Description
This Greek Chicken Gyros recipe features tender marinated chicken thigh fillets grilled to perfection and served with refreshing homemade tzatziki, fresh tomato and cucumber salad, and warm pita bread. The marinade blends garlic, lemon juice, apple cider vinegar, and oregano for authentic Mediterranean flavors. Perfect for a quick weekend meal, these gyros are easy to assemble and full of vibrant, healthy ingredients.
Ingredients
Marinade & Chicken
- 2 lb / 1 kg chicken thigh fillets, boneless skinless
- 3 large garlic cloves, minced (~3 tsp)
- 1 tbsp apple cider vinegar
- 3 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1 1/2 tbsp dried oregano
- 1 tsp salt
- Black pepper, to taste
Tzatziki Sauce
- 2 cucumbers (to make about 1/2 – 3/4 cup grated cucumber after squeezing out juice)
- 1 1/4 cups Greek yoghurt, preferably full fat
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1 garlic clove, minced
- 1/4 tsp salt
- Black pepper, to taste
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
- Prepare Marinade: Place the garlic, apple cider vinegar, lemon juice, olive oil, oregano, salt, and pepper in a ziplock bag and massage to combine. Add the chicken thigh fillets to the bag, ensuring they are thoroughly coated with the marinade. Seal the bag and refrigerate for at least 2 hours, preferably 3 hours, ideally 12 hours but no longer than 24 hours to infuse flavors.
- Make Tzatziki – Prepare Cucumber: Cut the cucumbers in half lengthwise and use a teaspoon to scrape out the watery seeds. Coarsely grate the cucumber using a box grater, then wrap the grated cucumber in paper towels or a clean tea towel and squeeze firmly to remove excess liquid.
- Make Tzatziki – Combine Ingredients: Place the squeezed cucumber in a bowl. Add Greek yoghurt, lemon juice, olive oil, minced garlic, salt, and black pepper. Mix well to combine. Cover and set aside for at least 20 minutes to allow the flavors to meld.
- Prepare Salad: In a separate bowl, combine diced tomatoes, diced cucumbers, finely chopped red onion, fresh parsley leaves (if using), and season with salt and pepper. Toss gently to combine and set aside.
- Cook Chicken: Preheat an outdoor grill brushed with oil on medium-high heat or heat 1 tablespoon of olive oil in a frying pan over medium-high heat. Remove chicken from the marinade and cook for about 2 to 3 minutes on each side until golden brown and cooked through. Cooking time may vary based on chicken size.
- Rest Chicken: Transfer cooked chicken to a plate and cover loosely with foil. Allow it to rest for 5 minutes to retain juices and ensure tenderness.
- Assemble Gyros: If chicken thighs are large, cut them into smaller pieces. Warm your pita or flatbreads and place each on a piece of parchment paper. Lay some salad down the center of the bread, add cooked chicken pieces, and top with a generous dollop of tzatziki sauce.
- Wrap Gyros: Roll up the pita or flatbread tightly, enclosing the fillings, then twist the ends of the parchment paper to secure. Slice in half if desired. Serve immediately and enjoy!
Notes
- Marinating chicken for longer (up to 12 hours) enhances flavor and tenderness.
- Removing excess moisture from cucumber is key to prevent watery tzatziki.
- If grilling is not possible, cooking chicken in a hot skillet works equally well.
- Warm pita breads before assembling for best texture.
- Adjust garlic and lemon quantities in tzatziki to taste.
- This recipe can be made gluten-free by using certified gluten-free flatbreads.