Chicken Gyros With Pita
User Reviews
5.0
36 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Additional Time
1 hr
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Total Time
34 mins
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Servings
4
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Calories
606 kcal
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Course
Main Course
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Cuisine
Greek
Chicken Gyros With Pita
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Learn how to make delicious chicken gyro at home! Our chicken gyros is juicy and tender, rolled in homemade Greek pita bread, with yogurt sauce, marinated tomato, and many aromatics.
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Ingredients
for the marinade
- 3 tbsp extra virgin olive oil
- 1 tablespoon honey
- 1 lemon juiced
- 2-3 garlic cloves sliced
- 2-3 fresh herb leaves rosemary, thyme or sage
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- sea salt
- freshly ground pepper
the meat
- 1.5 lbs chicken thighs skinless & boneless
For serving
- 4 Greek pita bread
For the tomato filling
- ½ red onion diced
- 1 large ripe tomato diced
- 1 red bell pepper diced
- 1 tablespoon fresh basil leaves minced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon balsamic vinegar
- sea salt to taste
For the yogurt mustard sauce
- ½ cup Greek yogurt
- ¼ cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon lemon juice
- ½ garlic clove minced
- 1 tablespoon wine vinegar
- sea salt
- freshly ground pepper to taste
Instructions
- Mix all the marinade ingredients well in a large bowl.
- Cut the chicken into halves lengthwise and transfer to the bowl. Make sure the chicken is completely coated. Allow it to marinate for at least an hour or overnight.
Make the tomato filling
- Dice tomatoes, bell peppers, and onions. Mince the garlic. Add all the ingredients to a bowl. Add one teaspoon of balsamic vinegar and one tablespoon of olive oil. Add some fresh herb leaves and a generous pinch of dried oregano. Season with sea salt to taste. Allow the tomato filling to sit while you cook the chicken.
Make the yogurt mustard sauce
- In a bowl, add the yogurt, mustard, olive oil, lemon, vinegar, honey, sea salt, pepper, and garlic. Mix all the ingredients with a wire whisk until smooth. Check the sea salt and pepper and add more if necessary. Taste and adjust the acidity with extra lemon or vinegar. You can use it immediately or store it in the refrigerator, tightly covered in a glass container.
Thread the chicken into skewers
- Preheat the oven to 200°C / 390°F. Roll the chicken fillets and thread them onto the skewers. They should be tightly placed together.
Cook the chicken
- Place the skewers in a roasting pan, pouring the rest of the marinade over them. Add two tablespoons of water to the pan. Bake for 25 – 30 minutes. Halfway through baking, flip the skewers.
Cut the gyro
- Place the skewers on a cutting board. Using a large, sharp knife, slice the meat lengthwise onto the skewer as thin as possible.
Toast the pita
- You can warm up the pita bread for a minute or two over medium heat using a frying pan. Brush each pita with olive oil on both sides and toast for 2-3 minutes.Toast in the oven. Place two racks in the oven, one in the middle and another right under it. Place a baking sheet in the lower rack to catch any drippings. Brush a little olive oil on both sides of the pita bread. Place it directly on the first rack. Warm the pitas until they start to brown but are still soft, 1-2 minutes. Don’t overcook it!
Assemble the souvlaki
- Place a pita bread on a piece of parchment paper ⅓ larger than the pita. Spread one tablespoon of the yogurt sauce all over the pita. Add some chicken gyro right in the middle. Add some tomato filling and drizzle more yogurt mustard sauce. Fold the souvlaki to create a sandwich. Wrap it in the parchment paper. Fold the extra paper nicely under the souvlaki to secure it. Enjoy!
Notes
- You can use chicken breasts. Cut the chicken breasts into long strips about ½ of an inch thick and marinate for at least an hour in the fridge.
- ½
- The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.
- If you are running out of time and can't make the yogurt sauce, mix 1/3 cup of mayonnaise with 1/3 cup of Dijon mustard. It's an excellent substitute for the sauce.
- The same goes for the tomato mix. Cut tomatoes into wedges and slice some onions, and you are good to go.
- You can use chicken breasts. Cut the chicken breasts into long strips about ½ of an inch thick and marinate for at least an hour in the fridge.
Nutrition Information
Show Details
Calories
606kcal
(30%)
Carbohydrates
63g
(21%)
Protein
19g
(38%)
Fat
32g
(49%)
Saturated Fat
5g
(25%)
Cholesterol
62mg
(21%)
Sodium
743mg
(31%)
Potassium
477mg
(14%)
Fiber
5g
(20%)
Sugar
26g
(52%)
Vitamin A
1850IU
(37%)
Vitamin C
59mg
(66%)
Calcium
92mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 606 kcal
% Daily Value*
| Calories | 606kcal | 30% |
| Carbohydrates | 63g | 21% |
| Protein | 19g | 38% |
| Fat | 32g | 49% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 62mg | 21% |
| Sodium | 743mg | 31% |
| Potassium | 477mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 26g | 52% |
| Vitamin A | 1850IU | 37% |
| Vitamin C | 59mg | 66% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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