Chicken Gyro
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Marinating time
30 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
550 kcal
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Course
Main Course, Lunch
Chicken Gyro
Description
This Chicken Gyro recipe highlights a marinade of olive oil, lemon zest and juice, minced garlic, oregano, salt, black pepper, and paprika that flavors chicken thighs before cooking. The chicken is pounded for even thickness, marinated at least 30 minutes, then cooked in a hot cast iron skillet until juices run dry, ensuring a flavorful, moist interior.
The tzatziki sauce is prepared by grating peeled cucumber, draining excess moisture, then mixing with Greek yogurt, garlic, lemon zest and juice, olive oil, fresh chopped dill, and salt to create a creamy, tangy condiment.
To assemble, sliced rested chicken is placed inside warmed Greek pita bread with tomato slices, red onion, and tzatziki sauce. This gyro balances tender, well-seasoned meat with fresh and creamy accompaniments and slightly crisp pita bread. It can be served as a handheld lunch or dinner option.
For storage, keeping chicken, tzatziki, and toppings separately in airtight containers preserves freshness for up to three days. The chicken reheats gently on low heat. Marinade and marinating can be done in advance for convenience.
Ingredients
For the Chicken
- 1 ½ pounds chicken thigh boneless, skinless
- ¼ cup olive oil
- 1 lemon zest and juice
- 4 garlic minced, cloves
- 1 teaspoon oregano
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
For the Tzatziki
- 1 cucumber Persian
- ½ cup Greek yogurt 2% fat
- 1 small garlic minced, clove
- ½ lemon zest and juice
- 1 tablespoon olive oil
- 1 tablespoon dill chopped, fresh
- ⅛ teaspoon salt
For Assembly
- pita bread Greek-style
- tomato slices
- red onions
Instructions
- Pat chicken dry and pound the chicken to ensure they are equal in thickness. Combine the olive oil, lemon zest and juice, garlic, salt, pepper and paprika in a bowl. Add chicken and toss well to combine. Marinate for at least 30 minutes.
- Meanwhile, to make the tzatziki, peel the cucumber and grate with the larger blades of a cheese grater. Drain any liquid from the cucumber and transfer to a small bowl. Add the yogurt, garlic, lemon zest and juice and olive oil and stir to combine until creamy. Fold in the chopped dill and season with salt.
- Preheat a cast iron skillet or non-stick pan to medium high heat. Place chicken on the skillet and allow it to cook undisturbed for 5-7 minutes. Use tongs to flip over and cook until juices run dry, approximately 5-7 more minutes. Discard extra marinade.
- Remove chicken from the pan and allow it to rest for 5 minutes before slicing.
- Serve in a pita with vegetables and tzatziki sauce, if desired.
Notes
- Store chicken, tzatziki sauce, and toppings separately in airtight containers; keep refrigerated up to 3 days.
- Reheat chicken gently on low heat in a skillet or microwave to maintain moisture.
- The marinade can be prepared up to one week ahead and the chicken marinated up to 24 hours in advance.
- Recipe quantities listed serve one pita with chicken and sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Serving | 1gyro | |
| Calories | 550kcal | 28% |
| Carbohydrates | 38g | 13% |
| Protein | 42g | 84% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 163mg | 54% |
| Sodium | 974mg | 41% |
| Potassium | 592mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 222IU | 4% |
| Vitamin C | 23mg | 26% |
| Calcium | 126mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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