Chicken Gyro with Tzatziki Sauce
User Reviews
5
Chicken Gyro with Tzatziki Sauce
Description
This recipe calls for marinating chicken thighs in a mixture of Greek yogurt, lemon juice, garlic, olive oil, smoked paprika, coriander, oregano, and seasonings to tenderize and flavor the meat. The yogurt-based marinade helps keep the chicken moist during grilling. Meanwhile, a cucumber salad made from peeled, seeded cucumber, tomatoes, red onion, and parsley lightly dressed with red wine vinegar complements the rich chicken with a crisp, bright contrast.
The grilled chicken is served on warm, soft pita rounds, spread with classic tzatziki sauce made from cucumbers, yogurt, garlic, and herbs. An optional infused olive oil with garlic, oregano, and rosemary adds aroma and depth, brushing the chicken or bread before assembly. This combination balances hearty, herbal, bright, and creamy flavors.
The recipe allows for preparing the marinade, salad, infused oil, and sauce up to 12 hours in advance, making it convenient for planning. Chicken cooking requires attention to reach an internal temperature of 165°F. Leftovers keep well refrigerated, with the tzatziki sauce lasting up to two weeks.
Ingredients
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 oregano dried
FOR THE CUCUMBER SALAD
- 1 cucumber peeled, seeded, and cut into ¼-inch pieces
- ¾ cup tomato 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 bread preferably pocketless, rounds
- tzatziki sauce click for the full recipe, homemade
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 are preferred for juiciness; thin breasts can be used but ensure they reach 165°F internally.
- Use whole milk Greek yogurt for thicker marinade adherence, though low-fat versions can be substituted.
- The infused olive oil is optional but adds notable aroma and flavor.
- Prepare the marinade, cucumber salad, infused oil, and tzatziki up to 12 hours ahead; marinate chicken no longer than 8–10 hours.
- Adjust recipe quantities to serve more guests as needed.
- Tzatziki sauce stores refrigerated up to two weeks; cooked chicken and cucumber salad last several days.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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