Greek Chicken Gyros
Tzatziki Sauce adds an extra flavor to these gyros. I wouldn’t leave it out. I used to pick up some from a local restaurant, but I have found that I like my recipe just as well as theirs. This tzatziki sauce is delicious as a dip with fresh veggies, too!
Kosher salt vs. regular table salt… I hardly EVER use table salt anymore. I love the structure of the flakes of kosher salt that makes them easy to pinch and control my sprinkling. If you’ve never used kosher salt, pick some up from the store and try it. Or, if you have a friend who uses it, just ask them for a quarter cup and try it out. If you’re adjusting your recipes/substituting kosher for table salt, you only need to use half the amount of table salt. Table salt seems saltier than kosher because there are a lot more tiny crystals in a teaspoon of table salt than in a teaspoon of kosher salt. If you’re the type of person who is always saying, “I like to try new things,” and you’ve not ventured out in the salt realm, try it out and you may never go back to the regular stuff.
If you do not use pita bread, this can be a low carb/keto meal.
Take the time to marinate the chicken. It’s worth it. I wouldn’t marinate for more than 2 hours since the pieces are small and the acid of the lemon juice can actually begin to cook the meat and break down the proteins. Not so yummy then.
Greek Chicken Gyros
Equipment
- Charcoal grill, not necessary, but imparts great flavor
Ingredients
Marinade for Chicken:
- 5 cloves garlic, smashed and chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon dried Mediterranean oregano
- 1/2 cup plain Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 3 - 4 tablespoons lemon juice, to taste
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon allspice berries
- 1/2 teaspoon dried rosemary leaves
- 1/2 red onion, thickly sliced
- 1/2 teaspoon freshly cracked black pepper
- 3/4 teaspoon kosher salt
- 2 pounds chicken breasts, sliced into 1 1/2" strips (or use chicken tenderloins)
Tzatziki Sauce:
- 2 cucumbers, mostly peeled and fully seeded
- 1 1/2 cups plain Greek yogurt
- 3 tablespoons lemon juice
- 1/2 tablespoon extra-virgin olive oil
- 3/4 teaspoon kosher salt
- 3 teaspoons fresh dill, chopped (or 1 teaspoon dried dill)
- 3 cloves garlic, smashed and chopped
- 1 teaspoon red wine vinegar
Extra Toppings:
- crumbled Feta cheese
- shredded Romaine lettuce
- thinly sliced red onion
- Kalamata olives (pitted)
- pita bread
Instructions
For the Chicken:
- Place all marinade ingredients, including chicken, in a gallon ziplock bag or medium-sized bowl and allow to marinate in the refrigerator for 2 hours.
- While the chicken is marinating, make the Tzatziki sauce. Grate cucumbers into a colander set over a medium bowl and allow the moisture to drain. Squeeze grated cucumbers in layers of paper towels or a clean, dry dishtowel to remove excess moisture.
- Add remaining ingredients and stir well to combine.
- Allow sitting for 10 minutes. Stir again and taste for seasoning, adjusting to your preference.
- On the grill – grill (over charcoal is best for smokiness) for 3 – 4 minutes per side, or until a digital thermometer reads 165 degrees. Alternatively, you can cook the chicken on the stovetop in a large cast-iron skillet. Cook the chicken in small batches so you get some good charring on the outside.
- Allow the chicken to rest for about 8 minutes.
- Gather your toppings and tzatziki sauce.
- Place a few pieces of chicken and any preferred toppings in the middle of a pita round and wrap the pita around the filling. Serve with the tzatziki sauce.
For the Tzatziki Sauce:
- Grate the cucumbers into a colander and set over a medium bowl. Allow the moisture from the cucumbers to drain off.
- Squeeze the cucumbers in layers of paper towels or clean dish towels to remove excess moisture.
- Add the remaining ingredients and stir well to combine.
- Let the Tzatziki Sauce sit at room temperature for 10 minutes for the flavors to meld together.
- Stir again and taste for seasoning. Adjust to your preference.
Notes
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