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This Mediterranean chicken gyro recipe brings together juicy marinated chicken, fresh vegetables, and a velvety feta tzatziki sauce wrapped in soft pita. The herby chicken pairs so well with the tanginess of the sauce that it instantly transports you to the sunshine and flavors of the Mediterranean coast. It is the kind of meal you are proud to set out for guests but easy enough for a laidback weeknight.
I first made these gyros for a summer picnic at the park and everyone kept asking for the recipe. It has become one of my go to crowd pleasers.
Ingredients
- chicken thighs: juicy and more flavorful than chicken breast look for ones with minimal fat and even thickness for even cooking
- olive oil: brings moisture and richness try to use extra virgin for the best taste
- dried oregano: classic Greek herb that gives the marinade its signature aroma always check for freshness
- garlic powder: simple way to add deep flavor make sure your garlic powder smells pungent not dusty
- salt and black pepper: essential for seasoning the chicken and the sauce freshly ground pepper gives more punch
- pita bread: pillowy base that holds all the fillings look for soft flexible pita that will not tear when wrapping
- cherry tomatoes: bright pops of sweetness in every bite pick firm ones for less mess
- cucumber: crunchy and cooling Persian or English cucumbers have fewer seeds and thin skin
- red onion: sharp crisp bite that contrasts the creamy sauce slice very thin for best texture
- plain Greek yogurt: thick creamy and protein packed full fat makes the sauce extra luscious
- feta cheese: crumbly and tangy balances the yogurt in the tzatziki look for sheep’s milk feta for a classic flavor
- lemon juice: brightens up the sauce and helps preserve freshness use freshly squeezed
- fresh garlic: pungent depth added to the tzatziki mince very finely for even flavor
- fresh parsley: adds a fresh green note save a little for garnish at the end
Step-by-Step Instructions
- Marinate the Chicken:
- Combine olive oil dried oregano garlic powder salt and pepper in a large bowl. Add the chicken thighs and toss well to coat every surface. Cover and let them marinate in the fridge for at least thirty minutes so the flavors fully absorb.
- Sear and Cook the Chicken:
- Heat a heavy skillet over medium high. Add the marinated chicken pieces and cook for five to seven minutes per side until golden brown and cooked through. The internal temperature should reach seventy five degrees Celsius. Let rest for five minutes before slicing into strips to keep the juices locked in.
- Prepare the Tzatziki Sauce:
- In a medium bowl mix together Greek yogurt crumbled feta lemon juice minced garlic a generous pinch of salt and a few grinds of black pepper. Stir thoroughly until smooth. Taste for seasoning and add more lemon or salt if needed.
- Chop the Veggies:
- While the chicken is cooking halve the cherry tomatoes dice the cucumber and thinly slice the red onion. This keeps everything crisp and ready to assemble.
- Assemble the Gyros:
- Lay out the pita breads and spread a thick base of feta tzatziki down the center. Layer on slices of warm chicken then top with the fresh cherry tomatoes diced cucumber and red onion. Finish with a sprinkle of chopped parsley. Roll each pita up tightly and serve immediately.
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I always look forward to biting into the creamy feta tzatziki. That salty tang with the yogurt is my absolute favorite part and I always sneak a spoonful while assembling. These gyros are also a top request at family game nights and they bring everyone to the table.
Storage Tips
Store leftover cooked chicken and feta tzatziki separately in airtight containers in the fridge for up to three days. The veggies can be pre chopped but keep them dry to prevent sogginess. If you want to freeze the marinated uncooked chicken it will keep for up to three months.
Ingredient Substitutions
You can swap chicken thighs for chicken breast if you prefer a leaner option though thighs are juicier. If you cannot find pita bread use any soft flatbread or even large lettuce leaves for a lighter version. For a dairy free tzatziki opt for a plant based yogurt and dairy free feta.
Serving Suggestions
Serve these gyros with homemade fries a Greek salad or roasted veggies for a complete meal. They also make great picnic fare when wrapped tightly and packed in foil. I love to set out a small toppings bar so everyone can build their own gyro just the way they like.
Cultural Context
Gyros are a beloved Greek street food featuring rotisserie meat sliced thin and wrapped in pita with toppings and sauce. This homemade version captures those same flavors but with pan seared chicken right from your own stove. Every bite brings a little bit of the Mediterranean tradition to your table.
Recipe FAQs
- → How do I keep the chicken juicy?
Marinate the chicken in olive oil and seasonings for at least 30 minutes, and avoid overcooking in the skillet for optimal tenderness.
- → Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but thighs offer more moisture and flavor. Adjust cooking time as breasts cook faster.
- → How can I make the tzatziki thicker?
Use strained Greek yogurt and crumble feta cheese thoroughly to achieve a rich, creamy consistency for your sauce.
- → What toppings go well with these gyros?
Crisp cherry tomatoes, diced cucumber, and thinly sliced red onion add freshness and crunch to each bite.
- → How should leftovers be stored?
Place leftovers in an airtight container in the refrigerator for up to 3 days, or freeze marinated chicken for later use.
- → Is this dish gluten-free?
Use gluten-free pita to keep the meal gluten-free. All other ingredients are naturally gluten-free.