Ingredients
- For the Chicken Marinade:
- 2 lb / 1 kg boneless, skinless chicken thigh fillets
- 3 large garlic cloves, minced (about 3 tsp)
- 1 tbsp white vinegar
- 3 tbsp lemon juice (freshly squeezed for best flavor)
- 1 tbsp extra virgin olive oil
- 3 tbsp Greek yogurt (preferably full-fat)
- 1 ½ tbsp dried oregano
- 1 tsp salt
- Black pepper, to taste
- For the Tzatziki:
- 2 cucumbers (grated, about ½ – ¾ cup after squeezing out juice)
- 1 ¼ cups Greek yogurt (preferably full-fat)
- 1 tbsp lemon juice (freshly squeezed)
- 1 tbsp extra virgin olive oil (or more for a richer taste)
- 1 garlic clove, minced
- ¼ tsp salt
- Black pepper, to taste
- For the Salad:
- 3 tomatoes, deseeded and diced
- 3 cucumbers, diced
- ½ red Spanish onion, peeled and finely chopped
- ¼ cup fresh parsley leaves (optional, for garnish)
- Salt and pepper, to taste
- To Serve:
- 4 to 6 pita breads or flatbreads, warmed
Instructions
- Marinate the Chicken: In a ziplock bag, combine the garlic, white vinegar, lemon juice, olive oil, Greek yogurt, oregano, salt, and pepper. Massage to mix. Add the chicken thighs to the bag and massage to coat them thoroughly with the marinade. Marinate for at least 2 hours, preferably 3 hours, or ideally 12 hours (but no longer than 24 hours) for the best flavor.
- Make the Tzatziki: Cut the cucumbers in half lengthwise and scrape out the watery seeds with a teaspoon. Coarsely grate the cucumber using a box grater. Wrap the grated cucumber in paper towels or a tea towel and squeeze out as much liquid as possible. In a bowl, combine the cucumber, Greek yogurt, lemon juice, olive oil, garlic, salt, and black pepper. Mix well and let it sit for at least 20 minutes for the flavors to meld.
- Make the Salad: In a bowl, combine the deseeded and diced tomatoes, diced cucumbers, chopped red onion, and fresh parsley (if using). Season with salt and pepper to taste. Set aside.
- Cook the Chicken: Preheat the outdoor grill or heat 1 tbsp of olive oil in a frying pan over medium-high heat. Remove the chicken from the marinade and cook for 2-3 minutes per side until golden brown and cooked through (internal temperature should be about 165°F/74°C). Once cooked, remove the chicken from the grill or pan and let it rest for 5 minutes. Slice the chicken into strips or pieces.
- Assemble the Gyros: If your pita bread or flatbread is large, you can cut the chicken to fit. Warm the flatbreads before assembling for the best texture. On a piece of parchment paper (or foil), place the salad down the center of each bread, then top with the cooked chicken and a generous amount of Tzatziki. Roll up the bread to enclose the fillings, wrapping it in the parchment paper to secure.
- Serve: Serve immediately, or lay everything out and let everyone build their own gyros.
Notes
- Extra Spice: For a bit of heat, add a pinch of cayenne pepper or drizzle some hot sauce on the chicken before serving.
- Cheese Option: Sprinkle some crumbled feta over the salad for an extra savory touch.
- Make it Low-Carb: For a lower-carb option, serve the chicken and toppings in lettuce wraps instead of pita bread.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling or Frying
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 7g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
