Gyros should be juicy, not dry. Flavorful, not bland. This chicken version delivers: marinated in lemon, garlic, and oregano. Grilled to charred perfection. Wrapped in soft pita with creamy tzatziki. Close your eyes. You’re in Athens.
Ingredients
Serves 4.
For the Chicken:
- 1½ lbs (675g) chicken thighs, boneless skinless
- ¼ cup (60ml) olive oil
- 3 tbsp lemon juice
- 4 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
For the Tzatziki:
- 1 cup Greek yogurt
- ½ cucumber, grated and squeezed dry
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp fresh dill or 1 tsp dried
- Salt to taste
For Serving:
- 4 pita breads
- Tomato, sliced
- Red onion, thinly sliced
- French fries (optional but authentic)
Step-by-Step Instructions
Step 1: Marinate Chicken
- Whisk olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
- Add chicken. Toss to coat. Marinate 2-8 hours (overnight even better).
Step 2: Make Tzatziki
- Mix all tzatziki ingredients in a bowl. Refrigerate until serving.
Step 3: Cook Chicken
- Heat grill or grill pan to medium-high.
- Cook chicken 5-7 minutes per side until charred and cooked through (165°F / 74°C internal).
- Rest 5 minutes. Slice into strips.
Step 4: Warm Pita
- Warm pitas on the grill or in a dry pan for 30 seconds per side.
Step 5: Assemble
- Spread tzatziki on pita. Add sliced chicken. Top with tomato, onion, and fries if using.
- Fold like a taco or roll tightly. Eat immediately. Let it drip.
Summary
Prep Time: 15 min + marinate | Cook Time: 15 min | Total: 30 min + marinate
Yield: 4 gyros | Difficulty: Easy
Storage Notes
Leftover chicken: Fridge 3 days. Reheat in skillet or air fryer. Tzatziki: 5 days. Don’t assemble ahead — soggy pita is a tragedy. Keep everything separate until you’re ready to eat.
