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–+ servings

Greek Chicken Gyros

Pantry To Table
The lemony-herby freshness of Greek food is absolutely delicious.
5 from 1 vote
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Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Course Main Course
Cuisine Greek
Servings 8

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

There is no nutrition label. It is impossible to determine an approximate chart. You may or may not serve with pita bread. You may use fat free, low fat, or traditional Greek yogurt. Therefore, if you need to know the nutrition information, I suggest you use an online calculator for the exact products and amounts you choose to use. 
Fun Facts:
Marinade – (noun) the actual liquid, usually consisting of some sort of acid, which your choice of meat sits in, absorbs, and becomes happy.
Marinate – (verb) the process of the meat becoming happy and super-flavorful, absorbing the marinade.
Macerate – (another verb, but has nothing to do with the former words) a process of softening something.
Keyword Greek, chicken, gryros, grilled chicken, tzatziki sauce, lemony, herbs
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