Description
This recipe brings the vibrant flavors of the Mediterranean right to your kitchen. Juicy chicken is marinated in a tangy Greek yogurt and spice mixture, then quickly cooked and served in warm pita bread with a cool, creamy homemade Tzatziki sauce and fresh vegetables. It’s a quick, healthy, and satisfying meal perfect for any night of the week.
Ingredients
Chicken Marinade:
- 2 lbs (approx. 1 kg) boneless, skinless chicken thighs or breasts, sliced into strips
- 1 cup plain Greek yogurt (full-fat recommended)
- 3 cloves garlic, minced
- 2 Tbsp olive oil, extra virgin
- 1 Tbsp fresh lemon juice
- 1 Tbsp dried oregano
- 1 tsp smoked or sweet paprika
- 1 tsp ground cumin
- ½ tsp kosher salt
- ¼ tsp black pepper
Tzatziki Sauce:
- 1 cup plain Greek yogurt (full-fat recommended)
- 1 English cucumber, peeled, seeded, grated, and squeezed very dry
- 2 cloves garlic, minced
- 1 Tbsp lemon juice
- 1 Tbsp fresh dill, chopped (optional)
- ½ tsp kosher salt
- Pinch of black pepper
For Assembly:
- 6 pita breads or flatbreads
- 1 large tomato, sliced or diced
- ½ red onion, thinly sliced
- 1 cup shredded romaine lettuce (optional)
- Crumbled feta cheese (optional topping)
Instructions
- Prepare the Tzatziki Sauce: In a medium bowl, combine the Greek yogurt, grated and dried cucumber, minced garlic, lemon juice, dill (if using), salt, and pepper. Stir well to combine. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the sauce to chill.
- Marinate the Chicken: In a large bowl or zip-top bag, whisk together all the Chicken Marinade ingredients (yogurt, garlic, olive oil, lemon juice, oregano, paprika, cumin, salt, and pepper). Add the chicken strips and toss until they are completely coated. Refrigerate for a minimum of 30 minutes, or up to 4 hours for maximum flavor infusion.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade, allowing any excess marinade to drip off (do not pat it dry). Cook the chicken strips in a single layer (work in batches if needed) for 3-5 minutes per side, until fully cooked through and slightly browned.
- Rest and Slice: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before slicing it into thin strips. This helps keep the meat juicy.
- Warm the Pitas: Lightly warm the pita breads in the hot skillet for about 30 seconds per side, or microwave them briefly to make them pliable.
- Assemble the Gyros: Lay a warm pita flat. Spread a generous layer of chilled Tzatziki sauce on the pita. Top with the sliced chicken, tomato slices, red onion, and lettuce. Drizzle with a little extra tzatziki, if desired. Fold or wrap the gyro tightly and serve immediately.
Notes
Pro Tip for Tzatziki: Squeezing the water out of the grated cucumber is the most important step for a thick, creamy sauce. Use a cheesecloth or thick paper towel to wring out as much liquid as possible.
Marinating Time: While 30 minutes works in a pinch, marinating the chicken for 2-4 hours is ideal for truly tender and flavorful results due to the yogurt’s acid content.
- Prep Time: 20 mins
- Cook Time: 10 mins
Nutrition
- Serving Size: 6 servings
- Calories: 420 kcal
- Sugar: 6g
- Sodium: 690mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 90mg
Keywords: Chicken, Gyros, Greek, Mediterranean, Pita, Tzatziki, Dinner