The blend of Greek spices in this simple Greek Chicken Gyro recipe truly takes center stage! Enjoy tender, flavorful chicken wrapped in soft pita bread, topped with homemade creamy tzatziki, and complemented by crispy tomato and cucumber. Tempted yet?
INGREDIENTS
Chicken Marinade
- 1/2 cup (125g) Greek yogurt (see notes)
- Juice of 1/2 lemon
- 1 tbsp red wine vinegar (see notes)
- 3 garlic cloves, minced
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1/2 tsp ground cinnamon (optional)
- 1 tbsp dried oregano
- Salt and pepper, to taste
- 1 tsp salt
- 2 tbsp olive oil
- 10 boneless, skinless chicken thighs (about 2kg) (see notes)
Fillings
- 3 Lebanese cucumbers (see notes)
- 2 ripe tomatoes (see notes)
- 6 pitas
- 1 batch tzatziki
- 1/2 red onion, thinly sliced
INSTRUCTIONS
- Prepare the Chicken Marinade: In a large bowl, combine the Greek yogurt, lemon juice, red wine vinegar, garlic, paprika, cumin, cinnamon (if using), oregano, salt, pepper, and olive oil. Mix well. Add the chicken thighs and toss to coat them in the marinade. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Cook the Chicken: Preheat your oven’s broiler (grill function) to the highest setting for 10 minutes. Line a baking tray with foil and place the marinated chicken on it. Grill for about 10 minutes, or until the chicken starts to char slightly. Flip the chicken using tongs and grill the other side for another 10 minutes, or until the internal temperature reaches 75°C (165°F). Allow the chicken to rest for 10 minutes before chopping into rough pieces.
- Prepare the Fillings: Wash and dry the cucumber and tomato. Slice the ends off both vegetables, then cut them in half. Scoop out the seeds from the cucumber and tomato using a spoon to prevent excess water in the gyro, which can make it soggy. Dice the vegetables into small cubes and place them in a bowl. Thinly slice the red onion.
- Assemble the Gyros: Place a pita on a large piece of aluminum foil. Spread a generous amount of tzatziki or Greek yogurt over the pita, leaving space around the edges. Add the diced tomato, cucumber, red onion, and chopped chicken. Fold the bottom of the pita over the fillings, then fold in the sides, securing everything tightly. Repeat with the foil to help hold the gyro in place. Serve fresh!
NOTES
- Greek Yogurt: The yogurt helps tenderize the chicken and adds flavor. It also prevents the chicken from drying out during cooking.
- Red Wine Vinegar: If you don’t have red wine vinegar, you can substitute with more lemon juice or regular vinegar. It adds tang and helps tenderize the chicken.
- Chicken Thighs: Chicken thighs provide great flavor, but you can use chicken breasts if preferred.
- Lebanese Cucumbers: Any cucumber will work, but Lebanese cucumbers are ideal as they are less watery. Slice them lengthwise, scoop out the seeds, and cut into cubes.
- Tomatoes: Any ripe tomato will do. Removing the seeds helps keep the gyro from becoming too watery.
- Storage: Leftover Chicken Gyros can be stored in an airtight container in the fridge for up to a day. They’re best eaten fresh.
NUTRITION (PER GYRO)
- Calories: 654kcal
- Carbohydrates: 42g
- Protein: 38g
- Fat: 37g
- Saturated Fat: 9g
- Polyunsaturated Fat: 7g
- Monounsaturated Fat: 17g
- Trans Fat: 0.2g
- Cholesterol: 185mg
- Sodium: 842mg
- Potassium: 836mg
- Fiber: 3g
- Sugar: 4g
- Vitamin A: 725IU
- Vitamin C: 18mg
- Calcium: 124mg
- Iron: 4mg
Note on Measurements: All measurements in this recipe are given in Australian cups and weight. For accuracy, use kitchen scales to weigh your ingredients. If you need metric measurements, you can switch the recipe card to “metric.”
