Description
This Greek Chicken Gyros recipe features tender chicken thighs marinated in a flavorful blend of yogurt, spices, and herbs, then grilled to perfection under the broiler. Paired with crisp cucumbers, ripe tomatoes, thinly sliced red onions, and creamy homemade tzatziki sauce, these gyros are wrapped in warm, soft pita bread. Perfect for a family meal or casual gathering, this recipe offers an authentic taste of Greece with an easy-to-follow method and fresh ingredients.
Ingredients
Scale
Marinade & Chicken
- 1/2 cup Greek yogurt
- 1/2 lemon (juiced)
- 1 tbsp red wine vinegar
- 3 garlic cloves (minced)
- 1 tbsp paprika
- 1 tbsp cumin powder
- 1/2 tsp cinnamon powder (optional)
- 1 tbsp dried oregano
- Pepper to taste
- 1 tsp salt
- 2 tbsp olive oil
- 10 boneless, skinless chicken thighs
Fillings & Wrap
- 3 Lebanese cucumbers
- 2 ripe tomatoes
- 1/2 red onion (thinly sliced)
- 6 pita breads
- 1 batch tzatziki sauce
Instructions
- Make the Marinade: In a large mixing bowl, combine Greek yogurt, lemon juice, red wine vinegar, minced garlic, paprika, cumin powder, cinnamon powder (if using), dried oregano, pepper, salt, and olive oil. Stir well to form a smooth marinade.
- Marinate the Chicken: Add the boneless, skinless chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or ideally overnight for deeper flavor.
- Preheat Broiler: Turn your oven broiler (grill function) to the highest setting and allow it to heat for 10 minutes. Position the oven rack as close to the heat source as possible.
- Grill the Chicken: Line a baking tray with aluminum foil and place the marinated chicken thighs on it. Grill under the broiler for 10 minutes until slightly charred, then flip each piece using tongs. Continue grilling for another 10 minutes or until the chicken reaches an internal temperature of 75°C (165°F). Remove from oven and let the chicken rest on a chopping board for 10 minutes.
- Prepare Fillings: Wash and pat dry the cucumbers and tomatoes. Slice them in half and scoop out the seeds with a spoon. Dice the seeded cucumbers and tomatoes into small cubes and place them into a bowl. Thinly slice the red onion.
- Chop the Chicken: Using a large knife, cut the rested chicken into rough, bite-sized pieces.
- Assemble the Gyros: Lay a pita flat on a large piece of aluminum foil. Spread a generous scoop of tzatziki sauce or Greek yogurt evenly over the pita, leaving some space at the edges and bottom. Add portions of diced tomato, cucumber, sliced red onion, and chopped chicken over the sauce.
- Wrap the Gyros: Fold the bottom edge of the pita over the filling to secure it. Then fold one side over, hold it firmly, and fold the final side over to form a wrap. Use the aluminum foil to wrap around the gyro tightly, helping keep the contents secure. Serve fresh and enjoy!
Notes
- Use full-fat Greek yogurt for a creamier marinade and tzatziki.
- Red wine vinegar enhances the tanginess but can be substituted with white vinegar if needed.
- Lebanese cucumbers are thinner and less watery; regular cucumbers can be used but may need to be seeded to prevent sogginess.
- Boneless, skinless chicken thighs are preferred for juiciness and tenderness.
- Ensure the chicken is cooked thoroughly until it reaches 165°F (75°C) internal temperature for safety.
- Marinating overnight enhances flavor and tenderness.
- Tzatziki can be homemade or store-bought according to preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Broiling
- Cuisine: Greek
Keywords: Greek chicken gyros, chicken gyros recipe, homemade gyros, tzatziki sauce, Greek chicken marinade, pita wrap, grilled chicken gyros
