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–+ servings
Greek Chicken Gyros

Greek Chicken Gyros

Yield: 6 servings
Prep: 2 hours 20 minutes
Cook: 10 minutes
Total: 2 hours 30 minutes
Juicy, tender Greek chicken gyros! Make ahead of time and marinate the chicken overnight (so good). Includes an easy homemade tzatziki sauce!
4.9 stars (56 ratings)

Ingredients

  • 2 pounds chicken tenderloins
  • 1 ½ tablespoons olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • Kosher salt and freshly ground black pepper, to taste
  • 6 pita flatbreads
  • 2 cups shredded romaine lettuce
  • 2 cups cherry tomatoes, quartered
  • 1 red onion, thinly sliced

For the tzatziki sauce

  • ¾ cup Greek yogurt
  • ½ cup grated English cucumber, squeezed dry
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons lemon zest
  • 1 clove garlic, minced
  • Kosher salt and freshly ground black pepper, to taste

Equipment

Instructions

  • In a gallon size Ziploc bag, combine chicken, olive oil, lemon juice, garlic, oregano, thyme, paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
  • Preheat grill to medium heat. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 8 minutes.
  • To serve, warm pitas on the grill, about 1-2 minutes per side. Halve pitas, and fill with chicken, lettuce, tomatoes, onion and tzatziki sauce.
  • Serve immediately.

For the tzatziki sauce

  • In a medium bowl, combine Greek yogurt, cucumber, dill, lemon juice, lemon zest and garlic; season with salt and pepper, to taste. Set aside in the refrigerator until ready to serve.

Notes

  • An outdoor grill is not necessary. Too cold to grill outside? A cast iron grill pan can be used to get those favorited grill marks and charred flavor.
  • Use chicken breasts. If tenderloins are not readily available at your local supermarket, chicken breasts can be used instead, cut into large strips about 1/2 to 3/4-inch thick.
  • Marinate overnight. Let the chicken marinate overnight (or at least 2 hours). The longer it sits, the better, really letting the flavors meld and intensify. But avoid marinating longer than 24 hours – the acidic ingredients (lemon juice) can start to break down the chicken, making it mushy.
  • Preheat the grill. Ensure that the grill is properly cleaned (to prevent sticking) and preheated prior to grilling. This will allow for a better sear for those grill marks and evenly cooked chicken.
  • Work in batches. An overcrowded grill or pan can lead to uneven cooking and poor browning. Work in batches to maintain high heat for a good sear and crispy crust on each chicken tenderloin.
  • Use an instant-read thermometer for the most accurate results. The internal temperature should reach 165°F.
  • Let your meat rest. Let your chicken rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
  • Reheat in the oven. Leftover chicken can be rubbery when reheated. For best results with leftovers, reheat in the oven at 350°F, covered in aluminum foil until warmed through.
  • Mix it up. Skip the pita bread and transform these wraps into a salad or gyro bowl.
Course: Main Course
Cuisine: Greek