Greek Chicken Gyros Recipe

Three assembled Greek chicken gyros stacked together.

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from kristineskitchenblog.com

These Greek chicken gyros start with juicy, flavorful marinated chicken thighs. Baking the chicken in the oven is hands-off and makes cleanup easy. To serve, we slice the chicken and wrap it in pita bread with tzatziki sauce and fresh veggies. It's a delicious meal full of bold Mediterranean flavors!

Prep Time25

Cook Time25

Marinating Time2

Total Time2 50

Servings: servings

Calories: 483kcal

Author: Kristine Rosenblatt

Ingredients

Marinade & Chicken

½ cup plain Greek yogurt
6 tablespoons fresh lemon juice
¼ cup olive oil
4 cloves garlic minced
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
½ teaspoon black pepper
2 pounds boneless, skinless chicken thighs

Tzatziki Sauce

⅔ cup (loosely packed) shredded English or Persian cucumber*
1 cup plain Greek yogurt
1 tablespoon lemon juice
2 teaspoons chopped fresh dill
2 teaspoons olive oil
1 small clove garlic minced
⅛ teaspoon fine sea salt or to taste

For Serving

6 pita breads or flatbreads
1 cup thinly sliced romaine lettuce
1 cup thinly sliced English or Persian cucumber
1 cup chopped tomatoes
⅓ cup thinly sliced red onion

Instructions

Marinate Chicken

In a large zip-top bag (or mixing bowl), combine the plain Greek yogurt, lemon juice, olive oil, garlic, dried oregano, cumin, coriander, salt and pepper. Squeeze the bag or whisk to mix.
½ cup plain Greek yogurt, 6 tablespoons fresh lemon juice, ¼ cup olive oil, 4 cloves garlic, 1 tablespoon dried oregano, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon salt, ½ teaspoon black pepper
Add the chicken thighs and coat all of the chicken pieces with the marinade. Marinate in the refrigerator for at least 2 hours and up to 12 hours. (If you are short on time, even a quick 30 minute marinade will flavor the chicken.)
2 pounds boneless, skinless chicken thighs

Make Tzatziki Sauce

Wrap the shredded cucumber up in a clean kitchen towel and squeeze out all excess moisture over a bowl or the sink. Place the cucumber in a medium bowl.
⅔ cup (loosely packed) shredded English or Persian cucumber*
Add the plain Greek yogurt, lemon juice, chopped dill, olive oil, minced garlic and salt. Stir until well combined. Taste and add more salt, if needed, to your tastes. Refrigerate until you are ready to serve.
1 cup plain Greek yogurt, 1 tablespoon lemon juice, 2 teaspoons chopped fresh dill, 2 teaspoons olive oil, 1 small clove garlic, ⅛ teaspoon fine sea salt

Bake Chicken

Preheat oven to 425° F. Line a rimmed baking sheet with foil. Place the chicken thighs in a single layer on the baking sheet. Discard the used marinade.
Bake chicken in the preheated oven for 20-25 minutes, until the internal temperature registers at least 165° F on an instant read thermometer. (Chicken thighs cooked past 165° will still be tender and juicy.) Once the chicken is cooked through, turn on the broiler and broil for 2-3 minutes for extra browning on the chicken. Remove from the oven and let chicken rest for 5 minutes before slicing.

Assemble Gyros

Slice the chicken thighs into strips. To each pita or flatbread, add tzatziki sauce, sliced romaine, sliced cucumber, tomatoes, sliced red onion and chicken. Serve and enjoy!
6 pita breads or flatbreads, 1 cup thinly sliced romaine lettuce, 1 cup thinly sliced English or Persian cucumber, 1 cup chopped tomatoes, ⅓ cup thinly sliced red onion

Notes

You do not need to peel or seed the cucumber. Grate it using the large holes of a box grater or in a food processor using the shredding disc attachment.
Alternative cooking methods: You can also grill the chicken or cook it on the stove in a tablespoon of olive oil a hot skillet over medium heat for 8-10 minutes per side, until cooked through.

Nutrition

Nutrition information is only an estimate.