Easy Homemade Chicken Gyros (Print Version)
# Ingredients:
→ Marinade
01 -
180 g plain full-fat Greek yogurt
02 -
30 ml extra-virgin olive oil
03 -
30 ml fresh lemon juice
04 -
4 garlic cloves, minced
05 -
1.5 teaspoons dried oregano
06 -
1 teaspoon ground cumin
07 -
1 teaspoon smoked paprika
08 -
0.5 teaspoon fine sea salt
09 -
0.25 teaspoon ground cinnamon
→ Chicken
10 -
680 g boneless, skinless chicken thighs or breasts
→ Assembly
11 -
6 large pita breads
12 -
150 g cherry tomatoes, halved
13 -
0.5 medium red onion, thinly sliced
14 -
60 g shredded lettuce
15 -
180 g tzatziki sauce
# Instructions:
01 -
In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic, oregano, cumin, smoked paprika, salt, and cinnamon until smooth.
02 -
Cut chicken into bite-sized strips. Add chicken to the marinade, ensuring each piece is evenly coated. Cover and refrigerate for at least 2 hours or up to 24 hours.
03 -
Heat a large non-stick skillet or grill pan over medium-high heat. Cook the marinated chicken in a single layer (in batches if necessary) for 5–7 minutes per side, until golden brown and the internal temperature reaches 74°C. Let rest for 5 minutes, then thinly slice if whole.
04 -
Heat pita breads briefly in a dry skillet or oven until soft and warm.
05 -
Spread a generous amount of tzatziki sauce on each warm pita. Layer with sliced chicken, halved tomatoes, red onion, and shredded lettuce. Fold and serve immediately.
# Notes:
01 -
For maximum tenderness, use chicken thighs and marinate overnight if possible.
02 -
Avoid pan overcrowding to achieve proper searing on the chicken.
03 -
This marinade is also suitable for skewered chicken (souvlaki) and can be adapted for gluten-free bowls by serving over rice or quinoa.
04 -
Enhance with feta cheese or sliced cucumber for extra flavor and texture.