Chicken Gyros With Pita
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 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
Description
The Chicken Gyros With Pita recipe presents a flavorful dish where chicken thighs are marinated in a mixture of extra virgin olive oil, honey, lemon juice, fresh garlic, herbs such as rosemary or thyme, garlic and mustard powders, red pepper flakes, oregano, salt, and freshly ground black pepper. The marination process ensures the chicken absorbs the varied flavors and remains tender during cooking.
The tomato filling combines diced red onion, ripe tomato, red bell pepper, fresh basil, olive oil, balsamic vinegar, salt, and dried oregano to contribute a fresh and tangy contrast to the richly marinated chicken. The yogurt mustard sauce, made from Greek yogurt, olive oil, Dijon mustard, honey, lemon juice, minced garlic, wine vinegar, salt, and pepper, adds a creamy and tangy complement to the pita wrap.
The chicken is cooked after marination and threaded, then served inside Greek pita bread with the tomato filling and yogurt sauce. This dish balances savory, sweet, tangy, and herbal elements across textures of tender chicken, soft pita, and crisp vegetables, making it suitable for a filling lunch or light dinner.
Substitutions are possible for the chicken, including using chicken breasts cut into strips and marinated similarly. When short on time, mayonnaise mixed with Dijon mustard can stand in for the yogurt sauce, and simpler vegetable preparations can replace the tomato filling.
Ingredients
for the marinade
- 3 tbsp extra virgin olive oil
- 1 tablespoon honey
- 1 lemon juiced
- 2-3 garlic sliced, cloves
- 2-3 Herb rosemary, thyme or sage, fresh, leaves
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder
- 1 teaspoon red pepper flakes
- 1 teaspoon oregano dried
- salt sea salt
- black pepper freshly ground
the meat
- 1.5 lbs chicken thighs skinless & boneless
For serving
- 4 Greek pita bread
For the tomato filling
- ½ red onion diced
- 1 tomato diced, large, ripe
- 1 red bell pepper diced
- 1 tablespoon basil minced, fresh leaves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon balsamic vinegar
- salt to taste, sea salt
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 minced, clove
- 1 tablespoon wine vinegar
- salt sea salt
- black pepper to taste, freshly ground
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
- Chicken breasts can be used instead of thighs; slice into ½-inch strips and marinate for at least an hour.
- If pressed for time, substitute the yogurt mustard sauce with an equal mix of mayonnaise and Dijon mustard.
- For a quicker tomato topping, slice tomatoes and onions instead of making the full diced filling.
- Marinating the chicken overnight enhances flavor absorption and tenderness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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