Pita Prep: Warm pitas in a dry pan or over an open flame for 30 seconds per side to make them pliable and prevent cracking during folding.
  • Tzatziki Tip: Grate the cucumber for the sauce, then squeeze it in a kitchen towel to remove all excess water; this prevents a runny sauce.
  • Storage: Store chicken and vegetables in separate airtight containers in the fridge for up to 4 days. Assemble just before eating.