Mediterranean Chicken Feta Gyros (Print Version)
Juicy chicken, tangy feta tzatziki, and crisp veggies wrapped in warm pita for a Mediterranean-inspired meal.
# Ingredients:
→ Chicken Marinade
01 -
450 g boneless, skinless chicken thighs
02 -
1 tablespoon olive oil
03 -
2 teaspoons dried oregano
04 -
1 teaspoon garlic powder
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
→ Tzatziki Sauce
07 -
240 g plain Greek yogurt
08 -
80 g feta cheese, crumbled
09 -
1 tablespoon lemon juice
10 -
1 clove garlic, minced
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
→ Gyro Assembly
13 -
4 gluten-free pita breads
14 -
150 g cherry tomatoes, halved
15 -
1 cucumber, diced
16 -
1 red onion, thinly sliced
17 -
Fresh parsley, chopped, for garnish
# Steps:
01 -
In a mixing bowl, combine olive oil, dried oregano, garlic powder, salt, and pepper. Add chicken thighs and coat thoroughly. Cover and refrigerate for at least 30 minutes.
02 -
Heat a skillet over medium-high heat. Sear marinated chicken thighs for 5–7 minutes per side until golden brown and internal temperature reaches 75°C. Remove from heat and rest for a few minutes.
03 -
In a medium bowl, mix Greek yogurt, crumbled feta, lemon juice, minced garlic, salt, and pepper until creamy and well combined.
04 -
Transfer cooked chicken thighs to a cutting board and slice into thin strips.
05 -
Warm pita breads if desired. Spread tzatziki sauce on each pita, layer with sliced chicken, cherry tomatoes, cucumber, and red onion. Garnish with fresh parsley, roll, and serve immediately.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to three days.
02 -
Freeze marinated chicken for up to three months for meal prep convenience.
03 -
Opt for whole grain pita and additional fresh vegetables for a healthier option.
04 -
Prepare the tzatziki up to a day in advance for enhanced flavor.