Greek Chicken Gyros (Printable Version)
Juicy chicken with simple spices, fresh pita, crisp veggies, and rich tzatziki come together for those classic Greek tastes you can't resist.
# Everything You’ll Need:
→ Chicken Marinade
01 -
Pinch of ground cinnamon
02 -
0.5 tsp freshly ground black pepper
03 -
1 tsp sea salt
04 -
1 tsp lemon zest
05 -
1 tbsp fresh lemon juice
06 -
0.5 tsp ground coriander
07 -
1 tsp ground cumin
08 -
1.5 tsp smoked paprika
09 -
1 tbsp dried oregano
10 -
4 cloves garlic, chopped super tiny
11 -
45 ml extra virgin olive oil
12 -
680 g boneless and skinless chicken thighs
→ Tzatziki Sauce
13 -
0.25 tsp freshly ground black pepper
14 -
0.5 tsp salt
15 -
2 tbsp fresh dill, chopped
16 -
30 ml extra virgin olive oil
17 -
1 tbsp fresh lemon juice
18 -
2 garlic cloves, minced or grated finely
19 -
1 medium cucumber, no seeds and grated up
20 -
370 g rich Greek yogurt
→ Assembly
21 -
Lemon wedges for a zippy finish
22 -
Fresh mint or parsley, chopped up to sprinkle
23 -
40 g feta cheese, break it up with your fingers
24 -
65 g kalamata olives, remove pits and slice in half
25 -
1 red onion, thin half-moons
26 -
2 medium tomatoes, diced up
27 -
1 cucumber, chopped into cubes
28 -
4–6 fluffy pita breads or soft flatbreads
# Steps to Cook:
01 -
Fold or wrap up your pita and fillings. Chow down right away. Don’t forget to squeeze those lemon wedges!
02 -
Pop your pitas onto a hot dry pan for a minute or two so they soften up. Spread on the grilled chicken first. Pile on chopped cucumber, tomato, onion, olives, and feta, then big dollops of cool tzatziki. Fresh mint or parsley on top is the cherry on this tasty wrap.
03 -
Grab a mixing bowl. Scoop in the Greek yogurt. Toss in that cucumber (make sure it’s been squeezed dry), minced garlic, fresh dill, splash of lemon, olive oil, salt, and pepper. Give it a quick stir so it turns nice and creamy. Put aside until you’re ready to build.
04 -
Heat up a grill or skillet good and hot—medium-high does the trick. Take chicken out of the fridge and get rid of extra marinade. Lay chicken down and flip after about 6 or 7 minutes, so both sides get brown char marks and the insides are cooked through. Let it chill out for 5 minutes before cutting into thin strips.
05 -
Dump all your spices, olive oil, lemon stuff, and chopped garlic in a bowl big enough for your chicken. Give it a good mix, then toss in the chicken thighs. Make sure every piece is covered in all those flavors. Cover and stash in the fridge for one hour or even better, overnight.
# Extra Suggestions:
01 -
Let the chicken soak overnight if you have time. The flavors will really dig in and taste even better.
02 -
Squeeze the grated cucumber really well so your tzatziki isn’t runny—it’ll be thick and creamy this way.