Ingredients
Chicken
- 2 lb / 1 kg chicken thigh fillets, boneless skinless
Marinade
- 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, to taste
Tzatziki
- 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 (or more if you want richer)
- 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
- Marinate Chicken: Place the marinade ingredients (garlic, vinegar, lemon juice, olive oil, Greek yogurt, oregano, salt, and black pepper) into a ziplock bag and massage to mix well. Add the chicken thigh fillets to the bag and massage again to ensure all chicken is evenly coated with the marinade. Seal the bag and refrigerate for at least 2 hours, preferably 3 hours, ideally up to 12 hours but no longer than 24 hours for best flavor.
- Prepare Tzatziki: Cut the cucumbers in half lengthwise and use a teaspoon to scrape out the watery seeds. Coarsely grate the cucumbers using a box grater. Wrap the grated cucumber in paper towels or a clean tea towel and squeeze out as much excess liquid as possible. Place the squeezed cucumber into a bowl and add Greek yogurt, lemon juice, olive oil, minced garlic, salt, and black pepper. Mix thoroughly to combine and set aside for at least 20 minutes to allow flavors to meld together.
- Make Salad: In a bowl, combine diced tomatoes (deseeded), diced cucumbers, finely chopped red Spanish onion, and fresh parsley leaves if using. Season with salt and pepper to taste and toss gently to mix. Set aside.
- Cook Chicken: Preheat an outdoor grill to medium-high heat and brush the grill with oil to prevent sticking. Alternatively, heat 1 tablespoon of oil in a fry pan over medium-high heat. Remove the chicken from the marinade, letting excess drip off. Grill or fry the chicken for about 2 to 3 minutes on each side until golden brown and fully cooked through. Cooking time will depend on the thickness of the chicken pieces. Once cooked, transfer the chicken to a plate, cover loosely with foil, and let it rest for 5 minutes.
- Assemble Gyros: If chicken thighs are large, cut into smaller strips. Warm pita or flatbreads, then place each on a piece of parchment or foil. Layer some salad down the center of each bread, top with sliced chicken, and spoon over a generous amount of the prepared tzatziki sauce. Roll up the wrap, enclosing it securely with the parchment or foil, twisting the ends to hold it closed. Cut in half if desired. Serve immediately or lay out all components for a build-your-own gyro experience.
Notes
- Tzatziki makes a generous amount; it's better to have too much than not enough, as it stores well and adds a fresh creamy contrast to the gyros.
- The chicken can be frozen uncooked in the marinade. After thawing, massage the marinade well to remove any curdling before cooking according to the recipe instructions. Cooked chicken keeps up to 4 days refrigerated.
- Nutrition values are calculated per serving assuming recipe serves 4 and includes pita bread.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Dinner, Entertaining, Grilling, Lunch
- Method: Grilling
- Cuisine: Greek
