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Greek Chicken Gyros with Tzatziki

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Greek Chicken Gyros with Tzatziki is a mouthwatering recipe that brings the flavors of Greece right into your home. Tender chicken marinated in a zesty blend of garlic, lemon, and oregano, served with a refreshing cucumber tzatziki sauce and crisp salad, all wrapped in soft pita bread.

Ingredients

For the Chicken Marinade
2 lb / 1 kg chicken thigh fillets, boneless and skinless

3 large garlic cloves, minced (~ 3 tsp)

1 tbsp white wine vinegar (or red wine or apple cider vinegar)

3 tbsp lemon juice

1 tbsp extra virgin olive oil

3 tbsp Greek yogurt (preferably full fat)

1 1/2 tbsp dried oregano

1 tsp salt

Black pepper, to taste

For the Tzatziki
2 cucumbers (to make about 1/2 – 3/4 cup grated cucumber after squeezing out juice)

1 1/4 cups Greek yogurt (preferably full fat)

1 tbsp lemon juice

1 tbsp extra virgin olive oil (or more if you want richer)

1 garlic clove, minced

1/4 tsp salt

Black pepper, to taste

For the Salad
3 tomatoes, deseeded and diced

3 cucumbers, diced

1/2 red Spanish onion, peeled and finely chopped

1/4 cup fresh parsley leaves (optional)

Salt and pepper, to taste

To Serve
4 to 6 pita breads or flatbreads

Instructions

  1. In a ziplock bag, combine the marinade ingredients. Add the chicken fillets and massage the bag to coat the chicken evenly. Marinate for at least 2 hours, preferably 3 hours, or up to 12 hours for best results. Avoid marinating longer than 24 hours.
  2. Cut the cucumbers in half lengthwise and scrape out the seeds. Grate the cucumbers coarsely and wrap them in a paper towel or tea towel to squeeze out excess liquid. In a bowl, mix the cucumber with Greek yogurt, lemon juice, olive oil, minced garlic, salt, and pepper. Set aside for at least 20 minutes for the flavors to meld.
  3. Combine the diced tomatoes, cucumbers, red onion, and parsley (if using) in a bowl. Season with salt and pepper to taste.
  4. Preheat a grill to medium-high heat and brush with oil, or heat 1 tbsp of oil in a skillet over medium-high heat. Remove the chicken from the marinade and cook for 2-3 minutes per side until golden brown and cooked through. Allow the chicken to rest for 5 minutes before serving.
  5. Warm the pita or flatbreads, then place some of the salad in the center of each bread. Add slices of chicken and a generous spoonful of tzatziki. Roll up the bread, enclosing the filling, and secure with parchment paper or foil.

Notes

  • Vegetarian Version: Replace the chicken with grilled vegetables like zucchini, bell peppers, and mushrooms for a flavorful vegetarian gyro.
  • Add Feta: Top your gyros with crumbled feta cheese for an extra burst of flavor.
  • Gluten-Free: Use gluten-free flatbreads or lettuce wraps instead of pita bread for a gluten-free option.
  • Spicy Option: Add a sprinkle of chili flakes or a drizzle of hot sauce to the tzatziki or salad for a spicy kick.

Nutrition

Find it online: http://recipesbyjanet.com/greek-chicken-gyros-with-tzatziki/