Chicken Gyro with Tzatziki Sauce

Name: Chicken Gyro with Tzatziki Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 55 min
Yield: 6 serving
Ingredients: 1¼ lbs chicken thighs; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ¼ cup Greek yogurt; 3 cloves garlic; 2 tablespoon lemon juice; 2 teaspoon red wine vinegar; 2 tablespoon extra virgin olive oil; 1 teaspoon smoked paprika; 1 teaspoon Coriander; 1 tablespoon dried oregano; 1 cucumber; ¾ cup tomatoes; 1 small red onion; ¼ cup flat-leaf parsley; 1 tablespoon red wine vinegar; ¼ teaspoon kosher salt; ¼ teaspoon black pepper; ¼ cup extra-virgin olive oil; 2 cloves garlic; 1 teaspoon oregano; 1 teaspoon rosemary; 1 pinch kosher salt; 1 pinch black pepper; 6 inch pita rounds; Homemade Tzatziki Sauce

User Reviews

5.0

78 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 55 mins
Servings
6
Calories
359 kcal
Course
Lunch
Cuisine
Greek

Chicken Gyro with Tzatziki Sauce

Kaitlin Leblanc

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This Chicken Gyro with Tzatziki Sauce packs so much flavor into your lunch, you just won't believe it. You can make the cucumber topping a day ahead and letting the chicken marinate overnight produces amazing flavor. Be sure to make the homemade Tzatziki Sauce, it's easy, and the best!

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Ingredients

Servings

FOR THE MARINATED CHICKEN

1¼ lbs chicken thighs boneless, skinless
½ teaspoon kosher salt plus more for seasoning chicken
¼ teaspoon black pepper freshly ground
¼ cup Greek yogurt plain, preferably whole milk
3 cloves garlic minced
2 tablespoon lemon juice 1 lemon
2 teaspoon red wine vinegar
2 tablespoon extra virgin olive oil
1 teaspoon smoked paprika
1 teaspoon Coriander ground
1 tablespoon dried oregano

FOR THE CUCUMBER SALAD

1 cucumber peeled, seeded, and cut into ¼-inch pieces
¾ cup tomatoes chopped
1 small red onion chopped
¼ cup flat-leaf parsley chopped
1 tablespoon red wine vinegar
¼ teaspoon kosher salt
¼ teaspoon black pepper freshly ground

FOR THE INFUSED OIL

¼ cup extra-virgin olive oil
2 cloves garlic minced
1 teaspoon oregano dried
1 teaspoon rosemary dried
1 pinch kosher salt
1 pinch black pepper freshly ground

FOR ASSEMBLY

6 inch pita rounds preferably pocketless
Homemade Tzatziki Sauce click for the full recipe

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Instructions

MARINATE THE CHICKEN

Lightly season the chicken pieces all over with salt and pepper.
In a small bowl, whisk together the yogurt, garlic, vinegar, lemon juice, oil, salt, pepper, and seasonings until fully combined.
Place the chicken in a large bowl and pour the marinade all over. Use wooden spoons to stir the chicken around until fully coated with the marinade. Either cover with plastic wrap, or transfer to a large freezer bag, seal, and place in the refrigerator for 1 to 8 hours.

MAKE THE CUCUMBER SALAD

Place the cucumber, tomatoes, onion, parsley, vinegar, salt, and pepper in a medium-sized bowl. Gently mix. Set aside.

MAKE THE INFUSED OIL

Heat the olive oil in a small skillet over medium heat. Once hot, add the minced garlic, herbs, salt, and pepper. Gently simmer for 3 to 5 minutes. Remove from heat and set aside.

COOK THE CHICKEN AND ASSEMBLE THE GYROS

Heat grill to medium-high heat. Add chicken to grill and cook until fully cooked (about 15 minutes). Discard left-over marinade.
Bring the chicken inside and let sit for a couple of minutes. Meanwhile, turn your broiler on LOW. Place the pitas on a baking sheet lined with aluminum foil and brush the tops with the infused oil. Place in the oven, on the middle rack, until the pitas are warmed through, a couple of minutes. Keep an eye on them, don't let them burn!
Meanwhile, cut the chicken into strips and brush the infused oil all over the chicken.
Remove the warmed pitas from the oven. Build the gyros by adding about 1 tablespoon of the tzatziki sauce first, then a layer of chicken, topped with about a ¼ cup of cucumber topping, and then a little more tzatziki on top, if desired.
Fold up like the sides like a soft taco, wrap the ends with a square of aluminum foil, and serve immediately.

Notes

Boneless, skinless chicken thighs work well for this recipe, but you could also go with thin chicken breasts. Just make sure they are cooked through until juices run clear and internal temperature reaches 165°F.
We love using whole milk Greek plain yogurt, but you could certainly use low-fat, or fat-free, but the marinade won't adhere to the chicken as well.
The infused oil is optional, but it's really easy to make and makes a big difference in the final taste of the gyros.
The tzatziki sauce, marinade, cucumber salad, and infused oil can all be made up to 12 hours before grilling the chicken. Don't let the chicken sit in the marinade for more than 8 to 10 hours.
This recipe can easily be doubled or tripled for serving a crowd.
The tzatziki sauce will keep in the fridge for up to 2 weeks, the cooked chicken and cucumber salad will keep for several days.

Nutrition Information

Show Details

Calories 359kcal (18%) Carbohydrates 6g (2%) Protein 17g (34%) Fat 18g (28%) Saturated Fat 6g (30%) Cholesterol 93mg (31%) Sodium 379mg (16%) Potassium 372mg (11%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 640IU (13%) Vitamin C 12mg (13%) Calcium 43mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 359 kcal

% Daily Value*

Calories	359kcal	18%
Carbohydrates	6g	2%
Protein	17g	34%
Fat	18g	28%
Saturated Fat	6g	30%
Cholesterol	93mg	31%
Sodium	379mg	16%
Potassium	372mg	8%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	640IU	13%
Vitamin C	12mg	13%
Calcium	43mg	4%
Iron	1mg	6%