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Greek Chicken Gyros

The marinade for the chicken in this Greek Chicken Gyros recipe is so delicious that I use it even when I'm not preparing Gyros. Try it once, and I believe you'll be as infatuated with it as I am!
Course: Main Course
Cuisine: American
Keyword: Greek Chicken Gyros
Yield: 4

Materials

  • 2 lbs chicken thigh fillets boneless 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
  • 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
  • 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
  • 4 to 6 pita breads or flat breads

Instructions

  • Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.
  • Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
  • Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.
  • Combine Salad ingredients in a bowl.
  • Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.
  • Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).
  • Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.
  • Get a pita bread or flatbread (preferably warmed) and place it on a piece of parchment (baking) paper (or you could use foil). Place some Salad down the middle of the bread, then top with chicken and Tzatziki.
  • Roll the wrap up, enclosing it with the parchment paper. Twist the end with the excess parchment paper to secure it and cut if desired.
  • I prefer to lay everything out on a table and let everyone help themselves.