Description
Discover the secret to restaurant-quality chicken gyros at home! These juicy, flavor-packed wraps will make any weeknight feel like a Mediterranean getaway.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs, trimmed
- 1/4 cup (60ml) extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 4 garlic cloves, minced
- 2 tablespoons Greek yogurt
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 1/2 cups (400g) Greek yogurt
- 1 medium cucumber, seeded and grated
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon salt
- 6–8 pita breads, warmed
- 1 red onion, thinly sliced
- 2 tomatoes, sliced
- 1 cucumber, sliced
- 1/2 cup feta cheese, crumbled
- Fresh lettuce leaves
- Lemon wedges for serving
Instructions
- In a bowl, mix olive oil, lemon juice, minced garlic, Greek yogurt, oregano, thyme, cumin, paprika, coriander, salt, and pepper. Slice chicken into 1/2-inch strips, add to marinade, and coat well. Cover and refrigerate for at least 2 hours or overnight.
- Make tzatziki sauce by grating cucumber and squeezing out excess moisture. Combine with Greek yogurt, garlic, lemon juice, olive oil, dill, and salt. Refrigerate for at least 30 minutes.
- Remove chicken from refrigerator 20 minutes before cooking. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Cook chicken in batches for 4-5 minutes per side until golden and cooked through (165°F/74°C). Rest covered with foil for 5 minutes.
- Warm pita bread by placing directly on a gas burner for 30 seconds per side, in a dry skillet, or wrapped in foil in a 350°F oven for 5-7 minutes.
- Assemble gyros by spreading tzatziki on each pita, adding chicken, red onion, tomato, cucumber, lettuce, and feta cheese. Fold bottom edge up and sides in to create a wrap. Serve with lemon wedges.