Greek Chicken Gyros

Name: Greek Chicken Gyros
Prep time: 30 min
Cook time: 10 min
Total time: 3 h
Yield: 6 people
Ingredients: 2 lbs boneless; 1/4 cup extra virgin olive oil; 1/4 cup lemon juice; 3 Tbsp plain greek yogurt; 1 Tbsp red wine vinegar; 1/3 cup chopped red onion; 2 cloves garlic; 1 1/2 tsp dried oregano; 1 tsp dried thyme; 1/2 tsp Coriander; Salt and freshly ground black pepper; 1 medium cucumber; 1 tsp salt; 1 cup plain greek yogurt; 1 clove garlic; 1 Tbsp fresh lemon juice; 1 Tbsp extra virgin olive oil; 1 tsp red wine vinegar; 1 Tbsp chopped fresh parsley; 1 Tbsp chopped fresh dill; freshly ground black pepper; 6 - 8 Greek Pita Flatbread; diced Roma tomatoes

User Reviews

4.9

84 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
3 hrs
Servings
6 people
Course
Main Course
Cuisine
Greek

Greek Chicken Gyros

Iris Warren

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The ultimate chicken gryo recipe! These are packed with flavor and all made from scratch. Dinner doesn't get better than this!

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Ingredients

Servings

Greek Chicken

2 lbs boneless , skinless chicken breasts
1/4 cup extra virgin olive oil , plus more for brushing
1/4 cup lemon juice
3 Tbsp plain greek yogurt
1 Tbsp red wine vinegar
1/3 cup chopped red onion
2 cloves garlic
1 1/2 tsp dried oregano
1 tsp dried thyme
1/2 tsp Coriander
Salt and freshly ground black pepper , to taste

Tzatziki

1 medium cucumber , peeled, seeded and chopped into chunks*
1 tsp salt , plus more to taste
1 cup plain greek yogurt (I used fat free)
1 clove garlic , finely minced
1 Tbsp fresh lemon juice
1 Tbsp extra virgin olive oil
1 tsp red wine vinegar
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh dill (or use 1 tsp dried)
freshly ground black pepper

For serving

6 - 8 Greek Pita Flatbread , homemade or store-bought (recipe in separate recipe card below)
diced Roma tomatoes , peeled and diced cucumbers, chopped Romaine lettuce, diced red onions, feta cheese, cilantro and Kalamata olives (olives optional)

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Instructions

To make Greek chicken:

In a mixing bowl, whisk together olive oil, lemon juice, Greek yogurt, red wine vinegar, chopped red onion, garlic, oregano, thyme, coriander and season with salt and freshly ground black pepper to taste.
Place chicken in a gallon ziploc bag, pour marinade over chicken, seal bag while pressing out excess air and transfer to refrigerator to marinate 2 - 4 hours. Remove chicken during the last 30 minutes of marinating to rest at room temperature before grilling (leave in marinade).
Brush grill grates lightly with oil and preheat grill over moderately high heat. Once hot, add chicken and grill until cooked through (internal temperature should register 165 degrees F on an instant read thermometer), rotating once halfway through cooking.
Remove from grill transfer to plate and brush chicken lightly with olive oil then cover with foil and allow to rest 10 minutes. Dice into strips.

To make tzatziki:

Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature.
Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers in food processor and pulse to chop to desired size.
Add in Greek yogurt, garlic, lemon juice, olive oil, red wine vinegar, parsley, and dill and season with salt and pepper to taste.
Pulse to blend (or if you want it chunky you can simply stir the other ingredients in using a bowl and spoon so the cucumbers are chopped up more). Store in refrigerator in an airtight container up to 3 days.

To assemble gyros:

Layer chicken in a row along center of pita, top with lettuce, tomatoes, cucumbers, Kalamata olives, red onion, feta, cilantro and tzatziki sauce. Wrap and serve.